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Baked And Grilled Spareribs

Yield 6 servings


  • 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

How to Make It

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

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

  3. Let stand at room temperature 30 minutes.

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

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

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

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

  8. *1/2 cup chicken broth may be used.

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