BBQ Spareribs

Last night's dinner.

Spareribs

I began this about 3:30. Use your favorite dry rub, and rather than really coat it, use a pretty light brushing, both sides. Then wrap securely in foil, place in a baking pan with a mesh so that it's off the bottom of the pan, and get it in the oven at 250 for three hours. I've done 200 for four hours and the results are similar.

When done, let it rest for 10 minutes or so, unwrap, move the accumulated juices (fat) to a saucepan, and begin reducing. I add in some chili powder, paprika, cayenne and sometimes some cumin, mustard, or various other spices. You can also do jalapeno, onion, garlic, and strain it or don't. I've also used a good quality bottled BBQ sauce, added to the drippings in a proportion of about 2/3 dripping to 1/3 sauce. You could also make your own low-sugar sauce.

As the sauce was reducing on low, I fired up the grill on high and did each side about three minutes or so. Plater it and dump the sauce on, or serve the sauce on the side. This came out fall apart tender.


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5 Comments

  1. Steve on June 2, 2009 at 11:21

    I've also used a good quality bottled BBQ sauce…

    All the BBQ sauces I see in the store have loads of sugar or HFCS. So for me, BBQ is a cheat.

  2. Tin Tin on June 2, 2009 at 15:59

    Looks fantastic! I'd break a fast for those ribs any day!

  3. Richard Nikoley on June 2, 2009 at 12:15

    I get one from a local restaurant that males their own and though I forget details, it was low enough I'm sugar as to be about like a serving of fruit.

  4. Skyler Tanner on June 3, 2009 at 10:22

    Yum. Great recipe and the pan drippings are always a nice touch.

  5. John Campbell on June 3, 2009 at 14:20

    Ribbbbbbbbssssssss he says in his best Homer Simpson voice.

    To paraphrase Homer – "Richard and meat – is there nothing they can't do?"

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