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Spareribs With Mustard, Soy And Juniper Berry Rub

Spareribs With Mustard, Soy And Juniper Berry Rub is built on Dijon Mustard, Thin Soy Sauce, Wine Vinegar, Honey, and Juniper Berries. Serves 4. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/4 cup
• 3 tbsp
• 3 tbsp
• 3 tbsp
• 2 tsp
• 1/2 tsp
• 6 clove
• 2

Method (preview)

1. 1

   Place the ribs, meaty side down, on a flat surface.

2. 2

   If it doesn't pull away in one piece, dislodge any remaining membrane, grip it with a paper towel, and pull the membrane away.

3. 3

   Then place the ribs in a rectangular dish or baking pan.

4. 4

   To make the rub, combine all the rub ingredients and stir well, Makes 1 cup.

5. 5

   Coat the ribs evenly on both sides with the rub.

6. 6

   Marinate the ribs, refrigerated, for at least 15 minutes.

7. 7

   For more flavor; marinate for up to 8 hours.

8. 8

   If using a gas barbecue, preheat it to medium (325F).

9. 9

   If using charcoal or wood, prepare a fire.

10. 10

    When the coals or wood are ash covered, push them to the outside of the grill.

11. 11

    Place a pan of water in the bottom of the grill among the coals, and cover the coals with the cooking grate.

12. 12

    Place a rib rack on the cooking grate and add the ribs.

13. 13

    Alternatively, brush the cooking grate with a flavorless cooking oil, such as safflower oil, and then lay the ribs meaty side up in the center of the grill.

14. 14

    Cover the grill.

15. 15

    Regulate the heat so it remains at a medium temperature.

16. 16

    Occasionally during cooking, baste the ribs with extra marinade.

17. 17

    Grill the ribs until the meat begins to shrink from the ends of the rib bones.

18. 18

    Occasionally during cooking, baste the ribs with extra rub, stopping 15 minutes before removing the ribs from the grill.

19. 19

    To serve, cut each side of ribs in half, into 3 sections, or into individual ribs.

20. 20

    Transfer to a heated serving platter or 4 heated dinner plates and serve at once.

21. 21

    Contributed to the FareShare Gazette by Michael; 17 January 2002. www.fareshare.net