BBQ Pork Spareribs, corn on the cob and homemade slaw |
This week I found a huge pork sparerib rack at Kroger for $1.19 a pound and decided it was time for us to give this whole rib thing a try. An internet search revealed a plethora of cooking methods, and I ultimately decided roasting them in the oven (at a higher temp. and shorter time than recommended by many) with a dry rub, and finishing them on the grill with BBQ sauce. I came up with a basic rub that added a fantastic taste, and crust, to the ribs (some cayenne added to the rub would have been good too). I had planned on making my own BBQ sauce as well, but learned that one should not take off for the shower without remembering to turn the heat down under the sauce...how was it that Ben put it?..."It doesn't smell so good anymore." Jack Daniels Original No. 7 to the rescue (my favorite bottled sauce). These ribs were delicious and tender, but with a crisp crust from the rub (my favorite part) that was saltier than expected (but not in a bad way, just unexpected) considering the amount of salt to all the other ingredients. Ben was figuring how he would like to change the grilling end a bit to be able to get more sauce baked on them, but all an all, especially for a first attempt, these were outstanding.
BBQ Pork Spareribs
1 large rack of spareribs
2 tbs. brown sugar
2 tbs. chili powder
1 tbs. black pepper
1 tsp. onion powder
BBQ sauce of choice, as needed
The day before you plan to have them, take the rib rack and cut into smaller pieces (if you wish) for easier handling. Remove the silver skin and rub both sides of the pieces with the rub (use it all). Wrap with plastic wrap and refrigerate until needed.
Look at that delicious crust |
All saucy... |
um, um, um, all gone... |
I can't believe you've never done ribs before -- they are so awesome! Hey, try this with your corn -- rub it with a little olive oil and apply a little kosher salt and pepper. Then grill it and when it comes off the grill, and rub it with lime -- no butter, just lime. It is so awesome; you probably will never use butter again.
ReplyDeleteThe first, but not last, time with ribs :-) The corn idea sounds good (I like the idea of the lime juice), but there is no need to do away with butter here...we grill it in the husk, shuck it, and eat it plain...with corn as good as it is in the summer this is simply divine :)
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Pat said: I love BBQ ribs, mmmm good!!!
August 16 at 8:30am