2 cloves garlic, minced
1/2 cup tomato ketchup
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 teaspoon Tabasco sauce
1 tablespoon prepared horseradish
1 tablespoon prepared mustard
1 tablespoon paprika
juice of 1 grapefruit, about 1/2 to 2/3 cup
1 teaspoon ground ginger
4 to 5 pounds beef spareribs, trimmed of fat
2 tablespoons honey
1 tablespoon brown sugar
Mix together all ingredients except for the ribs, honey and brown sugar. Place the ribs in the marinade for at least 2 hours or overnight. Remove the ribs from the marinade, scraping off as much marinade as possible. Grill the ribs on low heat about 30 minutes, turning frequently. Meanwhile, place the marinade in a saucepan with the honey and sugar. Heat to boiling and cook on a low boil for 3 minutes. Turn of the heat and set aside until the ribs are done. When the ribs are just about cooked through, baste them all over with plenty of the sauce. Cook another 15 minutes, turning and basting often, until they reach a deep, rich color. Serve the ribs with extra sauce.
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