Bored Cook In The Kitchen

Tried and true recipes, new twists on old favorites, and new dishes to expand my family's palate.

Tag Archives: ribs

Spare ribs with homemade BBQ sauce

I love a baby back rib and order them often when we go out to eat to anyplace famous for their ribs.  But a spare rib is my first choice to make at home.  More meat and more flavor makes for a great BBQ!

This is a several step process that you will begin the day before, but the end results yields a perfectly tender and deliciously flavored rib.  Trust me when I tell you it is worth the extra effort.

The day before you plan to make the ribs, you want to dry rub them and then throw them into a wet marinade and refrigerate them over night. 

You can also mix up your BBQ sauce the night before and refrigerate it so it’s ready the next day.

On day two, you bake the ribs in the oven with the marinade for about an hour or more and then you throw them on the grill and baste them with that sweet BBQ sauce.  It comes out perfect every single time, and works especially well if you are doing these for a large crowd since the ribs have already cooked and now you are just really browning them up on the grill with some sauce.

BBQ Spare Ribs with homemade BBQ sauce:

Serves: 6 using 5 lbs of Beef or Pork Spare Ribs

*None of these ingredients or measurements are set in stone.  Many of them are estimates because for dishes such as this I tend to cook by sight.  I also tend to use whatever I have on hand at the moment, so don’t be afraid to leave something out, or add something different.  Use whatever you have in your pantry.

Dry Rub:

  • 1 tsp. Lawry’s Seasoned Salt
  • 1/2 tsp. Cayenne Pepper
  • 1 tsp. Chili Powder
  • 1 tsp. Smoked Paprika
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • 1/4 tsp. Celery Salt
  • 1/4 tsp. Ground Black Pepper
  • 1/4 tsp. Ground Ginger (optional)

Mix the dry rub together in a small bowl and sprinkle on the ribs.  Rub the dry rub into each rib.  If you have any dry rub left over just place it in a small jar or a resealable bag and save in your pantry.

Marinade:

  • 1/4 Cup Apple Cider Vinegar
  • 1/2 Cup Canola Oil
  • 1 Tbsp. Reduced Sodium Soy Sauce
  • 1 Tbsp. Worcestershire Sauce
  • 2 Garlic Cloves, peeled and smashed
  • 1/2 Small Vidalia Onion, thickly sliced

Mix together all ingredients.  Place your ribs into a resealable bag and pour the marinade over the top.  Remove as much air as possible from the bag, seal it and place in a large bowl in the refrigerator.  Allow ribs to marinate for a minimum of 8 hours, but overnight is even better.

BBQ Sauce:

  • 1/2 Cup Dark Molasses
  • 1/2 Cup Ketchup
  • 1/4 Cup Apple Cider Vinegar
  • 1/2 of a 12 oz. jar of Polaner Peach All Fruit
  • 2 Tbsp. Dark Brown Sugar
  • 2 Tbsp. Dijon Mustard
  • 1 Tbsp. Worcestershire Sauce
  • 1 Tbsp. Low Sodium Soy Sauce
  • 1/4 tsp. Chili Powder
  • 1/4 tsp. Cayenne Pepper (optional)
  • 3 – 4 Drops of Liquid Smoke

Mix up BBQ sauce and place in a sauce pan.  Bring to a boil and turn down to simmer.  Cover and allow to simmer for an hour.  After an hour, remove from heat and allow to cool.  Place in an airtight container and refrigerate overnight until ready to use. 

Day Two:

Place the ribs and the marinade in a baking dish, cover and bake at 350 for one hour to an hour and fifteen minutes.  Remove from oven and set to the side.

Heat the grill to about 350 and place the ribs meat side down.  Cover and allow to heat up for about 10 minutes. 

Open grill and baste the ribs with the BBQ sauce, turning them over and basting again.  Allow to cook until heated through and the outside is somewhat browned and the sauce is nice and sticky.

Serve immediately.

Enjoy!

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Rib Rub

My husband loves to use his smoker.  Over the past 8 years he has gone through 3 smaller, less expensive smokers.  Finally, two years ago, he decided to invest in a really good smoker which he has been very happy with.  The day it was delivered I was home alone, and when the UPS guy took if off the truck, I thought for sure my husband had decided to plan for his funeral and order a large stainless steel casket.  The thing is taller than me (which is not saying much since I’m barely 5′ tall myself). 

The fact that we live in the Northeast and are dealing with temperatures in the low teens does not deter him from getting out there and smoking up some form of meat.  It doesn’t stop us from using our BBQ all winter long either.  I’m sure our neighbors probably think we are crazy, but so what!  At least we are eating good!

He had a craving for some pork ribs the other day so he picked up a rack of them.  These are spare ribs, not to be confused with baby back ribs.  They didn’t have those, so we made do with these.  There is truly no set recipe for this Rib Rub.  I could give you measurements, but they would be off depending on the size of the ribs you are using and how you decide to prepare them.   So instead, I’ll tell you what we used and you can go from there. 

First get the ribs out of the packaging and pat them dry with some paper towels.  Then rub them down, both sides, with a couple tablespoons of Canola Oil.  I cut the rack of them in half because they are easier to work with that way.

In a bowl, mix up the dry ingredients for the rub.  This can vary, and very often does in our house, depending on what you have on hand.  I don’t know that I have ever made the same rub twice.  This time I used some Lawry’s Seasoned salt, garlic powder, onion powder, smoked paprika, fresh ground black pepper, a smidgen of cayenne pepper, and some brown sugar.

Mix together all the dry ingredients, and then rub it all over the ribs, both front, back and sides. 

After, place the ribs in a large container – I used aluminum foil – cover and refrigerate overnight.  My husband smoked these for about 6 to 8 hours and they came out perfectly tender and juicy. 

You could barbecue them as well.  What I normally do if we are going to barbecue them is to first cover them and allow them to bake in the oven set at 300 for about an hour and a half.  Then pull them out and barbecue them until they are nice and browned. 

They were the perfect fix for his mid winter barbecue craving.

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