BBQ Spareribs
Why I Love This Recipe
I love BBQ ribs. LOVE them. I love them so much I will even order BBQ ribs in places I shouldn't because I can't resist--even though I know it will probably taste like a shoe slathered in BBQ sauce.
I didn't dare give cooking them myself a try until I found this recipe in GQ magazine (I read both GQ and Esquire) and it seemed so foolproof I had to try it. Suffice it to say they are so good that I would make them once a week if ribs weren't so darn expensive.
Ingredients You'll Need
2 racks pork spareribs
Dry rub mix:
6 T sugar
2 T salt
1 T celery salt
1 T chili powder
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
2 bottles of your favorite BBQ sauce
Directions
I love BBQ ribs. LOVE them. I love them so much I will even order BBQ ribs in places I shouldn't because I can't resist--even though I know it will probably taste like a shoe slathered in BBQ sauce.
I didn't dare give cooking them myself a try until I found this recipe in GQ magazine (I read both GQ and Esquire) and it seemed so foolproof I had to try it. Suffice it to say they are so good that I would make them once a week if ribs weren't so darn expensive.
Serves 4 to 6
2 racks pork spareribs
Dry rub mix:
6 T sugar
2 T salt
1 T celery salt
1 T chili powder
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
2 bottles of your favorite BBQ sauce
1. Preheat the oven to 325 degrees
2. Cover the ribs liberally on both sides with the dry rub (pat--don't rub.) Put both racks on a cookie tray with raised sides; it's ok if the racks overlap. Add water to the base of the tray so it reaches halfway up the sides. Cover tightly with aluminum foil and bake for at least 3 hours, until the ribs are extremely tender. You should be able to easily pull the meat from the bone.
3. Fire up your BBQ grill and place the ribs on the grill, bone side down. Baste the tops with sauce. After a few minutes, flip the ribs and baste the bone side with sauce. Continue to flip and re-baste every few minutes, until the ribs are crispy but not blackened, about 15 minutes.