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Category: Main Dish
Prep Time: Cook Time: Total Time:
Ingredients
2 racks pork spare ribs
barbeque sauce, your preference
1 teaspoon liquid smoke
1 cup beer
Dry Rub:
1/2 cup brown sugar
2 tablespoons smoked paprika
2 tablespoons fajita seasoning * see note
Directions
Preheat oven to 250 F.
In a small bowl, combine dry rub ingredients
Prepare spare ribs by trimming the membrane (back of ribs) and tough meat (across the top), and discarding those pieces.
Dividing the dry rub in half, equal amounts for both racks, rub the spices on the tops and bottoms of the ribs.
On a baking tray and taking 8 pieces of aluminum foil, you are going to create pockets for the racks to cook in, meaty side up. 2 pieces of foil on the bottom, 2 pieces on the top, for each rack.
In a medium bowl, whisk together beer and barbeque sauce of your choosing.
Begin carefully sealing your foil packets. Before you seal the final edge, pour 1/2 of beer mixture into each packet.
Bake ribs for 4 to 5 hours until very tender.
Remove from oven and carefully open your packets and drain the sauce/drippings into a saucepan. Simmer on low heat and let thicken.
Brush ribs with sauce and place back in oven, uncovered, under broiler, for 5 to7 minutes.
Remove and serve warm.
Note: fajita seasoning for rub
1 Tbsp salt
1 Tbsp paprika
1 Tbsp sugar
1 tsp garlic powder
1 teas onion powder
1/2 tsp cumin
1/2 tsp cayenne
1/4 tsp red pepper flakes
Combine ingredients in an air-tight container.
Recipe adapted from Deep South Dish
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Oven Pork Spare Ribs
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Category: Main Dish
Prep Time: Cook Time: Total Time:
Ingredients
2 racks pork spare ribs
barbeque sauce, your preference
1 teaspoon liquid smoke
1 cup beer
Dry Rub:
1/2 cup brown sugar
2 tablespoons smoked paprika
2 tablespoons fajita seasoning * see note
Directions
Preheat oven to 250 F.
In a small bowl, combine dry rub ingredients
Prepare spare ribs by trimming the membrane (back of ribs) and tough meat (across the top), and discarding those pieces.
Dividing the dry rub in half, equal amounts for both racks, rub the spices on the tops and bottoms of the ribs.
On a baking tray and taking 8 pieces of aluminum foil, you are going to create pockets for the racks to cook in, meaty side up. 2 pieces of foil on the bottom, 2 pieces on the top, for each rack.
In a medium bowl, whisk together beer and barbeque sauce of your choosing.
Begin carefully sealing your foil packets. Before you seal the final edge, pour 1/2 of beer mixture into each packet.
Bake ribs for 4 to 5 hours until very tender.
Remove from oven and carefully open your packets and drain the sauce/drippings into a saucepan. Simmer on low heat and let thicken.
Brush ribs with sauce and place back in oven, uncovered, under broiler, for 5 to7 minutes.
Remove and serve warm.
Note: fajita seasoning for rub
1 Tbsp salt
1 Tbsp paprika
1 Tbsp sugar
1 tsp garlic powder
1 teas onion powder
1/2 tsp cumin
1/2 tsp cayenne
1/4 tsp red pepper flakes
Combine ingredients in an air-tight container.
Recipe adapted from Deep South Dish
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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