My Mother's Spareribs

Cuisine, June 1979

1 hour — 8 Servings

Ingredients

3		racks spareribs (or 6 racks baby back ribs – trimmed)
1	can	crushed pineapple in natural juice (about 15 ounces)
1⁄2	cup	sweet-sour barbecue sauce
1⁄4	cup	orange marmalade
1⁄4	cup	dark molasses
1⁄4	cup	ketchup
1⁄4	cup	dry sherry
2	tablespoon	grenadine
2	tablespoon	soy sauce
3	clove	garlic (minced)
2	teaspoon	dry mustard

Instructions

Working from underside of ribs, loosen white membrane from bone at wide end of rack, scraping along the bone with knife until membrane is completely free from rack; discard membrane. Arrange ribs in large baking pan.

Combine remaining ingredients in medium-size bowl. Pour over ribs. Refrigerate covered, turning ribs frequently, 6 hours to 2 days. Drain ribs; reserve marinade.

Arrange coals around large drip pan grill. Heat coals with vents half open, or heat gas or electric grill to medium. Place ribs rounded side up on rack; cover grill. Grill, basting frequently with reserved marinade and turning once, until knife easily pierces meat, 45 to 55 minutes.

Notes

Preparation time does not include marinating time.

Spareribs can be cooked on uncovered grill about 40 minutes per side.