My family recipe. As I think I mentioned in Uncle Chubby's Barbecue Sauce, this recipe comes from Georgia but the vinegary, tangy, mouth-watering result is more akin to that found in the Carolinas.

Allow one pound of spareribs per person, cutting them into pieces of about four ribs each. My advice is to then place them in a plastic bag or glass dish and marinate them in Uncle Chubby's Barbecue Sauce beforehand--at least a half hour, at most probably twelve hours. Drain a few minutes before cooking.

Place on a grill over medium heat and cook for about 45 minutes. While cooking, turn and baste them with a brush every ten minutes with more of Chub's sauce.

Best served with corn on the cob, cole slaw, and ranch beans. The proper (that is to say, the Southern) way to do it also includes slices of white bread to cleanse the palate. Mmmmmm good.

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