2 slabs pork spareribs
1 1/4 cup ketchup
1/4 cup Worcestershire sauce
1 1/2 cups cherry cola soft drink
1/4 cup vinegar
2 teaspoons paprika
2 teaspoons chili powder
1 teaspoon ground black pepper
1 medium onion, chopped
1/2 cup Jack Daniels

Prepare a medium-hot banked fire in covered kettle style grill. Cut each slab of ribs between ribs into four pieces. Place rib-side-down over indirect heat and grill for 1 1/4 hours. Meanwhile in a saucepan combine catsup, Worcestershire sauce, cherry cola, vinegar, paprika, chili powder, pepper and onion; simmer 10-15 minutes, stirring occasionally. Brush ribs generously with sauce and continue to cook, about 20-30 minutes, basting and turning often, until ribs are nicely glazed.

A marinade with complex flavors, that is composed primarily of pantry items, make these spareribs a special treat. Serve with your favorite sides such as potato salad, baked beans, cole slaw and corn on the cob.

1 2/3 cups Jack Daniels barbecue sauce
3/4 cup honey
1 cup soy sauce
1 cup chopped green onions
1 medium onion, finely chopped
3/4 cup lemon juice
2 jalapeño chiles, seeded and finely chopped
2 large cloves garlic, crushed
2 teaspoons salt
2 teaspoons ground black pepper
2 bay leaves
1 teaspoon dry mustard
1/2 teaspoon ground ginger
4 pounds pork spareribs
1 (8-ounce) bottle Russian salad dressing
3/4 cup firmly packed brown sugar
1/2 cup apricot preserves
1/4 cup white distilled vinegar
1 tablespoon hot pepper sauce
1 teaspoon chili powder

Use a blender or food processor, and blend 2/3 cup barbecue sauce, 1/4 cup honey, 1/2 cup soy sauce, green onion, onion, lemon juice, jalapeño, garlic, salt, pepper, bay leaves, dry mustard and ginger. Pour over spareribs in a pan and marinate overnight in the refrigerator, turning occasionally.
Once ribs have finished marinating preheat oven to 350°F (175°C).
Remove ribs from marinade (reserve) and wrap each portion in aluminum foil. Arrange on baking sheet and cook for 90 minutes
Meanwhile, simmer reserved marinade in a medium saucepan until thick, about 7 minutes. Stir in remaining 1 cup barbecue sauce, 1/2 cup honey, 1/2 cup soy sauce, Russian salad dressing, brown sugar, apricot preserves, vinegar, hot pepper sauce and chili powder. Heat for 5 more minutes and set aside.
Preheat grill.
Remove foil from ribs when done. Place on grill and cook for 30 minutes, basting and turning occasionally.

Today I start a new chapter in the RibCityBBQ website with the addition of the Bolg. The Blog is going to let me add a lot more content to the site with out having to update 50 pages every time i do it. I will be adding some BBQ shop reviews as we try new places and as i travel around. This will also give my visitors a place to add there favorite BBQ recipes and provide comments. So enjoy and comment