I love ribs -and grilling season is starting now!! Here’s a great kick-off to the warmer weather!
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What you need:
- 3-4 pound slab of spareribs or baby backs (pork)
- 1 Tablespoon coffee
- 1 Tablespoon brown sugar
- 1 Tablespoon chili powder
- 1 Tablespoon lemon pepper
- 1 Tablespoon garlic salt
- 1 teaspoon crushed garlic
- 1/8 teaspoon cayenne pepper
Now for the Barbeque sauce:
- 2 teaspoons crushed garlic
- ½ cup tequila
- 2 teaspoons liquid smoke
- 2 Tablespoons brown sugar
- 1 Tablespoon white vinegar (distilled)
- 1 cup can diced tomatoes
- 1 Tablespoon bacon fat or butter
- 2 Tablespoons bottled barbeque sauce
How you do it:
Mix all the ingredients for the rub in a small bowl. Dry the ribs well with paper towels. Rub the ingredients vigorously over both sides of the ribs. Refrigerate for 12 – 24 hours.
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Remove the ribs from the refrigerator and let set at room temperature for about an hour. While they sit, make the sauce.
Place all the sauce ingredients in a blender and process until smooth. Put in a bowl to use.
Heat the grill to low.
Cook the ribs for about 30 to 40 minutes, turning once or twice.
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Turn the grill up to medium high. Brush sauce on one side of the ribs, then turn. Brush sauce on the other side. Cook another 20-30 minutes, until the ribs are cooked through, turning about every 10 minutes and brushing with sauce each time. Be careful not to burn the sauce, but you want it crispy brown.
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Remove from the grill and allow to cool for about 5 minutes, then cut into pieces of 1 to 2 ribs to serve.
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Serve with some homemade pinto beans (I flavored them with salt pork) and grilled corn with rosemary butter. [6]
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Serves 4 – 6
© Copyright 2016 The Lazy Gastronome
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