Best Spareribs Ever….

Everyone has their own “secret” to making good ribs. I love pork ribs and I have had them every which way. Every time I see the barbecue kings making their ribs on tv, I drool. Their ribs always look perfect. What makes a perfect rib to me? I like them to be tender but yet you can still bite the meat off the bone. I dont like taking ribs off the grill and having them all fall apart.

This post is more about the method of getting that perfect texture. Obviously you want good flavor so use your own favorite barbecue sauce. Or you can use my basic recipe, although I never make it the same way. I am always changing things up!

This method of foil wrapping them is perfect. Much better than boiling them first and then grilling. I’ve had them that way and while they are good and tender, the meat tends to fall off the bone before you even take a bite and you lose so much flavor boiling them.

The foil wrapped method steams them and all that porky flavor stays in the meat. While I do recommend putting them on a grill once steamed, you can do the whole thing in the oven if you don’t wanna mess with the grill.

So, there are two kinds of rib eaters. Some people cut the meat off the bone and use a fork to eat it. Then there are those that pick up a rib and bite it off the bone. Which one are you? I like to pick it up and eat it off the bone. It’s a rib! It’s meant to be eaten that way, right? What’s a little sauce on your fingers! Fingers can be washed. 🙂
But please don’t tell me you’re a finger licker! Ohhhhhh, I hate to see and hear people licking or sucking barbecue sauce off their fingers. Ewwwwww. Sorry to those finger lickers out there. Don’t mean to offend. Just a pet peeve of mine. 🙂 You are free to lick your fingers all you want in your own home. Just don’t invite me to dinner. Hahahahahaha.

after steaming in foil for 3 hours…….pretty plain huh?

Best Spareribs

3.5 lb rack of ribs
Barbecue sauce of your choice (I’ve included my quick sauce, but store bought is fine)

1 Tsp garlic powder
1 Tsp onion powder
1 tsp paprika
1/2 tsp cayenne
1 Tblsp sugar (white or brown)

BBQ Sauce:
1/2 stick butter
1 cup brown sugar
1 cup catsup
1 Tblsp worcestershire
1 Tblsp soy sauce
1/2 tsp garlic powder
1 Tblsp yellow mustard
2 tsp apple cider vinegar (more if you like it tangy)
1 tsp liquid smoke (optional)
2 chipotle chiles (optional if you like it spicy)

For the sauce, just throw everything into a sauce pan and cook until it comes to a boil. Simmer for approx 10 minutes.

Heat oven to 275.

If you are using a rub, work it into the entire rack of ribs, front and back. Wrap the rack of ribs in heavy duty foil or 2 layers of foil. Make sure its sealed tightly on top, so that nothing gets in or out.

Place rack of ribs on large baking sheet and place in oven. Pour about 2 cups of water into baking sheet. (that’s why its important that ribs are wrapped well. You don’t want water getting into the foil.

Allow to cook for 3 hours, checking every half hour to make sure there is still water in the pan.

After 3 hours, remove the pan from the oven and drain any water that may be left. Carefully open the foil and brush barbecue sauce all over the ribs.

Grill method (my preference)

Remove the foil and put the rack of ribs on a hot grill (meaty side up) and put the hood down. Cook for 5 minutes.
Flip, brush, cover and cook another 5 minutes.
Flip, brush, cover and cook another 5 minutes.
Flip, brush, cover and cook another 5 minutes.
Flip (meat side up), brush, cover and cook final 5 minutes.
total time on the grill is 25 minutes

Oven Method

after the 3 hour cooking time, open up the foil. Brush barbecue sauce all over the ribs and broil until all bubbly and caramelized, about 5 minutes or so.

2 thoughts on “Best Spareribs Ever….

  1. Fuby my darling!

    Your ribs are a bit like mine with a few exceptions. For the rub, I use exactly the same ingredients, but I add black pepper, then I cover them completely in the dry rub. Next, I use an old fashioned grill pan, like the one you used to get when you bought a new stove. It’s a heavy metal bottom, then it has a top that has slits in it. I cut up an onion and put it in the bottom pan. And instead of water, I use a bottle of beer! That way, the flavor of the onion and beer seep into the meat, without them laying in that liquid. I put the lid on the pan and put the ribs on the top with the slits, cover it really well all the way around. And just like you, 275 oven for about 3 hours. Then I take them off and put them on the bbq. But mine cook about an hour to hour and a half on the bbq. I slather them up with my homemade bbq sauce and keep flipping them and let the bbq carmelize! Oh my God they are so good when they are done. I’m actually making them next Sunday for a friends birthday.

    As for finger lickers……girl, we are talking bbq here! You bet your sweet bippy Imma gonna be licking every little morsel off my fingers! lol And if you’re sitting near by, I’ll be sucking the bbq off your fingers too! LOL

    Love ya girly! xoxox

    • Hi Don, your way sounds delicious! when i do the boiling method, i use beer. i miss those old pans that ovens used to come with. So, you are a finger licker!!! hahahahhaha, oh you make me laugh.

Tell Me What You Think

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s