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Sweet and Spicy Spareribs

By Charlotte on June 18, 2014 6:35 AM

By Jackie Collins, author of The Lucky Santangelo Cookbook

I'm crazy about spareribs. Nothing like a down-and-dirty barbecue to have fun.

This recipe also works well with baby back ribs, which take less time to cook through-- about a half hour. The internal temperature of the cooked ribs should be the same--165° to 175°F.

This barbecue recipe works well with spareribs or baby back ribs. (Photo: Amy Beadle Roth)

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Sweet and Spicy Spareribs

Makes 4 to 6 servings

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Photo: Amy Beadle Roth

• 2 cups dry sherry
• 2 pounds brown sugar
• 3/4 cup apple cider vinegar
• 2 tablespoons balsamic vinegar
• 2 tablespoons molasses
• 2 cups soy sauce
• 3/4 cup ketchup
• 1 tablespoon ground ginger
• 6 garlic cloves, minced or pressed
• 1 tablespoon Tabasco sauce or more as needed
• 1 lemon
• 4 racks spareribs (about 10 pounds)

In a large saucepan, combine the sherry, brown sugar, apple cider vinegar, balsamic, molasses, soy sauce, ketchup, ginger, garlic and Tabasco to taste. Whisk together thoroughly, then squeeze the lemon, throw away the seeds, and toss the juice and the lemon into the marinade. Bring the mixture to a boil, stirring often, then remove it from the heat and let cool.

Slather the ribs with the sauce, transfer to a large sealable plastic bag, and marinate in the refrigerator for 24 hours.

Preheat the broiler. Drain the ribs and reserve the marinade. Broil the ribs until golden brown, about 3 minutes per side. Meanwhile, bring the marinade to a boil and simmer for 10 to 15 minutes, to thicken into a glaze.

Preheat the oven to 425°F. Place the ribs on a rack (or two) and place in a roasting pan (or two). Brush on some of the glaze, and roast the ribs for 45 minutes. Turn them, brush on more of the glaze, and roast the ribs for 30 minutes per pound. The ribs are done when the internal temperature registers 165° to 175°F.

Let the ribs rest for 10 minutes, then separate them with a carving knife, brush them with additional glaze and serve.

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About the Author

With over 500 million copies of her books sold in more than 40 countries, and with 30 New York Times bestsellers to her credit, Jackie Collins is one of the world's top-selling novelists. She is known for giving readers an unrivalled insider's knowledge of Hollywood and the glamorous lives and loves of the rich, famous and infamous.

Jackie Collins, author of the Lucky Santangelo novels and The Lucky Santangelo Cookbook (Photo: Greg Gorman)

Recipe Excerpted from

The Lucky Santangelo Cookbook*

Author: Jackie Collins

Other Works: Chances, Lady Boss and six other Lucky Santangelo novels plus Hollywood Wives, Poor Little Bitch Girl and many more

Publisher: St. Martin's Press

Penned: April 8, 2014

What's Inside: More than 100 recipes inspired by Jackie Collins' most popular character, Lucky Santangelo. Fun whether you're planning a family feast or a romantic meal for two, this clever collection includes Jackie's favorite ideas for everything from seductive cocktails (ever try a Venus Bellini?) to juicy entrees (Lucky's Luscious Meatballs, ahhhh) and decadent desserts (like Cream Fraiche with Chocolate Mousse). Sure to bring some sizzle to your kitchen, it's peppered with gorgeous full-color photos, entertaining tips and delightful Lucky Santangelo scenes written especially for this book.

Time Out: 162 pages

Available: $27.99 hardcover at Amazon and other retailers

*Recipe reprinted with publisher permission.

You'll also enjoy:

• The Best Grilled Chicken
• Patsy's Ranch-Style Pinto Beans with Sausage and Rotel Tomatoes
• Perfect Prime Rib
• Red Hot Buffalo Chicken Breasts
• Sensational, Slow-Roasted Pulled-Pork Sandwiches

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