Name: Barbecued Pork Spareribs
Yield: Makes 4 to 6 Main-Course Servings
Ingredients: 2 cups balsamic vinegar; 3 cups wood chips, soaked in cold water for 3 hours and drained, or 2 cups sawdust; Barbecue Sauce; 3 tablespoons sugar; 4 racks of spareribs, about 1½ pounds each, inside membrane trimmed off

Preparation info

Makes
4 to 6
Main-Course Servings

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

Regular spareribs are tougher and require longer cooking than baby back ribs, which, as the name implies, are smaller. But regular spareribs have more flavor and are worth the extra time spent brushing and spraying.

Ingredients

2 cups balsamic vinegar
3 tablespoons sugar
3 cups

Method

Build a hot charcoal fire with the coals to one side in a grill with a cover, or preheat a gas grill to high.

In a saucepan, bring the vinegar to a simmer, add the sugar, and stir until the sugar dissolves. Put this mixture into a clean spray bottle (or brush on).

Spread the coals slightly, but still keep them to one side of the grill. If using a gas grill, turn off half of the