Recipe #3 - BBQ Spareribs

This is another favorite recipe of mine, this time for BBQ Ribs. When weather does not permit making ribs on the grill or it is just more convenient to prepare them in the oven, this is an excellent option. Please note that there is a recipe for a rub or you can use a commercial rub of which there are many varieties depending on your personal choice. For those that prefer the smoke of the grill in your ribs, simply rub a bit of liquid smoke on your ribs prior to preparation of this recipe to get that smokiness desired. I hope you enjoy as much as I do – all year round!

Barbecued Spareribs – James Beard

1 slab of spareribs or baby back ribs

Salt and freshly ground pepper

Barbecue Sauce – James Beard

1 stick butter (1/2 cup or ¼ pound)

1 cup chopped onion

3 garlic cloves, finely chopped

½ cup catsup

¼ cup brown sugar

1 teaspoon salt

1-1/2 teaspoons freshly ground pepper

¼ teaspoon Tabasco

1 tablespoon lemon juice

1 teaspoon basil or 2 tablespoons fresh basil

1 tablespoon chili powder

Sauté the onions and garlic in butter till they are just tender. Add the remaining ingredients for the sauce. Bring to a boil and simmer for 5 minutes. Preheat oven to 350 degrees. For spareribs, bake uncovered at 325 for 3 hours.

Salt and pepper the ribs:

Rub for ribs

¼ cup paprika

¼ cup paprika

1 tablespoon salt

1 tablespoon chili powder

1 tablespoon garlic salt

1 teaspoon cayenne pepper (Adjust the cayenne for a hotter rub)

1 tablespoon black pepper

Mix the rub ingredients together and sprinkle on ribs or use a commercial rub of your choosing.

It’s best to stand ribs on a rack with small ends of the ribs standing up. Bake for 90 minutes for baby backs and 3 hrs for spareribs. Meat will shrink 3/8” away from the bone about when ready. During the last 30 minutes or so start basting the ribs with the prepared sauce from above. Start basting on the meat side (lay the ribs flat for this process) and then baste in 10 minutes on the bone side, in 10 min. on the meat side, etc.