Barbecued Spareribs
Ribs
4 pounds pork spareribs, cut into serving size pieces
Large onions, sliced
5 garlic cloves, smashed
1 large carrot
2 stalks celery
1 teaspoon salt
1/2 teaspoon black pepper
If you like chile hot ribs, add a fresh chile to the water and some hot sauce to the marinade.
Marinade and Basting Sauce
3/4 cup brown sugar
1/2 cup molasses (or maple sugar if you like the taste)
1/4 cup Worchestershire Sauce
2 garlic cloves, minced
1/4 cup apple cider vinegar
1 tablespoon rosemary (or your favorite herb, mint or sage work well)
In a shallow roasting pan, barely cover ribs with water. Bring to a boil and simmer about 45 minutes to eliminate some fat and partially cook the ribs. Remove the hot ribs and place immediately into the basting sauce using a basting brush to cover all sides; marinate for 20 minutes to an hour.
Place the ribs on a hot grill. Add a cup of broth to the remaining marinade and boil rapidly for 5 minutes. Use a long handle brush and tongs to baste and turn ribs on both sides. This process should take about 15 minutes, since they are partially cooked, to put a nice barbecue coating on the outside. Serve in a big bowl or tray