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Add a photoThis is also one of my favorite sticky, ooey, gooey falling right off the bone sparerib recipes. I love to cook these nice and slow.
Ingredients
- BBQ Sauce
- 1C. Ketchup
- 1C. Tomato Juice
- 1/2C. Brown Sugar
- 1t. Worcestershire sauce
- 1 Lime, Zest
- 1 Lime, Juice
- 1/4C. Cider Vinegar
- 1t. Crushed Red Pepper Flakes
- 1t. Cayenne
- Salt and Pepper - Dash
- 1 Small Onion, Diced Fine
- 1 Clove Garlic, Minced
- Spice Rub
- 1C. Brown Sugar
- 1/2C. Paprika
- 2 1/2T. Pepper
- 2 1/2T. Kosher Salt
- 1 1/2T. Chili Powder
- 1 1/2T. Garlic Powder
- 1 1/2T. Onion Powder
- 1 to 2t. Cayenne Pepper (Depends on your Taste)
- 3 Pork Spare Rib Racks (Approx. 3 pounds or less each)
- 1 Can Lager Beer
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 sit and allow to reach room temperature.
- Heat oven to 200- 225 degrees. After the ribs sit at room temperature, put them in the oven on a large baking sheet. 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. I like to start halfway thru the baking process with turning and basting the ribs every half hour - brush with a fairly liberal amount of the BBQ sauce and continue slowly baking until ribs are nicely coated and the sauce is baked on. I also like to make extra sauce to serve on the side for dipping
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 8 servings | |
| Calories 257 | |
| Calories from Fat 26 | 10% |
| Total Fat 2.99g | 4% |
| Saturated Fat 0.76g | 3% |
| Trans Fat 0.02g | |
| Cholesterol 6mg | 2% |
| Sodium 1221mg | 51% |
| Potassium 488mg | 14% |
| Total Carbs 58.8g | 16% |
| Dietary Fiber 4.0g | 13% |
| Sugars 50.51g | 34% |
| Protein 3.53g | 6% |
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