Barb-o-que Spareribs indoors

This recipe was shared with me many years ago by a very good cook Carol Sherman. Although it is still cold outside these mouth watering spareribs are sure to stir the enthusiasm for thinking about grilling. Hope you enjoy.
Indoor barb-o-que spareribs
2 sheets of spareribs (about 4 pounds)
1 teaspoon of chilipowder
1 tablespoon of celery seed
1/3 cup of brown sugar
1/4 cup vinegar (I use red wine vinegar)
1/4 cup worchestershire sauce
1 cup catsup or 8 oz. of tomato paste
2 cups water
1 1/2 tablespoons of liquid smoke
few drops of tobasco sauce (however hot you like it)
2 tablespoons of lemon juice (I use fresh lemons)
1 onion chopped

Preheat oven to 450 degrees.
Place ribs in a deep pan, sprinkle lemon juice on meat, salt & pepper, add chopped onion brown 30 minutes.
Mix remaining ingredients and pour over meat, reduce heat to 325 degrees bake about 2 hours or until liquid is absorbed.
Do not cover, turn occasionally.

Baked potatoes and a green salad are good compliments to the meat.

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Answer to Grilling Questions Ed. 1

When is there enough spice on a steak?

This has been the perplexing question that grillers face. Everyone's pallet is different. If you watch any of the modern cooking shows, you're encouraged to kick up the spice - usually with pepper flakes. Even large chain steakhouses make the mistake of adding too much spice. So what's backyard every man griller to do?

I rely on the 4 amigos - Sea Salt, Black Pepper, Onion Powder, and Garlic Powder. I usually rely on these spices in that order. I spice both sides of the steak. So while the steaks are on the plate side 1 is spiced. I place the spiced side to the flame and repeat the spices on the now up-facing side of the steak. This technique has proven time and time again.

Now how much spice? I use shakers to spice the meat. I shake until I have lightly spiced the entire side. For those of you who are more comfortable with measurements, each side of the steak would receive about 1/8th teaspoon of each of the four amigos (or for those of you with a size 13 ring on your 4th finger - a pinch between the forefinger and thumb).

This spicing works really well; however, the most important ingredient is the quality of the steak. Choosing a steak that has good marbling (small pieces of fat in the muscle) really makes the steak sing. One reason is that the fat helps to infuse the muscle fiber with the spices you placed on the surface. In addition, the fat rounds out the flavor in the mouth. This means that the fat helps your taste buds detect the flavor of the meat and the spices.

To achieve a similar effect, many restaurants add a dash of butter on the top of the steak before it is plated and served.

Grilling Specialties

Grilling for me doesn't happen between Memorial Day and Labor Day. Grilling for me is a 365 experience. There is nothing like the smell of charcoal and grilling steaks at 30 below to make all your neighbors jealous as they sit down for turkey or ham as their Christmas dinner. Some how a celebration like this for tels the promise of spring. What a gift! your neighbors inhale on that Christmas morning when they smell that steak pristinely in the crisp air. Similarly in the height of summer with the smoker blaring the scent of hickory or maple your neighbors will know that something delightful will emerge in a couple of hours.

Grilling 365 take seasonal cooking and creates a life style. We hope to explore that life style with you.