Baked And Grilled Spareribs

Southern Living
6 servings


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1/4 cup hickory smoke-flavored marinade
1/2 cup dry sherry*
2 tablespoons sugar
4 garlic cloves, minced
1 teaspoon grated fresh ginger
2 tablespoons pepper relish
2 tablespoons ketchup
1/4 teaspoon hot sauce
3 pounds boneless country-style ribs


Combine first 8 ingredients in a 13- x 9-inch baking dish.

Place ribs in baking dish, turning to coat; cover and chill 8 hours or overnight, turning ribs occasionally.

Let stand at room temperature 30 minutes.

Bake at 325° for 1 hour. Remove ribs from marinade; reserve marinade for sauce.

Coat a grill rack with cooking spray, and place on grill. Arrange ribs on rack.

Cook, without grill lid, over medium-high heat (350° to 400°) 5 minutes on each side or until browned.

Bring reserved marinade to a boil in a saucepan over medium heat; boil 1 minute. Serve with ribs.

*1/2 cup chicken broth may be used.

Note: For hickory smoke-flavored marinade, we used Allegro.

Created date

December 1998