"BACKYARD-STYLE" BARBECUED RIBS

Provided by Diana Adcock

Categories Pork

Time 2h

Yield 4 serving(s)

Number Of Ingredients 28

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2 lbs pork spareribs, membrane removed
1/4 cup soy sauce
2 tablespoons minced fresh garlic
2 tablespoons peeled and minced fresh ginger
1 tablespoon chili powder
1 tablespoon fresh coarse ground black pepper
1 teaspoon salt
1/2 cup chopped fresh cilantro leaves
1 (15 ounce) can tomato sauce
1 cup packed brown sugar
1 cup minced yellow onion
1/4 cup white vinegar
1/4 cup honey
1 tablespoon minced fresh garlic
1 tablespoon A.1. Original Sauce or 1 tablespoon HP steak sauce
1 teaspoon liquid smoke
1 teaspoon chili powder
1 teaspoon medium cracked black pepper
1/2 teaspoon cumin
1/2 teaspoon dry mustard
3 inches cinnamon sticks
1 cup soy sauce
1 medium orange, juice of
1/2 cup mirin (japanese sweet rice wine)
1/2 cup water
1/4 cup packed brown sugar
2 teaspoons minced fresh garlic
2 teaspoons minced fresh ginger

Steps:

In a medium saucepan combine all the ingredients for Sauce#1, bring to a full rolling boil, reduce heat to medium low and simmer for 1 hour, stirring often.
Rub the ribs with soy sauce, garlic, ginger, chili powder, pepper, salt and chopped cilantro, both sides!
Wrap ribs in heavy duty foil.
Let Stand 1 hour.
Preheat oven to 350 degrees.
Place Ribs in oven for 1 hour, turning once after 30 minutes.
3 times during cooking the ribs open foil wrap and drizzle ribs with Sauce#1.
Place all the ingredients for sauce#2 in a glass or plastic bowl, whisk well and set aside.
Remove ribs from oven and place on serving platter.
Offer both sauces at table to drizzle over ribs.