Ginger Spareribs
2 TB. oil
1 medium onion, chopped
2 TB. minced fresh ginger
2 cloves garlic, minced
1/3 cup packed light brown sugar
1/4 cup apple cider vinegar
grated zest and juice of 1 lime
2 TB. Worcestershire sauce
1 TB. chili powder
1 TB. dried oregano
1 1/2 tsp. salt
3 TB. + 1 cup whiskey, divided (no, not for the chef lol)
3 1/2-4 lbs. pork spareribs
2 whole limes, quartered
1" long piece fresh ginger, sliced
1. In pot heat oil over medium heat. Add onion, minced ginger and garlic; cook until softened, about 6 minutes. Add brown sugar, apple cider vinegar, lime zest and juice, Worcestershire sauce, chili powder, oregano and salt. Reduce heat to low; simmer until slightly thickened, about 15 minutes. Remove from heat.; stir in 3 TB. whiskey. Let cool.
2. Pour into large plastic food storage bag; add spareribs. Refrigerate at least 8 hours or overnight.
3. Prepare grill for indirect heat.
4. In large foil roasting pan combine limes, sliced ginger and remaining whiskey. Add enough water until pan is 3/4 full. Place roasting pan in center well of coals. Replace rack.
5. Remove ribs from marinade, brushing off any bits; reserve marinade. Place ribs directly over coals to sear, about 5 minutes per side. Move to center of grill above pan; cover. Cook, turning once, until tender, about 1 hour, 15 minutes. Brush with reserved marinade during last 30 minutes of cooking time.
Source: W.W. mag. 7-96
2 TB. oil
1 medium onion, chopped
2 TB. minced fresh ginger
2 cloves garlic, minced
1/3 cup packed light brown sugar
1/4 cup apple cider vinegar
grated zest and juice of 1 lime
2 TB. Worcestershire sauce
1 TB. chili powder
1 TB. dried oregano
1 1/2 tsp. salt
3 TB. + 1 cup whiskey, divided (no, not for the chef lol)
3 1/2-4 lbs. pork spareribs
2 whole limes, quartered
1" long piece fresh ginger, sliced
1. In pot heat oil over medium heat. Add onion, minced ginger and garlic; cook until softened, about 6 minutes. Add brown sugar, apple cider vinegar, lime zest and juice, Worcestershire sauce, chili powder, oregano and salt. Reduce heat to low; simmer until slightly thickened, about 15 minutes. Remove from heat.; stir in 3 TB. whiskey. Let cool.
2. Pour into large plastic food storage bag; add spareribs. Refrigerate at least 8 hours or overnight.
3. Prepare grill for indirect heat.
4. In large foil roasting pan combine limes, sliced ginger and remaining whiskey. Add enough water until pan is 3/4 full. Place roasting pan in center well of coals. Replace rack.
5. Remove ribs from marinade, brushing off any bits; reserve marinade. Place ribs directly over coals to sear, about 5 minutes per side. Move to center of grill above pan; cover. Cook, turning once, until tender, about 1 hour, 15 minutes. Brush with reserved marinade during last 30 minutes of cooking time.
Source: W.W. mag. 7-96