Spare ribs - great summer food
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Ingredients
4
For the seasoning:
For the BBQ Sauce:
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Preparation
Preparation15 min
Cook time30 min
- 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.
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