Okay, so not the best picture, right? Well this is the second time I made spare ribs and they disappear so fast that I had to take a picture when they came right out of the oven. No fancy plate shot, not cute serving tray...nothing. You are going to love the flavor these take on when you make your own rub and barbecue sauce. Don't make that face. You can do it. Once it's done you have two jars of sauce to keep in the fridge, and enough rub for the next time you make them. You can use it for other meats too! But these ribs were to good not to make twice!
I volunteer on Friday's at my son's school library. They have a great librarian and whenever she holds a book fair, she lets the volunteers pick a free book. She usually tells me to pick one for myself, knowing parents are always getting their kids more books. She said she ordered one that I might really like. I picked it up and thought, do I really need another cookbook? Then I thought, of course I do...who doesn't? It sat on the cookbook pile of cookbooks I need to go through and pick meals from of for a LONG time. By long time I mean about a year! I finally got to it and so far YUM! I'm excited to share this recipe with you. I would encourage you to get the book though, because Katie Workman has outdone herself in this easy to follow, family cookbook. You can order it at amazon here: The Mom 100 Cookbook by Katie Workman. Thank you, Fiona! For a great cookbook.
So here's what you do:
Spareribs with Homemade Barbecue Sauce
2 T kosher salt
2 T light or dark brown sugar
2 T sweet paprika
1 1/2 tsp black pepper
1 1/2 tsp dried oregano
1/2 tsp adobo seasoning (optional) I didn't use this
1/4 tsp red pepper flakes I didn't use this
1 rack pork spareribs (6-7 pounds)
Directions for the Ribs
- To make the spice rub: mix all of the ingredients in a small bowl and set aside.
- Rinse the spareribs and pat them dry. Rub them with 1/4 cup of the spice blend and place them meaty side up on a baking sheet. (Use a wire rack on the sheet if you have one. I didn't so I just put them on the sheet.) You may have to cut them to fit onto the sheet. Let them sit in the fridge a few hours, or bake right away at 250 degrees for 2 1/2 . (I baked right away.)
- You can finish these on the grill or bake them in the oven. I continued in the oven. Turn the oven up to 400 degrees, and baste the ribs with sauce. Bake another 30 minutes until nicely browned. Add as much or little sauce as you like. My boys like less sauce, so I usually leave them as is for them, and baste the adult portions again. Plus more sauce on the table if needed.
2 T vegetable or canola oil
1 1/2 C chopped onion
2 T finely chopped garlic
4 C ketchup (I used Simply Heinz, but Trader Joe's has a good one too)
1/2 C cidar vinegar
1/4 C light or dark brown sugar
1/4 C honey
1/4 C tomato paste
3 T worcestershire sauce
2 T Dijon mustard
1 T chili powder
salt and pepper
Heat the oil in a large saucepan over medium heat. Add onion and garlic. Cook until softened (about 3 minutes). Add the other ingredients and season with salt and pepper. Simmer on low heat for about 15 minutes.