Serves: 6
Total Calories: 1,489

FOR THE RUB:
2 tablespoons kosher salt
2 tablespoons mild or hot Hungarian paprika
1 1/2 tablespoons cumin
1 tablespoon dried oregano
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
6 to 7 pounds , meaty pork spare ribs, , 2 to 3 slabs, trimmed of fat

FOR THE SAUCE:
2 tablespoons unsalted butter
1/2 cup finely chopped celery
3 tablespoons finely chopped yellow onions
1 cup ketchup
2 tablespoons fresh lemon juice
2 tablespoons granulated sugar
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
freshly ground black pepper

TO MAKE THE RUB: In a small bowl combine the rub ingredients and mix well.

Coat the ribs with the rub and place in a large, resealable plastic bag. Press the air out of the bag and seal tightly, place in a bowl, refrigerate for 2 to 8 hours.

TO MAKE THE SAUCE: In a medium saucepan over low heat, melt the butter and sauté the celery and onion until tender, about 10 minutes. Add the remaining sauce ingredients, including pepper to taste, and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes. Set aside. Pour some of the sauce in a small bowl to use for basting the ribs.

Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling. Grill, rib side down, over Indirect Medium heat until the meat is very tender and has pulled back from the ends of the bones, 1 1/2 to 2 hours. During the last 20 minutes of grilling time, baste frequently with the small bowl of sauce. Remove from the grill and allow to rest for 5 to 10 minutes before slicing into individual ribs. Reheat the remaining sauce and serve on the side with the ribs.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 1,489
Calories from Fat: 1,153

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