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

READY IN: 4hrs 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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