Sometimes it’s about the journey, though the destination is mouthwatering. These ribs start in the oven and finish on the grill, with some time for flavors to coalesce in between. It’s a little work but worth the effort.Makes 4 servings
- 2 racks spare ribs, about three pounds each, peeled and dry rubbed with spice
Mix the ingredients for the rib rub and press into peeled spare rib racks the day prior to cooking. Preheat the oven to 300 degrees. In a shallow roasting pan, combine the ingredients for the braising liquid and lay the ribs on top. Cover with foil and cook for about 2 1/2 hours or until the meat begins to pull away from the bones. Cool completely in the liquid.
For the barbecue sauce, combine all of the ingredients and simmer on low heat until it begins to thicken, about 10 minutes. Move spare ribs to a hot grill, brushing with the sauce once heated through.
Recipe by Lorain County Community College Culinary Arts Institute.