This is my go to recipe when I have lots of friends coming for a cookout. I can prepare the ribs ahead of time and then cook them low and slow on the grill or in the oven. No need to fuss with the ribs at all. Prepare the rub and put all over the ribs and let them marinate in the refrigerator for at least 2 hours but 8 hours is best. Just wait for the ribs to get fork tender and then brush with your favorite barbecue sauce. This is really good eating and I won’t tell if you lick your fingers!
Ingredients (6 - 8 servings)
- 2 slabs pork spare ribs
- 2 cups bottled barbecue sauce
- Rib Rub
1/2 cup brown sugar
1/4 cup coarse kosher salt
1 tbsp pepper
1/4 cup paprika
4 tsp onion powder
2 tsp chili powder
2 tsp mustard powder
1 tsp cumin
1 tsp chipotle chile pepper
2 tsp garlic powder
Directions
Remove the silver skin on the back side of the ribs. It is best to slide the knife under the skin in the middle of the slab and then just pull it off as one whole piece.
Mix the ingredients of the rub together in a small bowl. Generously sprinkle the rub on both sides of the ribs. Rub it into the ribs and make sure all areas are covered with the mixture. Refrigerate the ribs for at least 2 hours. I generally like to refrigerate them for 8 hours or overnight.
Cut the slabs of ribs into 3 or 4 sections depending on the size of the slab. Most of the time I cut the slab into 3 sections because I have some big appetites to satisfy. Place each section into a packet of aluminum foil and put on a baking sheet. Seal the packets completely.
Place in a 325 degree oven or over indirect heat on the grill. Bake for 1 1/2 to 2 hours or until the meat is fork tender. Open all the packets and brush both sides of the ribs with the barbecue sauce. Put back in the oven or on the grill for approximately 20 minutes or until the sauce is set.
Remove the ribs from the oven or grill. Set the oven to broil. Brush the ribs with more sauce on the top and broil approximately 6 inches from the heat until the ribs are bubbly and slightly charred.