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May 1998 Issue
Cooking in the Great Outdoors
by Philip R. Gantt
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Pork Spareribs This recipe is a favorite of many cultures which enjoy the succulent flavor of pork at its finest. Making good ribs is an art more than a recipe. Using the recipe for Phil’s Barbecue Sauce above and following this recipe will yield more than satisfactory results.

Be sure to choose ribs which are lean and meaty. Baby back ribs, although more expensive, are worth the price. Regular pork ribs or country style ribs will be excellent if the directions are followed explicitly.

The can of water on the grill serves to produce steam in the covered environment of the barbecue, and helps to tenderize the meat when cooking. This one factor will make a major difference in the final product. The other factor which will make the difference between good ribs and great ribs is the smoke flavor. Oak bark, a little hickory, and two corncobs is the best combination of smoke "spice".

  • 2 slabs pork spareribs
  • Phil's Barbecue sauce
  • Salt and pepper
Split the ribs into sections and slice the sections so that the ribs are somewhat separated but still connected. While a fire is being prepared, salt and pepper the ribs to taste. Once the coals are established, apply the corn cobs, alder chips, oak bark, etc. And put a can of water in the center of the grille, directly over the coals. Arrange the ribs around the grill so that they receive radiant heat from the fire, and cover. After 20 minutes, turn and rearrange the ribs so that none get overcooked, and so that all get adequate smoke circulation. Recover and smoke for an additional 20 minutes.

After the ribs appear to be thoroughly browned and cooked, dip them into the barbecue sauce and return them to the grill to char briefly, turning once more. Once the ribs are slightly charred on each side, remove from the grille, slice and serve.

  • Yields: 8 servings
  • Preparation Time: 50 minutes

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