Succulent, fall off the bone ribs, slathered in a rich, down home sauce. No grill needed here as they’re baked in the oven and finished off under the broiler. Low and slow is the way to go!
Don’t have time to make homemade sauce? No problem, as this cooking method works just as well using your favorite bottled sauce!
Barbequed Spare Ribs
Course: Dinner, Main Dish – PorkServings
4
servingsIngredients
2 Slabs of ribs
1 medium onion, pureed in blender
1 Poblano pepper, seeds & ribs removed and pureed in blender
1 1/2 cups ketchup
2 Tablespoons honey
3/4 cup dark brown sugar
3 Tablespoons apple cider vinegar
1 Tablespoon prepared yellow mustard
1 Tablespoon Worcestershire sauce
2 teaspoons liquid smoke
1 teaspoon coarse kosher salt
1 teaspoon garlic powder
1/8 teaspoon smoked paprika
1/3 cup dark molasses
Directions
- Preheat oven to 500 degrees
- Puree the onion and Pablano pepper in a blender
- Put the pureed veggies in a saucepan with the remaining ingredients. Bring to a boil,and then simmer for 30 minutes.
- Place slabs of ribs in a single layer in a roasting pan.
- Sprinkle ribs with salt and pepper or your favorite rib rub.
- Cover with waxed paper and bake at 500 degrees for 15 minutes. Reduce temperature to 300 degrees and bake until tender (approx. 2 to 2 ½ hours).
- Remove from oven and transfer ribs, bone side up, to a tin foil lined baking pan, sprayed with non-stick spray such as Pam
- Slather in barbeque sauce and place under broiler for 5 minutes, turn ribs over, baste with more sauce and broil for 5 minutes more or until desired browning has been reached.
Notes
- If you prefer not to make your own sauce, this cooking method works just as well with your favorite bottled sauce. Also, if you prefer, you can finish the ribs on the grill instead of under the broiler. Either way, they are scrumptious.
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