Matt's Grill - Hot and Spicy Spareribs

Tonights a grill night. Good weather. Good beer, and 3 pounds of Spareribs. Here's my latest recipe:

Hot and Spicy Spareribs
1 rack pork spareribs (3 lbs)
2 tbsp butter
1 medium onion (finely chopped)
2 cloves garlic, minced
1 can of tomato sauce (15 oz)
2/3 cup brown sugar
2/3 cup cider vinegar
2 tbsp chili powder (optional)
1 tbsp mustard (optional, I used cayenne pepper for a bit more kick)
1/2 tsp black pepper

Melt butter in large skillet over low heat. Add onion and garlic, cook and stir until tender. Add remaining ingredients, except ribs, and bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally.

Prepare grill for indirect grilling. Baste meaty side of ribs with sauce. Place ribs on grid, meaty side down. Baste top side. Cover grill. Cook 20 minutes. Turn ribs, baste. Cook 45 minutes more or until done, basting every 10 to 15 minutes with sauce.

(Recipe originally from National Pork Board)

**** Additional Resources
Indirect Grilling Information
USDA Recommended Safe Minimum Internal Temperatures

• Steaks & Roasts - 145 °F
• Fish - 145 °F
• Pork - 160 °F
• Ground Beef - 160 °F
• Egg Dishes - 160 °F
• Chicken Breasts - 165 °F
• Whole Poultry - 165 °F

Pictures soon.