Mmmmm…BBQ spareribs! Nothing lights my fire more than wonderful, flavorful, spicy, falling apart spare ribs. Since I don’t like to buy things with ingredients that I can’t name, I prepare and make most things we eat from scratch. I enjoy the challenge, and I hope you enjoy eating it as much as I do…
I've made spare ribs in a hundred different ways--some good, some not so good. I've tried straight from the grill, young, aged, using a pressure cooker, and a dozen other variations. The best way (for me, anyway) is also the simplest. I slather 'em with my famous BBQ sauce, and cook 'em at 275F for 5 hours or so. It doesn't matter if you use your oven or grill. Just use 275F and wait for 'em to come to you. When done, you'll be able to eat 'em with a spoon (but use your fingers)!
As much fresh pork (or beef) spareribs as you like--allow 1 1/2-2 lbs. per person.
one or more batches of Dusty's famous BBQ sauce.
Clean and pat ribs dry. Douse liberally with the BBQ sauce (it's okay to add more during baking if desired). Bake or grill at 275F for about 5-hours.
If they start to get too dark (your oven's too hot) lay a piece of aluminum foil over them.
Use your fingers to eat! Serve with hot, buttered cornbread, a crisp green or spicy macaroni salad, corn cobettes, and copious quantities of a light and easy to drink red wine like burgundy or merlot. NB: Bring lots of napkins and a bib if you have one. The bones should pull right out, and any fat that might be left will peel off easily...
Copyright © 2002, 2003 Innerlodge Bed & Breakfast