Thursday, August 26, 2010

Spare Ribs - Great Summer Food!

I love spare ribs! This is a great recipe with amazing seasoning.You can BBQ then, oven cook, boil, grill - whatever you prefer!
Four 3-pound slabs pork spare ribs 
For the seasoning
3/4cups paprika
2/3cup sugar
1 1/2 tablespoons onion powder
For the BBQ Sauce
2 cups ketchup
1 cup water
1⁄4 cup brown sugar
1⁄4 cup  sugar
1 1⁄2 teaspoons freshly ground black pepper
1 1⁄2 teaspoons onion powder
1 1⁄2 teaspoons dry mustard powder
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
1⁄2 cup apple-cider vinegar
2 tablespoons light corn syrup
1 tablespoon seasoning (see above)

Make the seasoning: 
Stir the  ingredients all together  in a small bowl. Stored in an airtight container in a cool, dry place, this seasoning will last up to 6 months.

Make the BBQ sauce
Combine all of the ingredients in a large pot or slow cooker. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to very low and simmer, uncovered, for at least 2 hours, stirring occasionally. Remove from the heat, cool, and use as needed. Stored in a tightly sealed container, this sauce will keep in the fridge for up to 2 months.

Make the ribs:

Rinse the rib slabs in cold water and pat dry with paper towels. Put the slabs on a  chopping board. Using your fingers, pull off the thick white membrane. Use a small knife to trim off the excess fat and meat. Using a sharp knife, trim off the brisket bone (or rib tip). Season both sides of the slab with salt and some of the seasoning, and refrigerate for at least 1 hour, or up to a day in advance.

When you’re ready to cook the ribs, preheat the grill to 250 F, or light the BBQ! 
Place the slab of ribs on the grill away from (not directly over) the flame (using indirect heat). 
Cook the slab curl-side up for approximately 2 1/2 hours.
Flip the slab over to finish the cooking, about 1 more hour, or until you get the full "bend" in the slab.
For dry ribs, pull the ribs off the grill, and sprinkle more  seasoning over the entire slab. 
Cut between the bones and serve. For wet ribs, pull the ribs off the grill, and pour Neely's Barbecue Sauce over the slab. Slice between the bones into individual portions, and serve.
You can also cook them in the oven
I sometimes boil the ribs in beer for a while and then BBQ them....they turn out just fine and reduce the BBQ or grilling time by quite a bit!

1 comment:

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All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.