Grilled Spareribs

Grab the button here and come join us, or just link to another site with a recipe you're going to try... or post a recipe in the comments!

Photo from: Rumpke Family Cookbook

My roots in the south prohibit me from calling this BBQ. BBQ is low indirect grill or smoker heat and slow cooking times, preferably a smoke ring, and melt-in-your-mouth slap-ya-mama amazingness. Throwing some BBQ sauce on meat, even if it's cooked on a grill, does not make it BBQ!

With that said, these are very good, too. On my husband's unspoken scale of 1-5:

• 1 "Thank you for dinner!" (and no further comments, I interpret, "epic fail.")
• 2 "That was good." (I interpret: "but let's not add it to the regular menu plans.")
• 3 "Yum, that was really tasty!" (I interpret: "I'd like to have this again sometime.")
• 4 "Holy cow! How did you make this??" (I interpret: "Let's have this every week.")
• 5 2 head nods, eyes open wide, look down to the right (I interpret: "Perfection.") 

Judging by that scale, I'd rate them a 3 1/2.

For the middle of the week, 3 1/2 is a great rating!

Grilled Pork Spareribs
This is a method, not a recipe.

1. Place ribs in a deep heavy-bottomed pot (I use my enamel covered dutch oven). Cover with 1 beer, water, some salt, garlic powder and other desired seasonings. Simmer on medium/low heat for 2 hours. At this point you could refrigerate overnight for make-ahead preparation.

2. 20 minutes before dinner, preheat the grill (or have the coals ready 20 minutes before dinner). Dab some BBQ sauce on one side, grill for about 6-8 minutes and repeat on the other side (they're thoroughly cooked, obviously... you're just heating them, adding grill flavor, and caramelizing the sauce).

Totally tender, and somewhere between "yum" and "holy cow!" 

What tasty recipe will you share this week?