BARBEQUE PORK SPARE RIBS
Provided by Food Network
Yield 8 servings
Number Of Ingredients 25
Steps:
- Barbeque Sauce: Heat butter and olive oil in a large pan over medium heat. The butter should begin to bubble and foam as it heats. Once the foam subsides, add onions and saute over medium heat for five minutes, until just soft. Add garlic and saute for one minute. Add tomato puree, brown sugar, Worcestershire sauce, white wine vinegar, chili powder and paprika and bring to a simmer.
- Cook uncovered until thickened, about one and a half hours. Remove from heat, let cool and separate one cup of sauce to be used to baste and three cups to be served as sauce on the side. Refrigerate until ready to use.This sauce will be used to baste the ribs during the final 10 minutes of cooking time on the barbecue.
- Dry Rub: Combine all ingredients and set aside. Placed in an airtight container, this rub will keep for about three months.
- Pork Ribs: pare the grill: Place a drip pan filled with water in the barbecue - the ribs will cook above it. If using a gas grill, place the pan to one side and only light half of the burners. If using charcoal, get the coals hot and spread them out from the middle, creating a well for the drip pan to sit in. Rub pork spareribs with dry rub mixture. Note: It is not necessary to apply the dry rub hours beforehand; applying just before cooking yields the same results.
- Check grill to see if it's reached the proper temperature, 200 degrees F. Place ribs on grill over drip pan, close barbecue lid and cook for about 1 1/2-2 hours at 200 degrees F. Turn ribs every 20-30 minutes, adding coals or adjusting gas to maintain a steady 200 degrees F. Some fluctuation is okay (and unavoidable if using charcoal), but the goal is to stay between 190 degrees F-220 degrees F.
- Begin basting ribs with sauce in the final 10 minutes of grill time (after about 1 1/2 hours). Any earlier and the sauce will simply dry out. Once the ribs are cooked, wrap them tightly in aluminum foil and place inside paper bags. Set aside for 30 minutes to allow them to steam and tenderize the meat further without overcooking. Remove and serve with remaining sauce on the side.
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Kendra Anah
[email protected]I've made these ribs several times now, and they are always a hit. The sauce is amazing, and the ribs are so easy to make.
Sherprinia Bonner
[email protected]These ribs were amazing! The meat was so tender and the sauce was delicious. I will definitely be making these again.
Given Banda
[email protected]I made these ribs for my family and they loved them. The sauce was the perfect balance of sweet and savory.
Jakhia Frazier
[email protected]These ribs were so easy to make and they turned out so well. The sauce was delicious and the meat was fall-off-the-bone tender.
Jesse Loya
[email protected]I've tried many different rib recipes, but this one is by far the best. The ribs were so tender and flavorful.
Bezabih Bogale
[email protected]These ribs were amazing! The sauce was perfect and the meat was so tender. I will definitely be making these again.
Azaaz Ahmed
[email protected]I made these ribs for a party and they were a huge hit. Everyone loved them!
Nathan Traumiller
[email protected]These ribs were so good! The meat was fall-off-the-bone tender and the sauce was delicious. I will definitely be making these again.
Romeo Shahidu
[email protected]I've made these ribs several times now, and they are always a hit. The sauce is amazing, and the ribs are so easy to make.
Taufiq Hidayat
[email protected]These ribs were fall-off-the-bone delicious! The sauce was the perfect balance of sweet and savory, and the meat was so tender. I will definitely be making these again.