Ribs: Barbequed Pork Ribs | Submitted By: Robbie Rice

5 pounds pork spareribs, cut into serving size pieces1/2 cup butter1 medium onion, chopped1 tablespoon minced garlic1/2 cup distilled white vinegar1 cup water1 cup ketchup1 cup hickory smoke flavored barbeque sauce1 lemon, juicedsalt and pepper to tastePlace ribs in large skillet or roasting pan. Cover with lightly salted water, and bring to a boil. Reduce heat to low, and simmer for 1 hour, or until meat is tender, but not quite falling off the bone. Remove from heat, and drain. Place the boiled ribs in a roasting pan, and cover with sauce. Cover, and refrigerate for at least 2 hours. Melt butter in a saucepan over medium heat. Cook the onion and garlic in butter until the onion is tender; remove from heat. In a blender, combine 1 cup water, vinegar, ketchup, barbeque sauce, and lemon juice. Pour in the melted butter mixture, and puree for 1 minute. Pour into a saucepan, and season to taste with salt and pepper. Bring to a boil, then remove from heat. Preheat grill for medium-high heat. Brush grill grate with oil. Grill ribs for 10 to 20 minutes, or until well browned, basting with sauce and turning frequently. Amount Per Serving  Calories: 544 | Total Fat: 39.5g | Cholesterol: 144mg Powered by ESHA Nutrient Database

Servings Per Recipe: 10

Amount Per Serving

Calories: 544

Total Fat: 39.5gCholesterol: 144mgSodium: 939mgTotal Carbs: 17.6g    Dietary Fiber: 0.9gProtein: 29.6g VIEW DETAILED NUTRITION
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Reviewed on Jan. 25, 2004 by DEANNE1974    Excellent recipe! I do not own a blender, though. I used my food chopper to mince the onions and a whisk to mix the other ingredients. The sauce was just a tad lumpy from the onions, but completely delicious. My BBQ taste is sweet over tangy. I added about 4 tablespoons of brown sugar just before bringing the sauce to a boil. After the ribs marinated all day, I wrapped them lightly in foil and placed them on the grill until they were hot. I then removed the foil and placed the ribs directly on the grill (don't forget the Pam, especially if adding the sugar to the sauce. Very easy to lose this meat off of the bone!) to 'grill' each side. My VERY picky 11 year old son LOVED the ribs, and my husband said, "I don't think ANYTHING could make these ribs any better!" My favorite thing about the recipe itself, besides the results, is the fact that the ingredients are so basic. They are ingredients that most people already have in the kitchen! Was this review helpful? [ YES ]
47 users found this review helpful Excellent recipe! I do not own a blender, though. I used my food chopper to mince the onions...

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