Sweet Spicy Ribs
Ingredients:
- dry sherry - 2 cups
- brown sugar - 2 pounds
- apple cider vinegar - 3/4 cup
- balsamic vinegar - 2 T
- molasses - 2 T
- soy sauce - 2 cups
- ketchup - 3/4 cup
- ground ginger - 1 T
- garlic cloves, minced - 6
- Tabasco sauce - 1 T to desired taste
- lemon, washed - 1
- spareribs - 10 pounds
Instructions:
In a saucepan, combine sherry, brown sugar, apple cider vinegar, balsamic, molasses, soy sauce, ketchup, ginger, garlic, and Tabasco to taste. Whisk together thoroughly, squeeze the lemon, throw away the seeds, put juice and lemon in the marinade. Bring mixture to a boil, stir often, remove from heat and cool.
Remove thin layer of membrane from bottom of ribs. Cover ribs with the sauce, place in a large sealable plastic bag, place in the refrigerator for 24 hours to marinate.
Preheat broiler. Remove ribs from marinade, reserve the marinade. Broil ribs until golden brown, about 3 minutes per side. In a saucepan bring marinade to a boil, simmer for 10 - 15 minutes, to thicken into a glaze.
Preheat oven to 425 degrees. Place ribs on a rack in a roasting pan. Brush on glaze, roast ribs for 45 minutes. Turn them, brush on more glaze and roast the ribs for 30 minutes per pound. Ribs are done when the internal temperature registers 165 - 175 degrees.
