Best 6 Jims Dont Spare The Spareribs Ribs Recipes

JIM'S SECRET FAMILY RECIPE RIBS

Steps:

• Brush ribs with soy sauce. Combine oregano, onion powder and garlic powder; rub over both sides of ribs. Transfer to a large shallow roasting pan; refrigerate, covered, overnight., Preheat oven to 225°. Add lemon-lime soda and, if desired, juice to roasting pan (do not pour over ribs). Bake, covered, until tender, about 3 hours., Meanwhile, make barbecue sauce by dissolving sugar in hot water; combine with remaining ingredients, thinning with additional lemon-lime soda or juice if necessary. Reserve 1 cup for serving., Remove ribs from oven; discard juices. Brush both sides with barbecue sauce. Grill ribs, covered, on a greased grill rack over low direct heat, turning and brushing occasionally with remaining sauce, until heated through, about 10 minutes. Cut into serving-size pieces; serve with reserved sauce.

SPARERIBS

Steps:

• There are 2 Options now.
• Combine all ingredients and place in a covered pan in a 275F oven for 4 hours OR.
• Place rib meat in a pressure cooker with 1 cup of water.
• Once at full pressure, cook for 15 minutes.
• Drain water and add sauce ingredients.
• Leave on high and simmer for 15-20 minutes.

JIM'S "DON'T SPARE THE SPARERIBS" RIBS

Steps:

• At least the night before you make the ribs, if not earlier, combine the BBQ sauce ingredients in a saucepan.
• Simmer over medium low heat for 1/2 an hour.
• Chill overnight (keeps several months in the refrigerator).
• The night before you make the ribs, combine the spice rub ingredients in a bowl, and mix together well.
• Pat about 1/3 of the total spice rub on the top and bottom of the rib slabs.
• Allow to sit, refrigerated, overnight.
• The next day, about 5 hours before dinner, take the ribs out of the fridge, sprinkle top and bottom with about half of the remaining spice rub.
• Let sit at room temperature for 45 minutes.
• Take BBQ sauce out of refrigerator and allow to come to room temperature.
• Heat oven to 200- 225 degrees Fahrenheit.
• After the ribs sit at room temperature, put them in the oven on a large sheet tray, or indeed several large sheet trays if needed.
• Bake 4 hours.
• If the ribs start to look dry, baste them with a little beer.
• About halfway through cooking time, sprinkle ribs with the rest of the spice rub.
• about 45 minutes before ribs are done, brush with a fairly liberal amount of the BBQ sauce.
• Once ribs are done, baste them with more sauce, if you like.
• Let ribs sit 10 minutes before cutting into individual ribs, or 1/2 slabs, as I prefer.
• Serve with plenty of extra sauce on the side, and plenty of napkins.

JIM'S "DON'T SPARE THE SPARERIBS" RIBS

Steps:

• Directions At least the night before you make the ribs, if not earlier, combine the BBQ sauce ingredients in a saucepan. Simmer over medium low heat for 1/2 an hour. Chill overnight (keeps several months in the refrigerator). The night before you make the ribs, combine the spice rub ingredients in a bowl, and mix together well. Pat about 1/3 of the total spice rub on the top and bottom of the rib slabs. Allow to sit, refrigerated, overnight. The next day, about 5 hours before dinner, take the ribs out of the fridge, sprinkle top and bottom with about half of the remaining spice rub. Let sit at room temperature for 45 minutes. Take BBQ sauce out of refrigerator and allow to come to room temperature. Heat oven to 200- 225 degrees Fahrenheit. After the ribs sit at room temperature, put them in the oven on a large sheet tray, or indeed several large sheet trays if needed. Bake 4 hours. If the ribs start to look dry, baste them with a little beer. About halfway through cooking time, sprinkle ribs with the rest of the spice rub. about 45 minutes before ribs are done, brush with a fairly liberal amount of the BBQ sauce. Once ribs are done, baste them with more sauce, if you like. Let ribs sit 10 minutes before cutting into individual ribs, or 1/2 slabs, as I prefer. Serve with plenty of extra sauce on the side, and plenty of napkins.

TIM BOYD'S BARBECUED SPARERIBS

Steps:

• To make the dry rub, combine the ingredients in a medium bowl and mix well, pressing with the back of a spoon to remove any lumps.
• Line a large roasting pan with heavy-duty foil. Rinse the ribs with cold water, pat dry and place in the pan. Rub ribs on all sides and under the flaps on the back with the dry rub. Let stand at room temperature 30 minutes.
• Prepare an outdoor grill or preheat the broiler, placing rack in center of oven. Barbecue ribs over medium coals or broil until browned and heated through, about 30 minutes, turning every 6 to 8 minutes and keeping close watch so they don't burn.
• Preheat oven to 300 degrees. Return barbecued ribs to the foil-lined pan and wrap tightly with foil or tightly cover broiled ribs in pan. Bake until tender, 1 1/2 to 2 hours.
• Meanwhile, make the sparerib sauce by combining the ingredients and mixing well. Heat to boiling, reduce heat and simmer for 30 minutes.
• Uncover ribs and baste with sauce. Place ribs, basted side down, on barbecue grill or uncover, baste and place under broiler. Cook until browned and sizzling, baste and turn, keeping a close watch. Cook until browned on second side.
• To serve: Cut ribs between bones. Liberally baste with sauce and serve with extra sauce.

SMOKED SPARERIBS

Steps:

• Brine: In a 1-gallon container, combine water, salt, and sugar. Seal and shake to dissolve salt and sugar, about 30 seconds. Lay ribs in large container; add the brine, making sure the ribs are fully submerged. Cover and refrigerate 15-24 hours, optimally 20 hours.
• Smoke ribs: Light smoker and heat on 250 degrees F. (For smokier ribs with a pronounced internal "smoke ring," Pitmaster Jones suggest adding wood chips on top of the charcoal during the first hour of cooking.) Remove brined ribs and place on a flat surface. Par dry with paper towels on both sides. Sprinkle BBQ Spice Rub all over ribs on both sides; use your hands to work the rub in, making sure all of the ribs are covered.
• Place ribs bone-side down onto the grill. Cover and cook undisturbed for 3-3 1/2 hours. Check smoker temperature hourly; add charcoal and use vents as needed to maintain a temperature of 250 degrees F through the duration of cooking.
• Stack 2 large sheets of aluminum foil on a flat work surface. After 3-3 1/3 hours, remove ribs from smoker and place on foil, bone-side down. Spread a small amount of Sweet BBQ Pit Sauce evenly over the meat. Wrap and place back in the grill, bone-side down, 30 minutes.
• Remove ribs from smoker and remove foil. Place back on smoker grates and cook another 10-15 minutes. Remove, cut into individual ribs, and serve.
• BBQ Spice Rub: In a bowl, combine all the ingredients. Mix well to break up any lumps. (Optional: Use a food processor.) Makes about 4 cups. It will keep in a covered container at room temperature for several months. Before each use, stir the rub or shake well to re-distribute all the ingredients evenly.
• Sweet BBQ Pit Sauce, part 1: In a saucepan, combine the dry ingredients and mix well to break up any lumps. Add ketchup, melted butter, water, vinegar, and Worcestershire sauce. Bring sauce to a simmer over low heat. Continue to simmer, stirring the entire time until the sauce has reduced and thickened, about 15 minutes. (Keeping the heat low helps prevent the butter from separating and the sugar from burning.)
• Sweet BBQ Pit Sauce, part 2: Sauce is done when it thinly coats a spoon and has reduced by about ⅓. Cool to room temperature, stirring occasionally so it doesn't stick to the bottom. Makes about 3 cups of Sweet BBQ Pit Sauce. Store in a covered container in the refrigerator. (It will keep for months, thanks to the vinegar.)