Thursday
Oct042012

{ juicy, melt-in-your-mouth bbq spareribs... roasted in the oven. }

Thursday, October 4, 2012

{ BBQ Pork Spareribs (Oven Roasted) }

 

It's time to break out the oven!  No better way to crank it up than roasting juicy, tender BBQ pork spareribs  :: drool::  These ribs are unbelievable, created in the oven from start to finish.  You'll get those awsome, crisp "burnt ends" and an incredibly juicy, fall-off-the-bone rib.  Your man couldn't ask for more.  

Ingredients (serves 4)

  • 2 (4 pounds each) racks pork spareribs, trimmed of excess fat
  • 1 bottle (24 ounces or more) of your favorite BBQ sauce  (We love "Sweet Baby Ray's - Hickory & Brown Sugar", sweet and tangy!)
  • dry rub, as needed

Dry Rub 

  • ½ tablespoon paprika
  • ½ tablespoon cumin
  • ½ tablespoon granulated garlic
  • ½ tablespoon granulated onion
  • 1 tablespoon brown sugar
  • ½ tablespoon kosher salt
  • ½ teaspoon coarse black pepper
  • ¼ teaspoon cayenne pepper

Directions
1.  Wash rack of ribs and pat dry with paper towels. 

2.  Rub back and front of ribs with dry rub, as needed.

3.  Preheat oven to 315 degrees F.

4.  Line two half-sheet bun pans (13"x18") with aluminum foil.

5.  Place a rack of spareribs on each pan, bone side up (so the ribs make a "U" shape).  Tightly cover each pan with additional aluminum foil.  You'll need to use two pieces of foil for adequate coverage per half-sheet pan.

6.  Place pans in oven.  Make sure to place pans in the center but far away enough from each other so that there is equal space from the top of the oven, in between each pan, and the bottom of the oven.  That way, it won't get too hot under the bottom pan, too hot over the top pan, and there is enough heat circulating between the pans.  Bake for 1½ hours.  

7.  Remove pans from oven and carefully lift aluminum cover.  There may be excess juice released from ribs.  Be careful: using your oven mitts to hold the hot pan, drain pan of juices by tilting enough juice out over the sink (don't let the rack of ribs slide off!).  When all or most of juices have been drained, wipe the side of the pan down, and using a pastry brush, brush ¼ cup of BBQ sauce on the "U" side of the ribs.  Use 2 tongs to carefully flip ribs with the meat side facing up ("n" shape).  Baste meat side with ½ cup of BBQ sauce.  Repeat with other rack of ribs.  

8.  Tightly refoil pans and bake for another 1 hour.

9.  Remove pans from oven and lift aluminum cover.  Brush each rack of ribs (top part only) with ½ cup of BBQ sauce, or more as desired.

10.  Bake ribs uncovered for 30 minutes until BBQ sauce is bubbly and nicely carmelized around the edges. 

11.  Remove ribs from oven and baste top of ribs with another ¼ cup of BBQ sauce, per rack.  Allow to rest 15 to 20 minutes, lightly tented aluminum foil.

12.  Cut each rib and serve with Bush's BBQ Brown Sugar and Bacon baked beans (best baked beans ever in a can), (Oven) Roasted Corn, and homemade Creamy Coleslaw!

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