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  • BBQ SPARERIBS

    1 vote
    BBQ SPARERIBS
    Prep time:
    Cook time:
    Servings: 8 servings
    by Kim Wallace
    17 recipes
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    This is also one of my favorite sticky, ooey, gooey falling right off the bone sparerib recipes. I love to cook these nice and slow.

    Ingredients

    • BBQ Sauce
    • 1C. Ketchup
    • 1C. Tomato Juice
    • 1/2C. Brown Sugar
    • 1t. Worcestershire sauce
    • 1 Lime, Zest
    • 1 Lime, Juice
    • 1/4C. Cider Vinegar
    • 1t. Crushed Red Pepper Flakes
    • 1t. Cayenne
    • Salt and Pepper - Dash
    • 1 Small Onion, Diced Fine
    • 1 Clove Garlic, Minced
    • Spice Rub
    • 1C. Brown Sugar
    • 1/2C. Paprika
    • 2 1/2T. Pepper
    • 2 1/2T. Kosher Salt
    • 1 1/2T. Chili Powder
    • 1 1/2T. Garlic Powder
    • 1 1/2T. Onion Powder
    • 1 to 2t. Cayenne Pepper (Depends on your Taste)
    • 3 Pork Spare Rib Racks (Approx. 3 pounds or less each)
    • 1 Can Lager Beer

    Directions

    1. 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).
    2. 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.
    3. Allow to sit, refrigerated, overnight.
    4. 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.
    5. Take BBQ sauce out of refrigerator sit and allow to reach room temperature.
    6. Heat oven to 200- 225 degrees. After the ribs sit at room temperature, put them in the oven on a large baking sheet. Bake 4 hours. If the ribs start to look dry, baste them with a little beer.
    7. About halfway through cooking time, sprinkle ribs with the rest of the spice rub. I like to start halfway thru the baking process with turning and basting the ribs every half hour - brush with a fairly liberal amount of the BBQ sauce and continue slowly baking until ribs are nicely coated and the sauce is baked on. I also like to make extra sauce to serve on the side for dipping

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