My favorite sticky, ooey, falling apart spareribs, also included is a recipe for my famous homemade 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
- 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)
- At least the night before you make the ribs, if not earlier, combine the BBQ sauce ingredients in a saucepan.
- Simmer over medium low heat for 1/2 an hour.
- Chill overnight (keeps several months in the refrigerator).
- The night before you make the ribs, combine the spice rub ingredients in a bowl, and mix together well.
- Pat about 1/3 of the total spice rub on the top and bottom of the rib slabs.
- Allow to sit, refrigerated, overnight.
- 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.
- Let sit at room temperature for 45 minutes.
- Take BBQ sauce out of refrigerator and allow to come to room temperature.
- Heat oven to 200- 225 degrees Fahrenheit.
- 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.
- Bake 4 hours.
- If the ribs start to look dry, baste them with a little beer.
- About halfway through cooking time, sprinkle ribs with the rest of the spice rub.
- about 45 minutes before ribs are done, brush with a fairly liberal amount of the BBQ sauce.
- Once ribs are done, baste them with more sauce, if you like.
- Let ribs sit 10 minutes before cutting into individual ribs, or 1/2 slabs, as I prefer.
- Serve with plenty of extra sauce on the side, and plenty of napkins.