Jim's "Don't Spare the Spareribs" Ribs

"Pink Eyed" Jim Cortina's Note:

My favorite sticky, ooey, falling apart spareribs, also included is a recipe for my famous homemade sauce!

• Total Time: 4 hrs 45 mins
• Prep Time: 45 mins
• Cook Time: 4 hrs

Ingredients:

Servings: 6

BBQ Sauce

• 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

Spice Rub

• 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)

Directions:

1. At least the night before you make the ribs, if not earlier, combine the BBQ sauce ingredients in a saucepan.
2. Simmer over medium low heat for 1/2 an hour.
3. Chill overnight (keeps several months in the refrigerator).
4. The night before you make the ribs, combine the spice rub ingredients in a bowl, and mix together well.
5. Pat about 1/3 of the total spice rub on the top and bottom of the rib slabs.
6. Allow to sit, refrigerated, overnight.
7. The 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.
8. Let sit at room temperature for 45 minutes.
9. Take BBQ sauce out of refrigerator and allow to come to room temperature.
10. Heat oven to 200- 225 degrees Fahrenheit.
11. After the ribs sit at room temperature, put them in the oven on a large sheet tray, or indeed several large sheet trays if needed.
12. Bake 4 hours.
13. If the ribs start to look dry, baste them with a little beer.
14. About halfway through cooking time, sprinkle ribs with the rest of the spice rub.
15. about 45 minutes before ribs are done, brush with a fairly liberal amount of the BBQ sauce.
16. Once ribs are done, baste them with more sauce, if you like.
17. Let ribs sit 10 minutes before cutting into individual ribs, or 1/2 slabs, as I prefer.
18. Serve with plenty of extra sauce on the side, and plenty of napkins.

Reviews

[Chef #1251644]

Hands down, the BEST ribs I've ever made, The rub and the sauce compliment each other perfectly. I followed the recipe exactly except I used smoked paprika because that's all I had. Next time I'm going to finish them on the grill then decide which way to do it the time after that. Delicious!

[gypsygal]

Should be more stars!! Additional stars for flexibillaty. Pork Ribs: Followed instructions for rub and sauce. Baked in the oven till tender with the rub. Then grilled to heat with the sauce. "Oh so good". "Great rub" and "Super sauce". Perfect Ribs. Chicken Brests: I had rub left over and used it for the brests. Grilled them with the sauce. Juicy and delicious. Shrimp: With the left-over sauce. Sprayed the shrimp with Olive Oil, seasoned with pepper, garlic powder & onion powder. Grilled with the last of the sauce. "Oh My How Good"!! Rub and Sauce have been added to my keepers. Thank you from the "bottom of my heart". DH and I can't wait for the next family "do".

[02christini]

I ended up canning the sauce and making the rub for Christmas presents! It is nice to have a sauce that doesn't taste like the stuff you buy at the store!!!