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

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Jim's

My favorite sticky, ooey, falling apart spareribs, also included is a recipe for my famous homemade sauce!

Provided by quotPink Eyedquot J

Categories     Sauces

Time 4h45m

Yield 6-8 serving(s)

Number Of Ingredients 23

1 cup ketchup
1 cup tomato juice
1/2 cup brown sugar
1/2 teaspoon liquid smoke
1 teaspoon Worcestershire sauce
1 lime, zest of
1 lime, juice of
1/4 cup cider vinegar
1 dash crushed red pepper flakes
1 dash cayenne
salt and pepper
1/4 cup minced onion
1 clove garlic, minced
1 cup brown sugar
1/2 cup paprika
2 1/2 tablespoons ground black pepper
2 1/2 tablespoons salt (I prefer kosher)
1 1/2 tablespoons chili powder
1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1 -2 teaspoon cayenne
3 pork spare rib racks (3 pounds or less each)
1 can lager beer (optional)

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.

Nutrition Facts : Calories 316.1, Fat 1.8, SaturatedFat 0.3, Sodium 3529.4, Carbohydrate 78.5, Fiber 5.6, Sugar 65.8, Protein 3.7

Oloyede benjamin
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The ribs were a bit tough, but the flavor was still good.


Opoku Desmomd
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These ribs were the best I've ever had! I will definitely be making them again and again.


Pankaj Ram
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I would definitely recommend this recipe to anyone who loves ribs.


suresh majhi
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I'm not a big fan of ribs, but these were really good!


Vera Pearlxhook
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I made these ribs for my family and they all loved them!


Arif Tijani
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The ribs were a bit tough, but the flavor was still good.


Itx Pathan
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These ribs are the best I've ever had! I will definitely be making them again and again.


Malik siddique Awan awan
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I would definitely recommend this recipe to anyone who loves ribs.


Abdiwahit Abdullahi
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I followed the recipe exactly and the ribs turned out amazing.


Mpho Mathebula
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I'm not a huge fan of ribs, but I have to say these were really good!


Arman Afridi
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The ribs were a little too spicy for me, but I still enjoyed them.


Keisha Wright
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I've made these ribs several times now and they always turn out perfect.


Arovanti Shop
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I would recommend using a good quality BBQ sauce for these ribs.


Kingsley Christian
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The ribs were easy to make and didn't take too long, which is a plus for me.


Ricky Licky
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I made these ribs for a party and they were a huge hit! Everyone loved them.


Sasandi Amarathung
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I used a different type of ribs than the recipe called for, but they still turned out great!


Cristal Abreo
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The ribs were a bit dry for my taste, but the flavor was still good.


Mona datucali
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These ribs were fall-off-the-bone tender and had a fantastic flavor. I will definitely be making these again!