I have used this recipe for both the sauce and the rub many times now. Initially I followed the ingredients exactly and found the flavors work very well together. Preparation is straightforward and easy. I did get some negative comments on the lime in the sauce and have since left that out. I now tweak both the rub and the sauce to match my tastes IE Chipotle in place of Cayenne in both, I grate the onion used in the sauce to release the juices etc.
Based on reviews I only applied the rub once the night before and agree that that is a sufficient amount to do the job well. Also note, Don't forget to prep the racks of ribs by removing the membrane on the bone side prior to applying the rub. If you forget to get the rub on the night before it is not a show stopper but Do try to give it at least an hour for the salt in the rub to do it's osmosis thing.
This cooking method works just fine but remember, as with any long slow cooking method, the times are just a guideline. A good indicator for ribs is when 1/4 of an inch of the bone ends are exposed they should be pretty much done and ready for finishing. In my opinion and based on experience, if they are "falling off the bone" they are overcooked, if the bone ends are not exposed by at least a quarter inch they are undercooked. I prefer to finish my ribs on the grill but they finish just fine in the oven.
Also keep in mind this recipe calls for Spare Ribs. Baby Backs and "Southern Style" ribs will require different cooking times. For baby backs I get great results with this rub and sauce using the cooking method and time guideline in Foolproof Baby Back Ribs.
I have used both the sauce and the rub on chicken and beef with good results. I also use the rub when making pulled pork in my crock pot.
Bottom line is, You can't go wrong with this recipe as is and it is easily tweakable to suite your own tastes. I always have an ample supply of the rub on hand in my pantry, and when I make the sauce it is always a double or triple batch. Two tips, Line the baking sheets with foil or parchment (unless you enjoy scrubbing) and I use racks to keep the ribs off the bottom of the pans.
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!
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".
I haven't made the ribs yet; they're marinating in the rub overnight. I DID, however, make the sauce ahead of time, as suggested bythe recipe. I love this sauce so much I don't even want to share it with my friends! After reading the reviews, I made a triple batch and it's a good thing i did or else my guests wouldn't get any! I would drink this stuff straight! It IS a bit on the spicy side, though. Perfect for me, but may want to tone it down for others. Will post more again after I actually have the ribs cooked, but wanted to say that this sauce is TO DIE FOR!! Thanks, Jim :)
I cooked these on the grill, and be warned, if you do that you'd better be careful. Because of the high sugar content of the rub, they have a tendency to scorch. Medium-low indirect heat, plenty of time, careful watching and turning every 15 minutes is the key, and they're done when they're done.
Absolutely the best ribs recipe I've found so far! I couldn't wait to get my teeth in them, so I reduced the cooking time into 3 hrs yet increaseing the heat to - note the European system - 180 Celsius. The result was PERFECT! The BBQ sauce was soooo oooh and aaah, so I made an additional jar of half a litre, so I'll always have it ready to baste all kinds of meat dishes with. Thanks a lot, Jim!!!
Best rib recipe i've made yet. Great rub. And slow cooking made it so tender. Definitely a keeper.
I have been using this recipe for barbecue sauce since 2005! The recipe is always in my cupboard ready to go! I have added items and left some items out over the years...it is always delicious and everyone loves it and asks for it! Thank you!
I messed up I added the beer to the dry rub. It was listed as one of the ingredients for the dry rub. Dindt realize it was to baste the ribs. Hope it comes out ok. Will know tomorrow.