0
4 racks pork side ribs, about 2.5-kg total
2 tbsp vegetable oil
1/4 cup ketchup
2 tbsp Worcestershire sauce
2 tbsp chili powder
1 tbsp brown sugar
2 tsp ground cumin
6 garlic cloves, minced, or 1 tbsp bottled minced garlic
Trim excess fat from ribs. Spareribs have a thin membrane running along bony side. It shrinks during cooking, causing ribs to curl, and remains tough and chewy. To remove, run a fork tine underneath membrane and lift fork to loosen. Grasp membrane firmly and pull. It should come off easily in one piece
To tenderize ribs, fold or cut racks in half. Place in a large saucepan and completely cover with water. Cover and bring to a boil. Then reduce heat and simmer until tender, about 1 hour. (If not using right away, wrap and refrigerate or freeze. Ribs will keep well in the refrigerator for 2 days
Stir oil with ketchup, Worcestershire, chili powder, sugar, cumin and garlic.
When ready to barbecue, oil grill and preheat barbecue. Place cooked ribs on hot grill. Barbecue 5 minutes per side. Then generously brush or spoon sauce on both sides of ribs. Continue barbecuing until coating is hot and browned, from 2 to 3 more minutes per side. Serve any remaining sauce for dipping.
Calories 428, Protein 28.8g, Carbohydrates 6.3g, Fat 31.6g, Fibre 0.7g, Sodium 269mg.
Never underestimate the uses of ketchup. It's a perfect base for a fast sweet-and-sour baste for spicy ribs