Wednesday, July 7, 2010

Classic Barbecue Spareribs

"That meat looks yummy and smells yummy."
- H-Bomb, upon seeing the ribs come out of the oven.

This recipe comes from Real Simple magazine, and it is a WINNER all-around. It's so easy to prepare, just mix up a quick rub, then baking it in the oven is completely hands-off! Grilling the meat and basting with barbecue sauce for a few minutes before serving puts the perfect finishing touch on a wonderful dish. Everyone loved these ribs! The sauce is delicious too, there were barely any leftovers!

Classic Barbecue Spareribs
Hands-on Time: 15 minutes Total Time: 3 1/2 hours Serves: 4

1 scant tablespoon chili powder (or 1/2 tablespoon if your chili powder is strong)
1 tablespoon ground coffee
1 scant teaspoon ground cumin
4 tablespoons brown sugar (divided)
3/4 teaspoon cayenne pepper (divided)*I leave this out entirely*
Kosher salt and black pepper
6 pounds spareribs (2 racks), trimmed of excess fat
3/4 cup ketchup
1/3 cup apple cider vinegar
1/4 cup molasses
2 tablespoons tomato paste

Heat oven to 275 degrees F. Make the rub: In a small bowl, combine the chili powder, coffee, cumin, 2 tablespoons of the brown sugar, 1/2 teaspoon of the cayenne, 2 teaspoons Kosher salt, and 1 teaspoon black pepper.

Place the ribs on a large rimmed baking sheet. Rub the ribs with the spice mixture and tightly cover the baking sheet with foil. Bake until tender and the meat easily pulls away from the bone, 2 1/2 to 3 hours.

Meanwhile, make the sauce: In a saucepan, combine the ketchup, vinegar, molasses, tomato paste, the remaining 2 tablespoons of brown sugar and 1/4 teaspoon of cayenne, and 1/2 teaspoon black pepper. Simmer, stirring occasionally, until slightly thickened, 8 to 10 minutes. Transfer 1/2 cup of the sauce into a small bowl for serving.

Heat grill to medium-high. Grill the ribs, basting with the remaining sauce and turning occasionally, until just beginning to char, 4 to 5 minutes. Serve with the reserved sauce.

1 comment:

Chris said...

I've had so many great ribs in the past two years, I had actually burnt out on them. Fortunately for me, I have been passing that phase and enjoying them again lately.

This version is a good alternative for folks who don't have a smoker. You get them good and soft and then grill to get a bit of that char flavor.

Nice job, Min.

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