MIX picante sauce, Worcestershire, vinegar, molasses, coffee beans, cocoa and garlic. Pour half of marinade in large shallow nonmetallic dish. Add spareribs and turn to coat. Cover and refrigerate 12 hours. Cover and refrigerate remaining marinade.
REMOVE spareribs from marinade and place on lightly oiled grill rack over medium-hot coals set up for indirect cooking. Grill for 3 to 4 hours or until very tender and evenly browned, turning and basting with marinade.
HEAT reserved marinade for sauce. Cut spareribs into serving portions. Serve with sauce and garnish with onions.
This recipe has been added to the following public cookbooks:
Greg's BBQ,
Grilled Pork
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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