Bbq pork spare ribs

PreviousNext

Main Dish

7 servings

Very Easy

1 h 10 m

Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe

Ingredients

• 6 libras of Pork spare ribs (2 slabs)
• 3 tablespoons of brown sugar
• 1/2 teaspoons of salt
• 1 1/2 teaspoons celery salt
• 1 teaspoons of pepper
• 1 teaspoons of paprika
• 1 teaspoon of cumin
• 1 teaspoon of chili powder
• 2 teaspoons of onion powder
• 1/2 cup of Barbecue Sauce (recipe follows), plus more for serving

Roasted Chile Barbecue Sauce:

• 2 anaheim chilis
• 2 jalapeños
• 1 1/2 cups of tomato puree
• 1 cup of ketchup
• 3 cloves of garlic
• 1 tablepsoon of Worcestershire sauce
• 1/3 cup of white wine vinegar
• 1 heaping tbsp of tomato paste
• 1/2 cup of molasses
• 1/4 teaspoon of salt

You may like

How to cook a roast pork in the oven?

Preparation

• In a small bowl mix together the sugar and all the seasonings. Rub the ribs with the spice mixture on both sides.
• Wrap them in plastic wrap and refrigerate for at least an hour, preferably longer, up to overnight.
• Position the oven racks in the upper and lower thirds of the oven and pre-heat the oven to 300 degrees.
• Line two baking sheets with tin foil and place a slab of ribs on each sheet, bonier side down. Put sheets in the oven and cook for 1 hour, then flip the baking sheets (upper to lower, lower to upper), bake an additional hour.
• Flip the ribs again, and brush each rack with barbecue sauce. Cook an additional 30 minutes.
• Ribs will be tender and very easy to cut into individual ribs. Serve with additional sauce on the side, and keep second (and third) helpings of ribs in the oven while you are eating.
• Roasted Chile Barbecue Sauce:
  Pre-heat the broiler. Wash the peppers and pat dry. Place on a foil lined baking sheet and drizzle with olive oil. Broil until skins are charred and peppers are fragrant, about 4 minutes each side. Let peppers cool down. In a small pot over bring tomato puree and ketchup to a boil, then reduce heat to low. Meanwhile, peel the charred skin off the peppers and slice off tops (discard seeds if desired). Put peppers and garlic in a food processor or blender and pulse until the mixture is pureed. Add to the tomato mixture. Add in remaining ingredients and bring to a boil again. Cover and reduce heat to low. Allow to simmer covered for 2 hours or longer.

Questions

Photos of members who cooked this recipe