(*His title, not mine. Editorial comments will be in italics.)
Preparation:
Let ribs sit out to get to room temperature to make removing the bone side connective tissue * (*membrane) easier.
Cut racks in two.
Rub liberally, both sides, with C Rub (recipe follows)
Cooking:
Oven….
Wrap in aluminum foil with seal on the meat side
Place in oven at 300 degrees bone side down and bake for 2-2.5 hours (depending on how “falling off the bone” you want them).
As soon as you take them out of the oven, unwrap and cover both sides in sauce (recipe follows). Place them on a platter and let them rest while sauce sinks in. You can put them on a grill at this time or let them cool, cover them and refrigerate for finishing the next day.
Grill….
Cover once again with sauce prior to placing on the grill (directly over fire) meat side down initially* (*Yikes!!). Up to you on how much of a char you want. Flip when ready (so now bone side down) and baste again with sauce. When you are ready* (*or just possibly the ribs are) move ribs off of direct heat and continue to baste with sauce until you have the desired amount. Some like more than others…I always include extra sauce on the table just in case. During this phase, keep the cover closed to really get the sauce baked on.* (*and perhaps overcook the ribs into pieces resembling charcoal)
Serving:
Place 2-3 rib servings on a platter, sit back and enjoy the compliments…
“These are the best ribs that I have ever had!”* (*”We should have gone to David’s house”.)
C’s Rub:
90 % brown sugar…after that, it is up to you!
Salt and pepper are a must…garlic too* (does any of this sound familiar?)
I typically add cinnamon, paprika and some cayenne (not too much, depending on your guests palate), but also have included ginger, nutmeg, cumin (my kids hate cumin)…whatever you like!* (*Cinnamon? Nutmeg? He forgot the vanilla extract).
C’s Sauce:
When I say I make my own sauce….I’m not stupid!* (*too easy). I start with Sweet Baby Ray’s Original and go from there. Per bottle I add 2 tbsp. Worcestershire, 3 tbsp. yellow mustard or 2 tbsp. dry mustard, ½ cup of brown sugar, 1 tbsp. of hot sauce (I use Chalulla but up to you….does not make it very spicy but another layer of flavor..omit if concerned. Suggestion: add more to a separate bowl for the table for thrill seekers. There is always some additional, alcohol induced testosterone to abuse depending on your sense of humor. Have some fun at the expense of those family members who don’t care for and once you’ve put them in their place, claim ignorance saying you tried a new hot sauce and didn’t realize the strength….habanero is wicked.*(*and don’t forget the always hilarious whoopee cushions). Salt and pepper to taste.
Variations are limited only by your own creativity. I have added honey for sweeter ribs. Instead of barbecue sauce, I have used some sesame/ginger/teriyaki/peanut sauces for a more Asian flavor* (*and an oregano- laden marinara sauce for the popular Italian ribs). Cumin is a big hit with some, not my kids…but some. Mustard based sauces are big in the Carolinas* (*actually, vinegar-based) Key is be creative and most of all…have fun.
Word to the wise..if you are having a rIb cook off and there will be a prize to the winner and you are responsible for buying the prize..get something YOU really want because YOU WILL WIN!- C
Barbecued spareribs are terrific when done right, awful when not. Regardless of whether you are trying to win a rib cook off (is there such thing, outside of FoodNetwork?), take your time, do them right, and enjoy. And C is right….have fun.