Barbecued Spareribs

  • Yield: 6 servings


1medium onion, chopped
1/3cup vegetable oil
6-- dried red New Mexican chiles, stems removed
6-- dried Chiltepins or other small hot chiles
1cup tomato sauce
2cups beef broth
1/3cup cider vinegar
2tablespoons dry mustard
2tablespoons brown sugar
3pounds pork spareribs


  1. Saute onion in oil in skillet until tender.  Add chiles.  Saute until tender.  Process onion mixture in blender until pureed.  Return pureed mixture to skillet.  Add tomato sauce, broth, vinegar, dry mustard and brown sugar; mix well.  Bring to a boil; reduce heat.  Simmer until thickened, stirring frequently.  Grill spareribs 6-inches above hot coals for 30 to 45 minutes or until brown; baste with tomato sauce mixture.  Grill for 30 minutes longer, basting with tomato sauce mixture every 5 minutes.  May omit Chiltepins to reduce heat.

Recipe reprinted with permission from the Kansas City Barbeque Society’s Barbecue…It’s Not Just for Breakfast Anymore (the Kansas City Barbecue Society, Kansas City, Missouri, 1996).