Home Version Barbequed Ribs

May 24, 2007

(adapted from The Thrill of the Grill by Chris Schlesinger & John Willoughby)

2 full racks of pork spareribs (13 ribs each)

For BBQ Rub:
2 T. salt
4 T. sugar
2 T. ground cumin
Several twists of freshly-ground black pepper
2 T. chili powder or 1 teaspoon cayenne
4 T. sweet paprika

For Basting Sauce:
1 3/4 cup red or white wine vinegar
2 T. Tabasco or other hot sauce
2 T. sugar
1 T. salt
Several twists of freshly-ground black pepper

In order to have dinner on the table in time, you’ll need to put these into the oven at least three hours before you plan to eat.

Preheat the oven to 180 degrees. Rub the ribs (both sides) fully with the BBQ Rub.

Place the ribs on baking sheets or a large roasting pan and put them in the oven for 3 hours. No need to do anything until that time is up; this is a slow-cooking process and you are simply letting the spices infuse into the meat.

30 or 45 minutes before you are ready to remove the ribs from the oven, get a charcoal fire going. You will want a very low fire to put the ribs on once you have removed them from the oven. They can remain on the low fire for as long as you can stand (5 minutes each side or up to 1/2 hour) to create a light crust and warm the ribs up properly (the longer they cook, the better).*

For “wet” ribs (which we prefer):
Coat both sides of the rib racks just before removing from the fill (or oven).

For “dry” ribs:
Serve the Basting Sauce on the side.

*Note: If you do not have a grill, you can: remove the ribs from the slow-cooking process, turn the broiler on, place the oven rack to the lowest rung, and finish the ribs in this manner once the oven is hot enough.

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