BBQ SPARERIBS

 

  • Cooking Time:
  • Servings: 4 to 6
  • Preparation Time:

Ingredients

  • 2 racks pork spareribs
  • Dry rub mix:
  • 6 T sugar
  • 2 T salt
  • 1 T celery salt
  • 1 T chili powder
  • 1/2 tsp. black pepper
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 2 bottles of your favorite BBQ sauce

Directions

  • I love BBQ ribs. LOVE them. I love them so much I will even order BBQ ribs in places I shouldn't because I can't resist--even though I know it will probably taste like a shoe slathered in BBQ sauce.
  • I didn't dare give cooking them myself a try until I found this recipe in GQ magazine (I read both GQ and Esquire) and it seemed so foolproof I had to try it. Suffice it to say they are so good that I would make them once a week if ribs weren't so darn expensive.
  • Serves 4 to 6
  • 2 racks pork spareribs
  • Dry rub mix:
  • 6 T sugar
  • 2 T salt
  • 1 T celery salt
  • 1 T chili powder
  • 1/2 tsp. black pepper
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 2 bottles of your favorite BBQ sauce
  • 1. Preheat the oven to 325 degrees
  • 2. Cover the ribs liberally on both sides with the dry rub (pat--don't rub.) Put both racks on a cookie tray with raised sides; it's ok if the racks overlap. Add water to the base of the tray so it reaches halfway up the sides. Cover tightly with aluminum foil and bake for at least 3 hours, until the ribs are extremely tender. You should be able to easily pull the meat from the bone.
  • 3. Fire up your BBQ grill and place the ribs on the grill, bone side down. Baste the tops with sauce. After a few minutes, flip the ribs and baste the bone side with sauce. Continue to flip and re-baste every few minutes, until the ribs are crispy but not blackened, about 15 minutes.

Notes

I love BBQ ribs. LOVE them. I love them so much I will even order BBQ ribs in places I shouldn't because I can't resist--even though I know it will probably taste like a shoe slathered in BBQ sauce.

I didn't dare give cooking them myself a try until I found this recipe in GQ magazine (I read both GQ and Esquire) and it seemed so foolproof I had to try it. Suffice it to say they are so good that I would make them once a week if ribs weren't so darn expensive.

Categories: Barbecue  Main Dish  Oven  Pork 

Author Credit: GQ magazine

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