A sophisticated, savory sauce of balsamic vinegar, molasses, Worcestershire, coffee and cocoa provides the magic flavor for these grilled spareribs.
cost per recipe: $10.11
The price is determined by the national average.
cups Pace® Picante Sauce
tablespoons Worcestershire sauce
tablespoons balsamic vinegar
tablespoons ground coffee
tablespoons unsweetened cocoa powder
cloves garlic, minced
pounds pork sparerib
green onion, finely chopped (about 1/4 cup)
Stir the picante sauce, Worcestershire, vinegar, molasses, coffee, cocoa powder and garlic in a medium bowl. Pour half the picante sauce mixture into a 3-quart shallow, nonmetallic baking dish for marinade. Cover and refrigerate the remaining picante sauce mixture.
Add the ribs to the baking dish and turn to coat. Cover and refrigerate for 12 hours.
Set up the grill for indirect cooking. Lightly oil the grill rack. Heat the grill to medium. Grill the ribs for 3 hours or until fork-tender, turning and basting often with the marinade. Discard the remaining marinade.
Heat the remaining picante sauce mixture in a 1-quart saucepan over medium heat to a boil, stirring occasionally. Serve the sauce with the ribs and sprinkle with the onions.