This was one of my favorite dishes when I was growing up. I often requested Barbecued Pork Spare Ribs for my birthday dinner. My birthday is in May, just when the soft spring breezes were blowing and the temperature was perfect for outdoor cooking on the grill. I must warn you that the smell of the pork pre-cooking is not mouth-watering and spring breezes blowing through the house are quite welcome.
Pork Spare Ribs:
2 pounds pork spare ribs cut between the bone into pieces
1 onion, peeled
8 whole cloves
2 teaspoons salt
2 cups water
1/2 cup brown sugar
1/4 cup prepared mustard
1/2 cup chili sauce
1 teaspoon Worcestershire Sauce
1/2 cup onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
Place the ribs in a large cooking pan. Add the onion, cloves, peppercorns, salt and water. Bring water just to boiling, lower heat, cover and simmer for 30 minutes. Drain.
For the sauce combine all sauce ingredients in a saucepan. Bring to a boil and then simmer for 5 minutes.
Dip each pre-cooked rib in barbecue sauce and cook over glowing coals about 8 minutes, turning once.