Ingredients: 3 lb
pork baby back ribs or spare
ribs (sawn in half crosswise and trimmed of fat). 3
cloves garlic, minced or pressed 1/2
teaspoon paprika 1/2
teaspoon Vegeta
dry soup base 1/4
teaspoon ground
black pepper 3
tablespoons white wine 3
tablespoons cold water 4
tablespoons vegetable oil 2
tablespoons barbecue
sauce 1
tablespoon hot
pepper sauce
Preparation:
Lightly season ribs with salt and
left aside for about 15
minutes.
In a small bowl mix all
ingredients for marinade.
Brush mixture over ribs, place in
pot or container with lid,
cover and refrigerate for at least 2 hours (or until next day).
Preheat barbecue (set medium
heat).
Remove ribs from pan and drain
reserving marinade.
Arrange ribs, meat side up, in
center of cooking grate. Place
lid on grill and cook until ribs are well browned and meat near bone is
no longer pink (about 40 to 45 minutes).
About 15 to 20 minutes before
ribs are done, turn ribs and
begin brushing occasionally with reserved marinade.
Cut ribs between
bones into serving size portions. Serve
with salads and fresh French or Italian bread slices.
