BBQ Spare Ribs

2014-06-08
  • Yield : 1 rack
  • Servings : 1 or 2
  • Prep Time : 5m
  • Cook Time : 2:12 h
  • Ready In : 2:20 h

Spare ribs may be fattier than baby back ribs but you get a lot more. This recipe works with all ribs so go ahead and pick your favorite. If you make beef ribs you might have to braise it longer

Ingredients

  • 1 rack pork spareribs
  • 2 Tablespoons BBQ rub
  • 4 cloves garlic, minced
  • 2 bottles Honey Brown lager
  • 2 cloves garlic, minced
  • 1 cup smoky BBQ sauce
  • ½ cup ketchup
  • ¼ cup brown sugar
  • ¼ cup Jack Daniel’s Sour marsh whiskey
  • 2 Tablespoons maple syrup
  • 2 Tablespoons water
  • ½ teaspoon ground cumin
  • ½ teaspoon cayenne pepper
  • salt and freshly ground black pepper to taste

Directions

Step 1

Preheat oven to 250F.

Step 2

Using a sharp knife, score the membranes on the backside of the ribs in a diamond pattern. Rub with BBQ spice, pressing seasoning into the meat. Place ribs in a large roasting pan and add garlic and beer. Cover tightly with lid or foil.

Step 3

Braise ribs in oven until meat is tender, 2 hours. Check for tenderness with a fork. If its still not tender enough, continue cooking and check every 15 minutes until done. Let cool slightly.

Step 4

Meanwhile, prepare sauce. In a large saucepan, whisk together garlic, BBQ sauce, ketchup, brown sugar, Jack Daniel’s, maple syrup, and water. Bring to a boil, reduce heat to low, and simmer for 15 minutes, stirring occasionally. Season with cumin, cayenne black pepper, salt, and pepper. Remove from heat and keep warm.

Step 5

Preheat grill to medium-high. Grill ribs, basting liberally with sauce, until slightly charred, 6 to 8 minutes per side. Cut between every third rib and toss with remaining sauce.

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