Black Magic Ribs
A sophisticated, savory sauce of balsamic vinegar, molasses, Worcestershire, coffee and cocoa provides the magic flavor for these grilled spareribs.
Ingredients
2 cups Pace® Picante Sauce
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
2 tablespoons molasses
2 tablespoons ground coffee
2 tablespoons unsweetened cocoa powder
2 cloves garlic, minced
4 pounds pork sparerib
2 green onion, finely chopped (about 1/4 cup)
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
2 tablespoons molasses
2 tablespoons ground coffee
2 tablespoons unsweetened cocoa powder
2 cloves garlic, minced
4 pounds pork sparerib
2 green onion, finely chopped (about 1/4 cup)
Instructions
Stir the picante sauce, Worcestershire, vinegar, molasses, coffee, cocoa powder and garlic in a medium bowl. Pour half the picante sauce mixture into a 3-quart shallow, nonmetallic baking dish for marinade. Cover and refrigerate the remaining picante sauce mixture.
Add the ribs to the baking dish and turn to coat. Cover and refrigerate for 12 hours.
Set up the grill for indirect cooking. Lightly oil the grill rack. Heat the grill to medium. Grill the ribs for 3 hours or until fork-tender, turning and basting often with the marinade. Discard the remaining marinade.
Heat the remaining picante sauce mixture in a 1-quart saucepan over medium heat to a boil, stirring occasionally. Serve the sauce with the ribs and sprinkle with the onions.
Add the ribs to the baking dish and turn to coat. Cover and refrigerate for 12 hours.
Set up the grill for indirect cooking. Lightly oil the grill rack. Heat the grill to medium. Grill the ribs for 3 hours or until fork-tender, turning and basting often with the marinade. Discard the remaining marinade.
Heat the remaining picante sauce mixture in a 1-quart saucepan over medium heat to a boil, stirring occasionally. Serve the sauce with the ribs and sprinkle with the onions.
Black Magic Ribs
A sophisticated, savory sauce of balsamic vinegar, molasses, Worcestershire, coffee and cocoa provides the magic flavor for these grilled spareribs.
Directions
Print
Stir the picante sauce, Worcestershire, vinegar, molasses, coffee, cocoa powder and garlic in a medium bowl. Pour half the picante sauce mixture into a 3-quart shallow, nonmetallic baking dish for marinade. Cover and refrigerate the remaining picante sauce mixture.Add the ribs to the baking dish and turn to coat. Cover and refrigerate for 12 hours.Set up the grill for indirect cooking. Lightly oil the grill rack. Heat the grill to medium. Grill the ribs for 3 hours or until fork-tender, turning and basting often with the marinade. Discard the remaining marinade.Heat the remaining picante sauce mixture in a 1-quart saucepan over medium heat to a boil, stirring occasionally. Serve the sauce with the ribs and sprinkle with the onions.
Ingredients
2 cups Pace® Picante Sauce2 tablespoons Worcestershire sauce2 tablespoons balsamic vinegar2 tablespoons molasses2 tablespoons ground coffee2 tablespoons unsweetened cocoa powder2 cloves garlic, minced4 pounds pork sparerib2 green onion, finely chopped (about 1/4 cup)
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