Summertime Barbecue: Spare Ribs

Ribs are a great, simple and messy summertime dish that despite their simplicity can be tricky to do well. The most important ingredients is TIME.

When we get accustomed to grilling steak, pork chops, swordfish and the like, it's easy to get into the short-range grilling mindset. When it comes to ribs, often the task becomes an exercise in patience -- we feel that after 20 minutes the meat should be done ... but alas that is not the case here.

A large rack of spare ribs will need at least an hour+ (up to 90 minutes) on the grill at medium-high heat. Different grills vary, as do racks of ribs. If your grill burns very hot, this can be done largely hood-up, though lowering the hood for portions of the cook time can get things done faster. Further, because of the bone structure of spare ribs, using a meat thermometer is not completely reliable; in this case, simply find the thickest part of the meat, get the thermometer in there best you can (taking care not to push it all the way through, but get it settled firmly in the flesh), and keep an eye on it each time you flip the rack ... chances are, the temperature will read hotter on one side than the other. The lower temp reading will be closer to the truth.

This recipe is an easy one: a large rack of pork spare ribs, and a simple homemade barbecue sauce to baste with while grilling. If there is an off-the-shelf variety you like, it is easily substituted ... but seriously, don't you want to learn something new?

INGREDIENTS
- One large rack pork spare ribs (7-10 lbs)
- Kosher salt and black pepper (moderate amount to rub into raw meat)
- Simple Barbecue Basting Sauce: 1 cup organic ketchup, 1 tbsp cider vinegar, 1 tbsp brown sugar, 2 tbsp mustard, 2 tbsp hot sauce (habanero or cayenne-based both work well), salt and pepper to taste (they will bind everything together). Adjust proportions accordingly if you like it spicier, or if you want to make larger or smaller amounts. This recipe works for the rack size we're using here.

Ribs tend to pair well with lighter side dishes, such as grilled asparagus, peppers, onions or other light fare. Light-bodied beer or cold white wine tend to be good accompaniments.

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First, set rack out so that it reaches room temperature. Then, prepare sauce by combining ingredients into a saucepan on low heat. Mix well and stir occasionally until it starts to bubble.  Remove from heat and let cool.

Heat grill to medium-high heat. While that is working, coat the ribs with a small amount of salt and pepper, rubbing them into the flesh of the meat. When ready, insert thermometer in meat as directed above, and place on the center of the grill. Turn approximately every ten minutes or so. When grill marks start to appear, it's time to start basting.

With your pan of sauce at your side, use a grill brush to spread the sauce over one side of the rack, and after it's next turn, the other. Don't use it all at once ... keep enough to baste at least a few more times. Ideally, you want enough sauce left for a final basting right before the rack comes off the grill.

When do you know they're done? As stated before, meat thermometers aren't that reliable, though if you have one it's better than nothing. When done, the meat exterior will take on a slightly blackened, crispy quality, but not to the point of being burned through. And, taking note of the rack's weight and the temperature you're cooking at will give you a good sense of when it will be done. Here is a nice guide for different methods of checking doneness:

http://www.amazingribs.com/tips_and_technique/are_they_ready.html


When done, remove rack from the grill and let stand for about 10 minutes. Then you're ready to pull one off and try it ... and if successful, another ... and another.