Barbecued Pork Spareribs

from Accent on Seasoning by Irma Goodrich Mazza

3/4 pound ribs per person, cut into ribs

6 tablespoons olive oil
6 tablespoons red wine vinegar
1 teaspoon monosodium glutamate
1 heaping teaspoon brown sugar
1 teaspoon paprika
1 clove garlic minced
2 teaspoons basil
1/2 teaspoon Tabasco sauce
1 teaspoon salt

Pour the marinade over the ribs and let stand 8 hours, turning meat several times. Drain, and heat the sauce in a separate pan, but do not boil it. Lay ribs, slightly overlapping, in a heavy open pan, cook uncovered at 400 degrees for 1 1/2 hours. After the first half hour baste with the warm marinade every 15 minutes for 1 hour. Then stop basting, turn heat to 500 degrees and cook for 20 minutes. Keep pouring off the fat from time to time just before basting.

Comment: I omit the monosodium glutamate. The marinade is also good on a pork roast.

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