PORK SPARERIBS Copyright The Mobile Home Gourmet, MobileHomeGourmet.com, all rights reserved.

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1 PORK SPARERIBS Serves 6 to 8. By Dennis W. Viau; modified from several sources. I started this recipe from a request for ribs. It led to the usual research I do for a recipe. The possibilities among rubs and sauces is almost endless. I wanted a barbecue sauce in which the predominant flavor would not be ketchup and I wanted a rub that wouldn t be too spicy, allowing me to taste the meat. I decided to make my own. Ingredients: For the Rub (makes enough for several racks of ribs): ½ cup (60g) paprika ¼ cup (50g) salt ¼ cup (40g) celery salt ½ cup packed (90g) brown sugar (any color) ½ cup (80g) garlic powder (granulated garlic) ½ tablespoon Old Bay seasoning ½ tablespoon ground cumin ½ tablespoon ground coriander 1 tablespoon ground cinnamon 1 tablespoon ground mustard (Coleman s mustard powder) For the Barbecue Sauce: 1 cup (237ml) apple cider vinegar 1 cup (237ml) bourbon 3 to 4 cloves garlic; minced 1 tablespoon red pepper flakes (optional) 3 ounces (85g) tomato paste (half a 6 ounce can) 1 tablespoon dijon mustard 1 teaspoon Creole seasoning ¼ cup packed (45g) brown sugar (any color) 1 teaspoon Wright s Liquid Smoke (hickory or mesquite) Other possibilities can include ketchup, Worcestershire sauce, soy sauce, lemon juice, etc. your choice For the Spareribs: 2 racks (about 3 pounds/1.4kg each) of pork spareribs 1 bottle (1½ cups/12 fluid ounces/355ml) beer Directions: To Make the Rub: Combine all the ingredients and mix well. Store in an air-tight jar until needed. To Make the Barbecue Sauce: Combine all the ingredients in a saucepan and heat to boiling. Reduce the temperature to low and simmer, stirring often, 10 to 15 minutes. Cool, then transfer to a bowl and cover. Refrigerate until needed. Can be made in advance. To Prepare the Spareribs: Use a knife to separate the silver skin from the bone side of the ribs. Loosen a corner and then grip with a paper towel. Tear away from the ribs and discard

2 2 Coat the ribs with the spice rub and gently rub into the meat. For a spicy flavor, use plenty of rub. For a delicate flavor that won t overpower the flavor of the pork, use less. Wrap the meat in plastic and place on a baking sheet (to catch drips). Store in the refrigerator overnight. To Roast the Spareribs: Heat the oven to 250 F (121 C). Remove the plastic wrap and place the racks of ribs in a deep sheet pan or a roasting pan. Add ½ to ¾ of the bottle of beer. Cover the pan well with aluminum foil. Roast 2 to 2½ hours until tender and the meat pulls back from the ends of the bones. Remove from the oven and garnish with barbecue sauce. Heat the oven broiler (or transfer to a grill). The remaining sauce can be placed in a bowl for garnishing at the table. Place the racks under the boiler 2 to 3 minutes until the sauce bubbles and begins to brown. Remove from the broiler (or grill) and section into serving-sized pieces. Plate with a generous serving of coleslaw and any other vegetables, such as corn on the cob, you prefer. 1 STEP-BY-STEP In a large bowl, combine all the rub ingredients and blend well. This will make enough rub to season 4 to 6 racks of ribs, depending on size and the amount of seasoning you apply to each rack. Any remaining rub can be stored in a jar in the cupboard.

3 2 3 To prepare the racks, use a knife to separate a corner of the silver skin on the back (bone side) of the racks and pull the membrane to remove it. Using a piece of paper towel to grip the skin can make the task easier. 3 Season each rack with the rub mixture and rub it into the meat. The amount of seasoning will determine the final flavor of the ribs. If you prefer a milder flavor to allow the pork s flavor to stand out, use less rub. If you prefer a bold, spicy flavor, use more of the mixture. Wrap the racks in plastic and place in the refrigerator overnight.

4 4 4 Assemble all the ingredients for the barbecue sauce in a saucepan. 5 Bring the barbecue sauce to a boil over medium heat and then reduce the heat to low. Simmer, stirring often, to cook the sauce 10 to 15 minutes. For a thicker sauce, reduce the liquid further by cooking longer. Taste for salt at the end of the cooking time. I found that my sauce didn t need any additional salt. Cool the sauce and refrigerate until needed. It can be made a day or two in advance.

5 6 5 Place the racks of ribs in a large roasting pan, or a sheet pan with high sides. Meanwhile, heat the oven to 250 F (121 C). 7 Add ½ to ¾ of a 12-ounce (355ml) bottle of beer to the pan. Cover the pan well with foil and roast for 2 to 2½ hours.

6 8 6 After the ribs have roasted, transfer to a baking sheet. Brush the surface with barbecue sauce and place under the broiler (or on a grill) for 2 to 3 minutes to lightly brown the sauce. 9 Divide the ribs into desired portions and serve with plenty of coleslaw and some additional sauce on the side. Conclusion Although there are a lot of ingredients in this recipe, the is one of the easiest preparations because most of the ingredients are assembled all at once. The flavor of the ribs and the coleslaw is delicious.