Spareribs with Two Sauces


Marinade 1 cup (250 mL) apple cider vinegar cup (50 mL) Dijon mustard 3 tbsp (45 mL) brown sugar 1 tsp (5 mL) hot pepper flakes tsp (2 mL) cayenne tsp (2 mL) salt Ribs 2 racks pork back ribs Chocolate Barbecue Sauce 1 cup (250 mL) ketchup cup (50 mL) brown sugar cup (50 mL) orange juice 1 tbsp (15 mL) Worcestershire sauce 2 tbsp (25 mL) rice wine vinegar cup (50 mL) finely chopped bittersweet chocolate 1 tsp (5 mL) hot pepper sauce 1 tsp (5 mL) kosher salt


The South Has Many Different Ways Of Cooking Spareribs, Depending On Where You Come From. Some Are Cooked With A Tomato-based Sauce, Some A Vinegar-based One. I Prefer The Latter: The Vinegar Balances The Fat And Gives More Flavour To The Meat. This Recip

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