Barbecued Spareribs

Servings:  6
Ingredients:
	1 1/4 cups tomato juice
	    2 Tbsp soy sauce
	  3/4 cup  vinegar
	    1 tsp  dry mustard
	    1 Tbsp Worcestershire sauce
            2 Tbsp finely grated onion
            1 cup  vegetable oil
          3/4 cup  sugar
            6 lbs  spareribs

Combine all ingredients except spareribs in a blender or large-lidded
jar and blend or shake until the mixture is thoroughly combined.

Place the ribs in a large shallow baking pan.  Cover them with the
sauce.  Cover with aluminum foil.  Marinate at room temperature for
several hours.

Preheat the oven to 350 degrees.  Leave the foil in place and bake for
45 minutes.  Uncover and bake another 30-40 minutes.  Serve in portions
of 2-3 ribs.



                    Coffee Glazed Campfire Spareribs

Servings:  8
Ingredients:

    Spareribs:
	  1 Tbsp salt
	  1 Tbsp coarsely ground pepper
	  1 tsp  sugar
	  1 tsp  cinnamon
	  1 tsp  ground allspice
	  3      pork sparerib racks, cut into 3-rib sections
          2 cups freshly brewed coffee
        2/3 cup  cider vinegar

    Glaze:
	  3 Tbsp ground chicory
	  6 Tbsp corn oil
	  1 lrg  onion, minced
	  2      garlic cloves, pressed
          2 Tbsp chili powder
          1 Tbsp brown sugar
	1/2 tsp  cinnamon
	1/2 tsp  ground allspice
	1/2 tsp  ground ginger
      1 1/2 cups chili sauce, bottled
	  1 cup  freshly brewed coffee
	1/3 cup  unsulfured light molasses
	  3 Tbsp Worcestershire sauce
	1/2 tsp  liquid smoke flavoring
	         salt

For the glaze:
Grind chicory to powder in processor.  Heat oil in heavy large saucepan
over medium-high heat.  Add onion.  Saute until palely golden, about 5
minutes.  Add garlic.  Saute 2 minutes more.  Add 1/3 of the chicory
(reserve the remainder for ribs), chili powder, sugar, cinnamon,
allspice and ginger.  Cook 3 minutes to blend flavors, stirring
occasionally.  Add chili sauce, coffee, molasses, Worcestershire and
liquid smoke.  Cook mixture over medium-low heat until thick and glossy,
stirring occasionally, about 30 minutes.  Season with salt.

Glaze can be prepared one day ahead.  Cover tightly and refrigerate.
Before using, stir over low heat until heated through.

For ribs:
Combine first 5 ingredients in small bowl.  Mix in chicory reserved from
glaze.  Sprinkle mixture over both sides of ribs.  Cover and let stand
45 minutes at room temperature.  Prepare barbecue grill (medium-high
heat).  Combine coffee and vinegar in small bowl.  Place ribs on grill
and sear 5 minutes per side.  Brush with some of the coffee-vinegar
mixture.  Cover with grill lid or heavy-duty foil.  Cook until meat is
almost tender, brushing occasionally, with coffee-vinegar mixture and
turning occasionally, about 25 minutes.  Brush some of glaze over ribs.
Grill until meat is tender, about 5 minutes more.  Arrange on platter.
Serve with remaining glaze.