Ron Scher's Ocean Ridge barbecue
- Total Time
- 6 hours 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 6pounds spareribs or poultry, to serve eight to 10 people
- 1tablespoon dried orange or tangerine rind (available in Oriental markets)
- 2tablespoons black peppercorns
- 6tablespoons salt, optional
- 6tablespoons sugar
- 1½tablespoons mild paprika
- 12bay leaves
- 3tablespoons black peppercorns
- 2tablespoons garlic powder
- 3tablespoons hot paprika
- 3tablespoons dry mustard
- Salt to taste, if desired
- 5pounds meaty beef neck or shank bones
- 1tablespoon salt, optional
- 1½tablespoons dry mustard
- 1tablespoon garlic powder
- ½bay leaf, crumbled
- 1tablespoon chili powder
- 1½tablespoons strong paprika
- 1tablespoon Frank's Louisiana Hot Sauce (see note)
- 2cups Worcestershire sauce
- 1cup cider vinegar
- 1cup corn, peanut or vegetable oil 32 cups cold water
- 32cups cold water
The Spice Rub for Spareribs
The Spice Rub for Poultry
The Liquid Mop for Spareribs or Poultry
Preparation
The Spice Rub for Spareribs
- Step 1
Combine the orange or tangerine rind and peppercorns in the container of an electric blender, coffee mill or spice mill. Blend until thoroughly pulverized.
- Step 2
Add the salt, sugar and paprika, and blend thoroughly. Rub the spareribs with this mixture about six hours before grilling. Let meat stand in a cool place until ready to grill.
The Spice Rub for Poultry
- Step 3
Break the bay leaves lengthwise down the center, and remove and discard the tough, slender stem that runs top to bottom. Crumble the bay leaves and put the pieces into the container of an electric blender, coffee mill or spice mill. Pulverize as finely as possible. Add the peppercorns and blend thoroughly.
- Step 4
Add the garlic powder, paprika, mustard and salt, if desired, and blend well. Rub the poultry with this mixture about six hours before grilling. Let meat stand in a cool place until ready to grill.
The Liquid Mop for Spareribs or Poultry
- Step 5
Put the bones in a kettle and add cold water to cover. Bring to a boil. Drain and run the bones under cold running water until chilled. Drain.
- Step 6
Return the bones to a clean kettle and add the salt, mustard, garlic powder, bay leaf, chili powder, paprika, hot sauce, Worcestershire sauce, vinegar, oil and water. Bring to a boil. Let simmer, uncovered, at least six hours, skimming the surface as necessary.
- Step 7
Strain the liquid. There should be about three and one-half quarts. If desired, the meat from the bones may be used for barbecued beef sandwiches. Discard the bones.
Private Notes
Cooking Notes
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