Zesty barbecued ribs are a welcome addition to any backyard cook-out and this recipe will have friends and family clamoring for seconds. Use a good quality hot pepper sauce and adjust the amount to suit your tastes. Makes 4 servings
1 cup water
1 cup catsup
3 tablespoons vinegar
1 tablespoon sugar
1 tablespoon Worcestershire sauce
1 teaspoon celery seed
1/4 teaspoon bottled hot pepper sauce
4 pounds pork loin back ribs or meaty spareribs (2 strips)
For barbecue sauce, in a saucepan combine water, catsup, vinegar, sugar, Worcestershire sauce, celery seed, and bottled hot pepper sauce. Heat to boiling; reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally.
Sprinkle ribs with salt and pepper. Lace ribs, accordion style, onto a spit rod, securing with holding forks. Test balance. Arrange medium-hot coals around a drip pan; test for medium heat where meat will be.
Attach spit, turn on the motor, and lower grill hood. Let ribs rotate over drip pan for 1-1/4 to 1-1/2 hours or until well-done, brushing ribs with sauce the last 15 minutes of cooking. To serve, remove the meat from the spit.
Indirect grilling: Prepare sauce and ribs as directed. In a covered grill arrange medium-hot coals around a drip pan. Test for medium heat above the drip pan. Place ribs, fat side, up on the grill rack over the drip pan but not over the coals. Lower grill hood. Grill ribs for 1-1/4 to 1-1/2 hours or until well done, brushing often with sauce during the last 15 minutes of cooking.
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