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Ribs - oven BBQ Spareribs
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Rub: | |
6 tbsp | yellow mustard |
2 tbsp | ketchup |
3 medium cloves | garlic, minced or pressed through garlic press ( about 1 tbsp) |
2 tsp | ground black pepper |
1 tbsp | sweet paprika |
1 tbsp | chili powder |
1/2 tsp | cayenne pepper |
1 1/2 tbsp | kosher salt |
3 tbsp | brown sugar |
Ribs: | |
2 racks | spareribs |
2 1/2-3 lbs ea. | trimmed of surface fat, membrane removed ( see illustrations below), each rack cut in half |
1/4 cup Lapsang Souchong tea leaves (finely ground) from about 10 tea bags, or 1/2 cup loose tea leaves ground to a powder in a spice grinder) | |
1/2 cup | apple juice |
See illustrations below: Homemade indoor smoker
1. For the rub: combine mustard, ketchup, and garlic in small jowl; combine pepper, paprika, chili powder, cayenne pepper, salt, and sugar in separate small bowl. Spread mustard mixture in thin, even layer over both sides of ribs; coat both sides with spice mixture, then wrap ribs in plastic and refrigerate for at least 8 hours and ip to 24 hours.
2. Transfer ribs from refrigerator to freezer for 45 minutes. Adjust one oven rack to lower position and second rack to upper-middle position ( at least 5" below broiler). Place baking stone on lower rack; heat oven to 500 degrees. Sprinkle ground tea evenly over bottom of rimmed baking sheet; set wire rack on sheet. Place ribs meat side up on rack and cover with heavy duty foil, crimping edges tightly to seal. Roast ribs directly on stone for 30 minutes, then reduce oven temperature to 250 degrees., leaving oven door open for 1 minute to cool. While oven is open, carefully open one corner of foil and pour apple jive into bottom of baking sheet; resealable foil. Continue to roast until meat is very tender and begins to pull away from bones, about 1 1/2 hours. (begin to check ribs after 1 hour; leave loosely covered with foul for remaining cooking time.)
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