Howling coyote barbecued spare ribs

1 servings

Ingredients

Quantity Ingredient
4 eaches Full stacks pork spare ribs approx 7-10 lbs
6 tablespoons Dark chili powder
1 teaspoon Minced garlic
1 tablespoon Pickle spice
1 teaspoon Ground oregano
1 tablespoon Paprika
2 teaspoons Finely ground black pepper
1 teaspoon Salt
2-3 tablespoon olive oil
½ cup Dry white wine
4 cups Spicy barbecue sauce
1 cup Hot barbecue sauce or to taste

Directions

The day before you plan to cook the ribs, trim off all excess fat. Mix together the dark chili powder, garlic, pickle spice, oregano, paprika, black pepper and salt. Combine with enough of the olive oil to make a paste. Using your fingertips, rub half the paste into the grain of the meat, covering all the areas. Let ribs set 15 minutes and repeat the rub with the remaining paste. Mix 2 cup of the barbecue sauce with the wine. Place ribs in baking pan. Completely cover ribs with sauce and wine mixture, cover pan and refrigerate overnight. The next day, light the grill, (if using charcoal, be sure to use enough coals for 2 to 2½ hours). Remove the ribs from pan and place on medium hot grill, turning frequently, for about 20 minutes. Be sure not to burn meat. Remove ribs from grill and place back in pan. Pour remaining 2 cups of barbecue sauce over ribs, cover pan with heavy foil and cook on grill over low to medium heat for 1 hour and 20 minutes. Remove pan from grill and siphon off excess sauce, grease and juice with a turkey baster (place excess in heat proof bowl). Separate grease from sauce. Place ribs back on grill and baste with degreased sauce, turning frequently, for about 30 minutes.

Mix remaining 1 cup barbecue sauce with leftover basting sauce and serve with ribs.

Submitted By FRED TOWNER On 5-26-95

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