Thursday, August 28, 2014

Grilled Spare Ribs

Grilled Spare Ribs
Remove the membrane from the underside by making a slit along the top of a rib bone and with the tip of a sharp knife lift an edge.  Pull to remove membrane.  Place in a pot of water and bring meat to 195 F degrees.  Be careful not to boil.

Place meat on a tray and glaze with marinade bone side first and meat side next:
2/3 cup lime juice, fresh
1/3 cup ketchup
1/4 cup brown sugar
1 teaspoon salt

Stir ingredients until well mixed.  Keep 1/3 of marinade to be used passing at the table

Move ribs to grill, place meat side down.  When you have nice grill marks, brush with marinade and flip and brush top with marinade again.  When the ribs are done, remove to tray, apply another coat of the marinade.  Tent with foil for ten minutes.  Cut to seperate the ribs and serve. 

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