Boneless pork spare ribs, sometimes called country-cut ribs, can be prepared in the oven, in a slow cooker or on the grill. Marinating the meat before cooking it adds flavor and cooking the meat slowly over low, indirect heat produces tender, juicy results. Coating the ribs with store-bought or homemade barbecue sauce puts the finishing touch on the dish.
Things You'll Need
- Large stock pot
- 1 packet onion soup mix
- 1 cup apple juice
- 3 tbsp. Worcestershire sauce
- 2 lbs. boneless pork spare ribs
- Salt and pepper to taste
- Aluminum foil
- 18-oz. bottle barbecue sauce
- Basting brush
Fill the stock pot half full with water and add the onion soup mix, apple juice, Worcestershire sauce and ribs. Bring the mixture to a boil and continue to boil for 20 minutes. Remove the pot from the heat and cover it. Place the stock pot in the refrigerator for three to four hours.
Heat a gas grill to 250 degrees.
Drain the excess liquid from the stock pot. Remove the ribs and season the meat on all sides with salt and pepper. Wrap each piece of meat in foil.
Place the foil packets on the grill for a half hour. Remove the foil and return the ribs to the grill for an additional hour. Turn the ribs every 15 minutes and baste them with the barbecue sauce. Remove the ribs from the grill and serve them immediately.
Tips & Warnings
- It is important to let the ribs set in the marinade for the full 3 to 4 hours to soak in the flavor.
- Do not boil the ribs in the marinade for longer than 20 to 30 minutes as this could cause the meat to lose tenderness.
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