Ingredients: For the sauce: 1/4 cup vegetable oil 1 large red onion, chopped 3 cloves garlic, finely chopped 1 cup tomato purée 4 tomatoes, peeled and chopped 1/2 cup orange juice 5 tablespoons vinegar 2 tablespoons packed brown sugar 2 tablespoons prepared spicy brown mustard 1 tablespoon molasses 1/2 tablespoon paprika 1/2 tablespoon pepper 1/2 tablespoon salt 1 teaspoon chili powder 3 to 4 slabs pork spareribs, about 2 pounds each Directions:1. To make the sauce: In a saucepan or large skillet heat oil. Add onion and garlic and saute 5 minutes or until translucent. Add remaining sauce ingredients. Bring to a boil; reduce heat and simmer uncovered 1 to 2 hours, stirring occasionally. Process in a blender or food processor until smooth. Chill in refrigerator until ready to use or up to 3 weeks. 2. Place ribs in a jumbo resealable plastic bag. For each slab of ribs, pour 1/2 cup sauce over ribs; spread to coat. Close bag and marinate in refrigerator overnight. Reserve remaining sauce. 3. Remove ribs from bag; discard used sauce. Place ribs in center of cooking grate. Grill 1 to 1-1/2 hours or until tender. Brush with some of reserved sauce during last 20 minutes of grilling time. Cut into 2- or 3-rib portions. Serve with heated remaining sauce. |