Since I found this recipe in a Taste of Home magazine years ago, I have never made ribs any other way. They are incredibly tender. You do have to do some prep the day before you serve them so plan ahead!
Barbecued Sage Spareribs
6# country style pork spareribs
1 medium onion, chopped
2-3 garlic cloves, minced
2 Tbsp mixed pickling spices
1 Tbsp minced fresh sage or 1 tsp rubbed sage
1/2 tsp hot pepper sauce
18 oz bottle barbecue sauce, your favorite
I like Cookies - or you can make your own
Place ribs in large kettle, cover with water, add all ingredients EXCEPT barbecue sauce. Bring to boil, cover and simmer 1 1/2 -2 hours. Cool; rinse with water to remove spices. Place in large bowl or sealable plastic bag, cover with barbecue sauce, and refrigerate overnight. When ready to grill: bring ribs to room temperature, drain, reserving sauce. Grill ‘til heated through, turning after 10 minutes. Place reserved barbecue sauce in pan, heat and brush over ribs. You can bake the ribs in the oven @ 350 degrees in the sauce 1 hour. I have also placed ribs in a crock pot, covered them with the sauce and heated on low or high for as long as it’s convenient for you and they are heated through.
I hope you like them as much as we do!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.