Uncle Sal's Famous Ribs
Why I Love This Recipe
These ribs are kind of a hybrid bbq california style - as they are not truly cooked long enough to be considered "real" bbq. They are SO tasty though - I think they are really good. Someday I'll get a smoker and cook them the proper way so I can do a taste comparison!
Ingredients You'll Need
4 racks pork spare ribs
6 c Apple juice, plus additional in spray bottle
4 meyer lemons - juiced
3 c bbq sauce (I like Sweet Baby Ray's)
1 c hickory chips
1 cup apple cider vinegar
1/2 c packed brown sugar
1/2 c sweet paprika
6 T ground grains of paradise
6 T coarse salt
4 t garlic powder
4 t onion powder
4 t celery seeds
1 t cayenne pepper
Trim membrane from ribs
Place ribs in ziplock bags - as many bags as necessary. Add apple juice and lemon juice evenly to bags.
Squeeze out as much air as possible and seal bags, then place bags in roasting pan. I have never had any leakage, but better safe than sorry!
Refrigerate for 4-6 hours or overnight
Mix all dry rub ingredients together, I like to whisk them to make sure they are really blended well
Remove ribs from marinade and pat dry
Sprinkle rub all over ribs very generously
Prepare hot grill for bbqing and prepare hickory chips by soaking them in apple cider vinegar and placing over hot coals
Place ribs on grill in center of rack.
Cook ribs slowly, 2-3 hours, covered. Every 30 minutes, spray with apple cider
Cover with BBQ sauce 20 minutes before you take them off the grill