Barbequed Pork Spare Ribs

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Barbequed Pork Spare Ribs is a huge favorite dish in North America, and there are hundreds of annual “cook-off” competitions across the USA where people come with their own “secret” recipe to compete and be judged as to whose is the best.

Barbequed Pork Spare Ribs

(Photo Attributed to Author{ M Minderhoud)

Usually there is a panel of chef judges, and often the large crowds who come for the taste treat feast vote for a “Peoples Choice” award, too.

You can prepare Barbequed Pork Spare Ribs in the oven or on the grille, as set forth in the following recipe instructions.

Barbequed Pork Spare Ribs Recipe-

  1. Preheat your oven to 300 degrees Fahrenheit.
  2. Peel off the tough membrane that covers the bony side of the ribs.
  3. Make the rub by mixing together the sugar and spices.
  4. Apply the rub liberally to the ribs on all sides.
  5. Lay season-rubbed ribs on two layers of foil, shiny side out and meaty side down.
  6. Lay two layers of foil on top of the ribs, roll and crimp the foil edges tight, with the edges facing up to seal.
  7. Place on baking sheet and bake for 2-2 1/2 hours or until the meat is starting to shrink away from the ends of the bone.
  8. take the ribs out of the oven, and increase the heat to high broil.
  9. Cut the ribs into serving sized portions – 2 or 3 ribs each.
  10. Arrange on the rib chunks on a broiler pan, with the bony side up, and brush on the Sweet Baby Ray sauce liberally.
  11. Broil for 1 or 2 minutes until the sauce is bubbling and cooked on well.
  12. Now turn the ribs over and repeat the same process on the other side.
  13. Alternately, you can, skip step 8 and then, starting with Step 9, switch to your grill – heated to high – to cook on the sauce.
  14. Serve your Barbequed Pork Spare Ribs fresh and hot out of the oven or fresh off the grille. Good side dishes are steamed fresh broccoli or cauliflower, and roasted garlic mashed potatoes. And if it’s a hot summer day? Have some cold beer or sodas with it too!