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Ingredients
- 2 x racks Pork spareribs (about 6 lb.)
- 2 sm Onions quartered
- 2 1/4 c. Distilled white vinegar
- 1 1/2 c. Bottled chili sauce
- 3/4 c. Peelled Granny Smith apple coarsely grated
- 3 Tbsp. Dark molasses
- 1/3 c. Vegetable oil
- 1 lrg Garlic clove minced
- 1 x bottled Sweet pickle gherkin (plus 3 minced tbsp. juice)
- 3 Tbsp. Dijon-style mustard
- 1 tsp Celery salt
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. Tabasco cayenne to taste
- 3/4 tsp Turmeric
Directions
- In a large kettle combine the sparerib racks with sufficient water to cover them, bring the water to a boil, and simmer the spareribs, skimming the froth as necessary, for 45 min. Drain the spareribs well. (Note: The spareribs may be prepared up to this point 1 day in advance and kept wrapped in foil and chilled.) Pat the spareribs dry, brush them all over with some of the sauce, and grill them on an oiled rack set 5 to 6 inches over glowing coals for 6 min on each side, brushing them with more of the sauce as they are turned. Serve then remaining barbecue sauce separately with the spareribs.
- TO MAKE THE SAUCE: In a blender or possibly food processor puree the onions in batches with the vinegar, the chili sauce, the apple, the molasses, the oil, the garlic, the gherkin with the juice, the mustard, the celery salt, the Worcestershire sauce, the Tabasco, the cayenne, and the turmeric. In a saucepan simmer the mix, stirring occasionally, for 40 to 45 min, or possibly till it is reduced to about 4 c., and let the sauce cold. (Note: The sauce may be made 1 week in advance and kept covered and chilled.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 504g | |
| Recipe makes 6 servings | |
| Calories 1022 | |
| Calories from Fat 752 | 74% |
| Total Fat 83.61g | 105% |
| Saturated Fat 23.81g | 95% |
| Trans Fat 0.98g | |
| Cholesterol 242mg | 81% |
| Sodium 703mg | 29% |
| Potassium 1095mg | 31% |
| Total Carbs 13.46g | 4% |
| Dietary Fiber 1.3g | 4% |
| Sugars 8.58g | 6% |
| Protein 48.03g | 77% |
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