Barbecued Spareribs
- Reviews 1
Ready In: 1 hr 50 mins
Serves: 8
Ingredients
- 2 (3 lb) pork spareribs, rinsed and patted dry
For the dry rub
- 4 teaspoons black pepper
- 2 teaspoons salt
- 4 teaspoons chili powder
For the sauce
- 1 tablespoon vegetable oil
- 1 medium onion, coarsely chopped
- 3 garlic cloves, chopped
- 2 teaspoons ground ginger
- 1 cup ketchup
- 1 cup water
- 1⁄2 cup cider vinegar
- 1⁄2 lemon, juice of
- 1⁄2 lemon, zest of, grated
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
Directions
- In a small bowl, mix the dry rub ingredients.
- Sprinkle 1 slab of ribs with a quarter of the rub, working it in with your fingers.
- Turn the slab over and repeat.
- Work remaining rub into second slab of ribs.
- Cover and refrigerate at least 1 hour or overnight.
- Preheat oven to 375 degrees Fahrenheit.
- Place the ribs, fat side up, on a rack in a large, shallow roasting pan.
- Cover the pan with foil.
- Cook for 1 hour; turn ribs over with tongs; cook for an additional 30 to 40 minutes, or until the meat between the ribs is tender when cut with a sharp knife.
- Making the sauce:
- To make the sauce, heat the oil in a saucepan over medium heat.
- Add the onion, garlic and ginger.
- Cook, stirring occasionally, for 5 minutes.
- Stir in remaining ingredients.
- Simmer, partially covered, for 25 minutes longer.
- Brush the cooked ribs liberally with the sauce.
- Return to the oven and cook uncovered, for 10 minutes or until glazed and browned, turning ribs once with tongs.
- Cut with sharp knife and enjoy.
- Extra sauce can be used as a condiment for your cooked ribs.
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