TEXAS SWEET AND SOUR
PORK RIBS
This prize-winning recipe has several steps that can be used on pork spareribs, country style ribs, or pretty much any other type of pork rib; simply adjust oven time for meatier cuts. Try to use some smoking chips on the barbeque. The smokier the grill, the better the ribs will taste.
Ingredients
- 6 lbs. pork spareribs
- 1 1/2 cup white sugar
- 1/4 cup salt
- 2 1/2 tblsp ground black pepper
- 3 tblsp sweet paprika
- 1 tsp cayenne pepper, or to taste
- 2 tblsp garlic powder
- 5 tblsp pan drippings
- 1/2 cup chopped onion
- 4 cups ketchup
- 3 cups hot water
- 4 tblsp brown sugar
- cayenne pepper to taste
- salt and pepper to taste
- 1 cup wood chips, soaked
Directions
1. Clean the ribs, and trim away any excess fat. In a medium bowl, stir together the sugar, 1/4 cup salt, ground black pepper, and garlic powder. Coat ribs liberally with spice mix. Place the ribs in two 10x15 inch roasting pans, piling the two racks of ribs per pan. Cover and refrigerate for at least 8 hours.
2. Preheat oven to 275 degrees F (135 degrees C). Bake uncovered for 3-4 hours, or until the ribs are tender and nearly fall apart.
3. Remove 5 tblsp of dippings from the bottom of the roasting pans, and place in skillet over medium heat. Cook onion in pan drippings until lightly browned and tender. Stir in ketchup, and heat for 3 to 4 more minutes, stirring constantly. Next, mix in water and brown sugar, and season to taste with cayenne pepper, salt, and pepper. Reduce heat to low, cover, and simmer for 1 hour, adding water as necessary to achieve desired thickness.
4. Preheat grill, for medium-low heat.
5. When ready to grill, add soaked wood chips to the coals or to the smoker box of a gas grill. Lightly oil the grill grate. Place ribs on the grill two racks at a time so they are not crowded. Cook for 20 minutes, turning occasionally. Baste ribs with sauce during the last 10 minutes of grilling, so the sauce does not burn.