Spareribs

• 1 quart white vinegar
• 2 tablespoons crushed red pepper
• 2 tablespoons freshly ground black pepper
• 2 tablespoons salt
• 2 garlic cloves, chopped
• 1 slab, 2 1/2 to 3 pounds, pork spareribs
• 3/4 cup barbecue sauce
• 2 tablespoons marmalade or other fruit preserves
• 1 tablespoon bourbon

1. To prepare the pig sauce, combine all ingredients in a medium-size bowl.
2. Marinate ribs for 2 hours in a shallow glass, ceramic or stainless-steel pan.
3. Remove ribs from sauce and let drain.
4. To prepare the bourbon sauce, mix together the barbecue sauce, marmalade and bourbon in a small bowl.
5. Prepare grill (or ideally a smoker, at 170 degrees).
6. Place spareribs on the rack.
7. Cover and cook 3 to 3 1/2 hours, until tender.
8. Smother with bluegrass bourbon sauce and serve.

white vinegar, red pepper, freshly ground black pepper, salt, garlic, pork spareribs, barbecue sauce, marmalade, bourbon

Taken from cooking.nytimes.com/recipes/4712 (may not work)