Recipe Category: Barbecue
- 2 sides spareribs or your favorite ribs
- 2 vine-ripened tomatoes
- 2 small yellow onions
- 1/4 cup chopped roasted red bell peppers — bottled variety
- 1 cup dry red wine
- 1/2 cup ketchup
- 1/2 cup cider vinegar
- 2 tablespoons honey
- 2 tablespoons Worcestershire sauce
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Tabasco sauce
- 1 tablespoon chile sauce
- 4 cloves garlic — finely minced
- 2 tablespoons minced oregano leaves
- 2 tablespoons chopped fresh thyme leaves
- 1 teaspoon minced orange zest
- Place the ribs, meaty side down, on a flat surface.
- Using your fingernail, loosen a little of the membrane along the end of the last rib bone.
- Then, grasp the membrane firmly with a paper towel (so that the membrane doesn’t slip from your grip).
- Holding the ribs down with the other hand, pull the membrane away.
- If it doesn’t pull away in one piece, dislodge any remaining membrane, grip it with a paper towel, and pull the membrane away.
- Then place the ribs in a rectangular dish or baking pan.
- To make the marinade, cut each tomato into 3 slices.
- Peel and cut each onion into 3 slices.
- Heat a gas grill or build a fire.
- Soak 1/2 cup of wood chips.
- When the coals are ash colored, scatter the wood chips over the coals.
- Brush the cooking grate with oil.
- Place the tomatoes and onions on the grill.
- Cover the grill and smoke the tomatoes and onions 15 to 20 minutes, turning them once, until they are golden.
- Discard the tomato skins.
- Transfer the tomatoes and onions to a food processor and chop coarsely.
- Transfer the mixture to a saucepan and add the remaining ingredients.
- Bring to a boil.
- Boil until only 3 cups remain.
- Transfer the marinade to a small bowl and allow it cool to room temperature.
- Coat the ribs evenly on both sides with half the marinade.
- Marinate the ribs, refrigerated, for at least 15 minutes.
- For more flavor; marinate for up to 8 hours.
- Reserve the remaining marinade to serve as a sauce for the ribs.
- If using a gas barbecue, preheat it to medium (325F).
- If using charcoal or wood, prepare a fire.
- When the coals or wood are ash covered, push them to the outside of the grill.
- Place a pan of water in the bottom of the grill among the coals, and cover the coals with the cooking grate.
- Place a rib rack on the cooking grate and add the ribs.
- Alternatively, brush the cooking grate with a flavorless cooking oil, such as safflower oil, and then lay the ribs meaty side up in the center of the grill.
- Cover the grill.
- Regulate the heat so it remains at a medium temperature.
- Occasionally during cooking, baste the ribs with extra marinade.
- Grill the ribs until the meat begins to shrink from the ends of the rib bones.
Approximate Grilling Times.pork baby back ribs and country-style spareribs, 75 minutes; spareribs and beef ribs, 90 minutes; lamb ribs, 40 minutes.
- Occasionally during cooking, baste the ribs with extra marinade, stopping 15 minutes before removing the ribs from the grill.
- To serve, cut each side of ribs in half, into 3 sections, or into individual ribs.
- Transfer to a heated serving platter or 4 heated dinner plates and serve at once accompanied by the reserved sauce.
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