B.b.q Spareribs Pork. Recipe

Prepare ribs

Preheat oven to 300°F (150°C). Remove membrane from the underside of the spare ribs: slide a small knife under the membrane at one end and lift, grabbing it with a paper towel and pulling to remove.

Pat ribs dry with paper towels. Place ribs on a baking sheet or large tray bone side down.

Make the dry rub by combining kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, onion powder and ground cumin in a small bowl. Mix until uniform.

Rub the olive oil over both sides of the ribs to help the rub adhere, then generously massage the dry rub onto both sides of the ribs, pressing it into the meat.

Let the rubbed ribs rest at room temperature for 20–30 minutes to allow flavors to penetrate, or cover and refrigerate for up to 4 hours (bring back to room temp before cooking).

Place ribs bone-side down in a roasting pan or a rimmed baking sheet lined with foil. Pour 1 cup apple juice or beer into the pan — it will keep the environment moist while the ribs braise.

Cover the pan tightly with aluminum foil, sealing edges to trap steam. Bake in preheated 300°F (150°C) oven for 2 to 2¾ hours, until meat is tender and has pulled back from the bones about 1/4–1/2 inch.

Optional: For a faster method, pre-cook in a covered pot on low for 90–120 minutes until tender.

While ribs cook, make the sauce. In a small saucepan over medium heat, combine ketchup, apple cider vinegar, molasses, Worcestershire sauce, Dijon mustard, hot sauce, minced garlic, honey, water, salt and black pepper.

Bring to a gentle simmer, then reduce heat to low and simmer 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning (more honey for sweetness, vinegar for tang, or hot sauce for heat). Remove from heat and keep warm.

When ribs are tender from baking, increase oven temperature to 425°F (220°C) or preheat a grill to medium-high for finishing.

Carefully remove foil. Using a brush or spoon, generously coat the top of the ribs with the prepared BBQ sauce.

Return sauced ribs to the oven, uncovered, and roast for 8–12 minutes until sauce is bubbling and beginning to caramelize. Alternatively, transfer ribs to the preheated grill, saucing once more and grilling 4–6 minutes per side until charred and sticky—watch closely to prevent burning.

Remove ribs from oven or grill and let rest 5–10 minutes. Slice between bones into individual portions.

Garnish with chopped fresh parsley and a sprinkle of sesame seeds if desired. Serve hot with lemon wedges on the side.