BARBEQUED PORK SPARE RIBS, INDIA
Serves around 20, but easily dividable into thirds
12 lbs spare ribs (3 slabs), back membrane removed, cut into 2 rib portions
2 12 oz cans beer, room temperature
Salt, pepper to taste
Preheat oven to 325o. Place ribs in roasters or baking pans and begin baking. After 45 minutes, pour beer over ribs. One half hour later, salt and pepper ribs and begin basting with Sauce for Spare Ribs, India. Baste all pieces and don’t allow ribs to get too brown or burn (cover with foil if necessary). Cook about 3 hours over all, or until well done. If ribs are not browned, turn up heat a bit during the last 15 minutes of baking time. Serve with sauce from bottom of pan (or thicken sauce with a little corn starch mixed into water to make a gravy).
SAUCE FOR SPARE RIBS, INDIA
1 C honey
1 C apple cider vinegar
1 C prepared mustard (preferably homemade—see recipes in Basics section)
1 C apricot preserves (preferably homemade—see recipes in Basics section)
1 tsp ground ginger
2 Tbsp curry powder
Yellow onion, chopped fine
Mix all ingredients well and brush on ribs with pastry brush.
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