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Rick Browne has gathered award-winning recipes from famous grillers from across the country to supplement his own creations. When his decades of experimentation, travel, and down-home grilling know-how come together, the results are truly inspired. Try this amazing recipe for pork spareribs as a celebration of what summer’s all about…then go buy the book!
Ingredients
4 pounds pork spare ribs
Marinade:
1 cup water
1 cup vegetable oil
1/2 cup soy sauce
1/4 cup apple cider vinegar
2 cloves garlic, crushed
Pepper Glaze:
1 cup apple jelly
1 teaspoon finely chopped, seeded jalapeño pepper
1/4 cup dry sherry
1 tablespoon of honey
Instructions
Mix all marinade ingredients in medium bowl and set aside.
Combine jelly and chopped pepper in a small sauce pan and cook over low heat until jelly is melted, about 3 minutes. Continue to cook for 1 minute. Remove from heat and stir in sherry and honey. Set aside.
Place ribs in a large baking pan and pour marinade over them. Cover and refrigerate for 2-4 hours, turning ribs once. Prepare grill to 300 to 400 degrees F. Remove ribs from marinade, drain and place on grill, cooking on indirect heat for approximately 4 hours. Try placing apple or other fruit wood chunks directly on the coals or briquettes.
Remove the ribs from the grill to a platter or cutting board. Brush all sides with Pepper Glaze and seal in foil, return to cool side of grill for 15 to 20 minutes. Remove from grill and serve.
Editor’s Note: Many recipes in this book contain directions for charcoal grilling, but if you follow Rick’s temperature and time directions, a gas grill will work as well.
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Rick Browne has gathered award-winning recipes from famous grillers from across the country to supplement his own creations. When his decades of experimentation, travel, and down-home grilling know-how come together, the results are truly inspired. Try this amazing recipe for pork spareribs as a celebration of what summer’s all about…then go buy the book! Ingredients4 pounds pork spare ribs Marinade:
Pepper Glaze: InstructionsMix all marinade ingredients in medium bowl and set aside.
Combine jelly and chopped pepper in a small sauce pan and cook over low heat until jelly is melted, about 3 minutes. Continue to cook for 1 minute. Remove from heat and stir in sherry and honey. Set aside.
Place ribs in a large baking pan and pour marinade over them. Cover and refrigerate for 2-4 hours, turning ribs once. Prepare grill to 300 to 400 degrees F. Remove ribs from marinade, drain and place on grill, cooking on indirect heat for approximately 4 hours. Try placing apple or other fruit wood chunks directly on the coals or briquettes.
Remove the ribs from the grill to a platter or cutting board. Brush all sides with Pepper Glaze and seal in foil, return to cool side of grill for 15 to 20 minutes. Remove from grill and serve.
Editor’s Note: Many recipes in this book contain directions for charcoal grilling, but if you follow Rick’s temperature and time directions, a gas grill will work as well.
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