1/6 Photos of Jim's "Don't Spare the Spareribs" Ribs
4 hrs 45 mins
"Pink Eyed" Jim Cortina's Note:
My favorite sticky, ooey, falling apart spareribs, also included is a recipe for my famous homemade sauce!
My Private Note
Units: US | Metric
- 1 cup ketchup
- 1 cup tomato juice
- 1/2 cup brown sugar
- 1/2 teaspoon liquid smoke
- 1 teaspoon Worcestershire sauce
- 1 lime, zest of
- 1 lime, juice of
- 1/4 cup cider vinegar
- 1 dash crushed red pepper flakes
- 1 dash cayenne
- salt and pepper
- 1/4 cup minced onion
- 1 clove garlic, minced
- 1 cup brown sugar
- 1/2 cup paprika
- 2 1/2 tablespoons ground black pepper
- 2 1/2 tablespoons salt (I prefer kosher)
- 1 1/2 tablespoons chili powder
- 1 1/2 tablespoons garlic powder
- 1 1/2 tablespoons onion powder
- 1 -2 teaspoon cayenne
- 3 pork spare rib racks (3 pounds or less each)
- 1 can lager beer (optional)
- 1At least the night before you make the ribs, if not earlier, combine the BBQ sauce ingredients in a saucepan.
- 2Simmer over medium low heat for 1/2 an hour.
- 3Chill overnight (keeps several months in the refrigerator).
- 4The night before you make the ribs, combine the spice rub ingredients in a bowl, and mix together well.
- 5Pat about 1/3 of the total spice rub on the top and bottom of the rib slabs.
- 6Allow to sit, refrigerated, overnight.
- 7The next day, about 5 hours before dinner, take the ribs out of the fridge, sprinkle top and bottom with about half of the remaining spice rub.
- 8Let sit at room temperature for 45 minutes.
- 9Take BBQ sauce out of refrigerator and allow to come to room temperature.
- 10Heat oven to 200- 225 degrees Fahrenheit.
- 11After the ribs sit at room temperature, put them in the oven on a large sheet tray, or indeed several large sheet trays if needed.
- 12Bake 4 hours.
- 13If the ribs start to look dry, baste them with a little beer.
- 14About halfway through cooking time, sprinkle ribs with the rest of the spice rub.
- 15about 45 minutes before ribs are done, brush with a fairly liberal amount of the BBQ sauce.
- 16Once ribs are done, baste them with more sauce, if you like.
- 17Let ribs sit 10 minutes before cutting into individual ribs, or 1/2 slabs, as I prefer.
- 18Serve with plenty of extra sauce on the side, and plenty of napkins.
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Nutritional Facts for Jim's "Don't Spare the Spareribs" Ribs
Serving Size: 1 (185 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 316.1
- Calories from Fat 16
- Total Fat 1.8 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 3529.4 mg
- Total Carbohydrate 78.4 g
- Dietary Fiber 5.5 g
- Sugars 65.7 g
- Protein 3.6 g
The following items or measurements are not included:
limes, zest of
pork spare rib racks