We are planning to grill out tomorrow for the holiday weekend. Hubby wants hamburgers and hotdogs (which I adore), but I am in the mood for some good, sticky, finger licking barbecued ribs. If you want a good recipe for barbecued ribs, check this one out.
You will need about six pounds of pork ribs (spareribs), one medium onion, dried rosemary, dried leaf thyme, dried marjoram, dried oregano, dry red wine, ketchup, soy sauce, ground ginger, honey, cloves, and minced garlic.
Cut the ribs into serving size portions. Place them in a large pot filled with water and cook over medium/high heat until boiling. Once they begin boiling, place 8 whole cloves into the onion. Place the cloved onion, 1 teaspoon of dried rosemary, 1 teaspoon of dried leaf thyme, 1/2 teaspoon of dried marjoram, and 1/2 teaspoon dried oregano in the water. Let that come to a boil then reduce and simmer for 45 minutes or until the ribs are tender.
While that is cooking, in a small bowl, mix 1 cup of dry red wine, 1/3 cup of ketchup, 1 tablespoon of soy sauce, 1/4 teaspoon of ground ginger, 2 tablespoons of honey, and 2 cloves of finely minced garlic. Once the ribs are done, place them in a shallow roasting pan and pour the marinade you just made over the meat. Allow that to marinate in the refrigerator for two hours. When it is done, pour the excess marinade in a small bowl.
If you are going to cook the ribs in the oven, bake them at 350 degrees for about 30 minutes. If you are going to grill them, it may take less than 30 minutes, depending on the grill temperature. Either way you cook them, remember to baste them frequently with the marinade you put in the small bowl while they are cooking.