Summary
Grace Livingston had asked for a hot and spicy rib recipe for pork spare ribs, and Ina Smith followed that up with a request for spare ribs that were different from the usual sweet and sour. Thanks to Todd Lewis for the picante ribs recipe, to Michele LaTourelle for sending in Rory's ribs, a contest-winning recipe from a Food Network challenge, and to Mavis Wiebe for the sticky spicy ribs recipe. Thanks also go out to Sherron Litkowich of Oakbank and Pat Vander Graaf for their recipes.
Position one oven rack in top third of oven and one rack in bottom third; preheat to 450F. Pour 125 ml (1/2 cup) of remaining broth and 30 ml (2 tbsp) of remaining soy sauce around ribs on each sheet; cover each with foil. Bake ribs 30 minutes; reverse sheets. Bake ribs until tender, about 45 minutes longer. Uncover and cool slightly. Cut each rib rack between bones into individual ribs. Brush ribs generously with sauce. This can be made 2 hours ahead. Let stand at room temperature. (Michele notes she cuts the ribs into 4 or 5 rib slabs, slathers with sauce and lets sit in a bowl.) Preheat barbecue to medium heat; lightly oil barbecue rack, then transfer ribs to rack above shut-off burner. Baste generously with sauce and close lid, turning ribs every 10 minutes, until ribs are tender and browned, 30 to 40 minutes total. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.See the full content of this document
Extract
Fire Up the Grill for Tickle-Your-Ribs Recipes
Recipe Swap / Darlene Henderson
TODAY'S column spices things up with a mess of ribs.Grace Livingston had asked for a hot and spicy rib recipe for pork spare ribs, and Ina Smith followed that up with a request for spare ribs that were different from the usual sweet and sour. Thanks to Todd Lewis for the picante ribs recipe, to Michele LaTourelle for sending in Rory's ribs, a...See the full content of this document
Sponsored links
