Texas Spareribs

Oxmoor House
4 servings


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3 1/2 to 4 pounds pork spareribs, cut into 4 serving-size pieces
2 teaspoons sugar
2 teaspoons salt
2 teaspoons pepper


Combine ribs and water to cover in a large Dutch oven. Bring to a boil . Reduce heat; cover and simmer 45 minutes or until tender. Drain.

Combine sugar, salt, and pepper; rub over entire surface of ribs. Place ribs, bone side down, on grill over slow coals. Grill 20 minutes; turn meaty side down, and cook 10 to 15 minutes , basting frequently with barbecue sauce.

Created date

February 2010