Focus on food: June 19, 2007

TEXAS BARBEQUE RIBS

Ingredients:
• 1 slab (about 3 lbs.) pork spare ribs or 4 pounds beef spareribs.
• Olive oil for coating
• Salt and freshly ground black pepper to taste

Sauce:
• 3 tablespoons butter
• 1 medium sized onion, chopped
• 4 garlic cloves, minced
• 2 fresh tomatoes, chopped
• 1 (6-oz.) can tomato paste
• 1/4 teaspoon Tabasco sauce
• 1 teaspoon Worcestershire sauce
• 1/2 cup brown sugar
• 1 tablespoon dijon mustard
• Dash of paprika
• Salt to taste
• Cayenne pepper to taste (suggested: 1/4 teaspoon)
• 1/2 cup dry red wine
• Juice of 1 lemon

Directions:
• Prepare indirect charcoal fire in the grill. Rub spareribs with olive oil and sprinkle on both sides with salt and pepper. Set aside at room temperature.

• To make sauce: In a large sauté pan or skillet, heat butter until it bubbles.

• Add onion and garlic and sauté until translucent, about 3 minutes.

• Add all remaining ingredients, stir to blend, and cook over a medium low heat for 20-30 minutes, or until mixture is slightly thickened and flavors have "ripened". Adjust seasoning.

• Roast the ribs in a shallow baking dish in a 350 degree oven for about 45 minutes, remove, sauce them, and finish off on the charcoal grill until the sauce has caramelized, and is crispy.

• Save the rest of the warm sauce as a dipping sauce for the ribs (make sure that the sauce you are saving for dipping has not been in contact with any raw meat!