January 30, 2004 recipe from Chef Chris Manning:

BBQ Spare Ribs

Country Style:

Start with a rub and marinate for 24-48 hours.

2# Boneless country style ribs
1/3 cup paprika
¼ cup garlic powder
¼ cup salt
¼ cup ground black pepper
¼ cup brown sugar
1tsp cumin
1 tsp cayenne pepper

mix all the spices together in a large mixing bowl. Add the ribs and coat them well. Let them marinate for at least 24 hours, and save 2 tbslp of the rub and finish with a mop sauce:

2 cup white vinegar
½ cup water
¼ cup ketchup
¼ cup yellow salad mustard
2 tbslp honey
2 tbslp vegetable oil
2 tblsp worcesteshire sauce
2 tbslp of the rub
3-4 dashes hot sauce

combine all the ingredients in a medium sauce pan and bring to a boil. Remove from heat and let cool. Mop sauce will stay in the cooler for up to two weeks.

Begin grilling your ribs and every two to three minutes, turn and add some of the mop sauce. Within 20 minutes, ½” thick ribs are cooked to well done. Serve with steamed rice or mashed potatoes.

Baby back ribs are different, they are not as meaty, but tender all on their own. Using a wet marinade is what I suggest. Marinate for 24 hours only!

Marinade:

2 full St. Louis style rib packs (about 1# each)
1 cup pineapple juice
½ cup soy sauce
½ cup sherry wine or whiskey
2 tbslp worcesteshire sauce
2 tbslp hot sauce
1 tbslp fresh garlic minced
1 tbslp fresh ginger minced

In a pan that will accommodate the length of the ribs and roughly 2-3 inches high at the base. Place the ribs meat side down in the center of the pan. Blend the marinade and pour over the top of the ribs. Marinate for 24 hours only. Fire up the grill and add the ribs meat side down on the grill. Turn every three to four minutes and baste with the marinade. Continue this process until the meat begins to pull away from each end of the bones. Serve with French fries or pasta salad and lots of napkins.