Memorial Day means grilling, barbecue, picnics

EASY MEMPHIS-STYLE BARBECUED PORK SPARERIBS

For the barbecue rub:

1‚Ñ3 cup kosher salt

1‚Ñ3 cup freshly ground black pepper

1‚Ñ4 cup dark brown sugar

2 tablespoons paprika

2 tablespoons chili powder

2 tablespoons cumin

2 tablespoons ground coriander

2 tablespoons cayenne pepper

1 tablespoon ginger

2 racks pork spareribs, about 3 pounds each

For the sauce:

1 cup ketchup

1‚Ñ3 cup cider vinegar

1‚Ñ4 cup brown sugar

1‚Ñ4 cup orange juice

2 tablespoons brown mustard

1‚Ñ2 teaspoon Liquid Smoke (optional)

Kosher salt and freshly ground black pepper, to taste

Preheat the oven to 200 degrees.

To prepare the rub, in a small bowl combine the salt, pepper, brown sugar, paprika, chili powder, cumin, coriander, cayenne and ginger. Use the rub to thoroughly coat the ribs.

Arrange the ribs on baking sheets and roast until the meat is tender and pulls easily from the bone, about 3 hours. Remove the ribs from the oven and set aside.

While the ribs cook, prepare the sauce. In a small bowl, combine the ketchup, vinegar, brown sugar, orange juice, mustard and Liquid Smoke. Set aside.

When the ribs are nearly done, preheat a grill to low with the grate at the highest setting. Grill the ribs for 10 to 20 minutes per side, or until a light crust has formed. Brush the ribs with the sauce during the final minute of cooking.

To serve, cut the racks into individual ribs, passing the remaining sauce on the side.

Servings: 4 to 6

Recipe from Chris Schlesinger and John Willoughby’s “Grill It!,” DK Publishing, 2008.