Recipe: Barbecued Spareribs with Southern-Style Tomato Barbecue Sauce

BARBECUED SPARERIBS WITH
SOUTHERN-STYLE TOMATO BARBECUE SAUCE

2 racks pork spareribs (about 6 lb. total)
SOUTHERN-STYLE TOMATO BARBECUE SAUCE:
2 small onions, quartered
2 1/4 cups distilled white vinegar
1 1/2 cups bottled chili sauce
3/4 cup peeled Granny Smith apple, coarsely grated
3 tablespoons dark molasses
1/3 cup vegetable oil
1 large garlic clove, chopped
1 bottled sweet pickle gherkin, chopped (plus 3 tbsp. juice)
3 tablespoons Dijon-style mustard
1 teaspoon celery salt
2 tablespoons Worcestershire sauce
1 tablespoon Tabasco
Ground cayenne pepper (to taste)
3/4 teaspoon Turmeric

In a large kettle combine the sparerib racks with enough water to cover them, bring the water to a boil, and simmer the spareribs, skimming the froth as necessary, for 45 minutes. Drain the spareribs well. (Note: The spareribs may be prepared up to this point 1 day in advance and kept wrapped in foil and refrigerated.)

WHEN READY TO COOK:
Place the barbecue sauce for brushing the ribs in a bowl; set remaining sauce aside. Pat the spareribs dry, brush them all over with some of the sauce.

Grill the ribs on an oiled rack set 5 to 6 inches over glowing coals for 6 minutes on each side, brushing them with more of the sauce as they are turned.

Serve the reserved barbecue sauce separately with the spareribs.

TO MAKE THE SAUCE:
In a blender or food processor puree the onions in batches with the vinegar, the chili sauce, the apple, the molasses, the oil, the garlic, the gherkin with the juice, the mustard, the celery salt, the Worcestershire sauce, the Tabasco, the cayenne, and the turmeric.

In a saucepan simmer the mixture, stirring occasionally, for 40 to 45 minutes, or until it is reduced to about 4 cups, and let the sauce cool. (The sauce may be made 1 week in advance and kept covered and chilled.)

Makes 6 servings
Adapted from source: The Best of Gourmet 1991