ALL-WEATHER GRILLING By Christy Rost   In all kinds of weather, you can often find me outdoors grilling something delectable for dinner. We have our gas grill positioned near the kitchen door, and it “calls” to me fairly often. So, whether it’s cold or hot outside, raining or sunny, the weather is always perfect for grilling. In honor of Jim White’s Restaurant Show annual “Brown Food Bowl”, which officially kicks off next Sunday, January 26, I have created a savory recipe for Barbecued Spareribs. These spareribs cook very slowly on the grill over low heat, so they are tender and juicy, with a tasty, sweet and smoky sauce. A 5 to 6-pound rack of ribs cooks for about an hour and a half when cooked slowly. Allow extra time to preheat a gas grill, or light charcoal briquettes. If cooking over charcoal, use the indirect heat method, placing coals to one side of the grill. Once the coals have turned gray with ash, position the ribs on the opposite side. Check them frequently, and adjust the ribs as needed if the fire is too hot. For a Super Bowl buffet, it’s hard to beat a platter full of tasty, lick-your-fingers ribs, with a sweet, spicy, smoky sauce everyone will love. No matter which football team takes home the trophy this year, this recipe for ribs is a real winner. Barbecued Spareribs 1 5 to 6-pound rack pork spareribs 2 tablespoons vegetable oil 1 cup diced onion 3 large cloves minced garlic 1 cup ketchup 1/3 cup chili sauce 2 tablespoons brown sugar ¼ teaspoon freshly ground black pepper 1 tablespoon balsamic vinegar 1 tablespoon freshly-squeezed lemon juice 1 teaspoon Worcestershire ¾ teaspoon Liquid Smoke Coarse salt and freshly ground black pepper Preheat a medium saucepan over low heat. Add oil, swirl to coat bottom of pan, and add onion. Sauté onion 5 minutes until soft; stir in garlic. Cook 1 additional minute. Stir in ketchup, chili sauce, brown sugar, vinegar, lemon juice, Worcestershire, and Liquid Smoke. Simmer sauce 30 minutes, stirring occasionally. Preheat grill. Season ribs with coarse salt and freshly ground pepper. When grill is hot, adjust heat to low and place ribs face down; cook 10 minutes. Turn ribs face up, baste with barbecue sauce, and cook slowly, basting often with additional sauce. Ribs will cook a total of 1 ½ to 2 hours, depending on size of rack and temperature. Recipe serves 6.  Get more of Christy Rost's recipes in her archives. Click here. Do you have any questions, comments or suggestions? Email: jwdineline@aol.com