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.

Matt's Grill - Spicy Tangy BBQ Chicken

Just grilled this last night, it tasted great. It was raining and storming, but I toughed it out and it was more than worth it.

Tangy BBQ Chicken Recipe
1 lb chicken (I used Tyson Boneless Chicken Breasts)
1 cup of cider vinegar
1 tbsp Worchestershire sauce
1 tbsp Cayenne Pepper
1 tsp salt (recipe says only a tsp but I'm a little liberal with the salt)
1 tsp black pepper
3/4 cup of Sweet Baby Ray's Original Barbecue Sauce (This is a Quasebarth household special) but use whatever sauce you enjoy.

Place chicken in shallow glass dish or large heavy plastic bag. Combine vinegar, Worcestershire sauce, cayenne pepper, salt, black pepper, in small bowl; pour over chicken pieces. Cover dish or seal bag. Marinate in refrigerator at least 4 hours, turning several times.

Oil hot grid to help prevent sticking. (I used PAM) Grill chicken on a covered grill, over medium heat. Turn and baste with barbecue sauce the last 10 minutes of cooking. Remove from grill; baste with barbecue sauce.

**Be sure to take precaution when cooking chicken and follow grill instructions according to heat distribution and cooking temperatures.