Makes 4-6 servings
- 3-4 pounds ribs, such as meaty pork spareribs or loin back ribs
- 1 T. salt
- ½ tsp. red pepper
- ½ tsp. black pepper
- 2 onions, chopped
- 2 T. vinegar
- 2 T. Worcestershire sauce
- ¾ cup Coca-Cola
- 1 tsp. paprika
- 1 tsp. chili powder
- 3 T. olive oil (oil is used for the grill)
Prepare spareribs by peeling off tough layer of skin on back side. Sprinkle the ribs with salt and pepper. Mix the remaining ingredients, except the oil, to make a marinade. Pour the marinade and the ribs in a covered dish or ziplock type bag and place in refrigerator for at least 4 hours or overnight. Remove the ribs from the marinade. Place marinade in a saucepan and bring to a boil for at least 5 minutes. Allow the ribs to stand at room temperature for 20-30 minutes before grilling. Brush grate with olive oil. Place ribs on preheated grill and sear on both sides for approximately 3 minutes. Reduce temperature to medium and continue grilling for another 1 to 1.5 hours or until tender. Baste with boiled marinade for the last 20 minutes of cooking time.
Also good for: pork chops, chicken tenders or beef on a stick.
JoAnn Schatz, Mor-Gran-Sou Electric Cooperative