Home Version Barbequed Ribs Recipe

Name: Home Version Barbequed Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons salt; 4 tablespoons sugar; 2 tablespoons ground cumin; Several twists of freshly-ground black pepper; 2 tablespoons chili powder or 1 teaspoon cayenne; 4 tablespoons sweet paprika; 1 3/4 cups red or white wine vinegar; 2 tablespoons Tabasco or other hot sauce; 2 tablespoons sugar; 1 tablespoon salt; Several twists of freshly-ground black pepper; 2 full racks of pork spareribs (13 ribs each)

Servings: persons

2 tablespoons salt
4 tablespoons sugar
2 tablespoons ground cumin
Several twists of freshly-ground black pepper
2 tablespoons chili powder or 1 teaspoon cayenne
4 tablespoons sweet paprika
1 3/4 cups red or white wine vinegar
2 tablespoons Tabasco or other hot sauce
2 tablespoons sugar
1 tablespoon salt
Several twists of freshly-ground black pepper
2 full racks of pork spareribs (13 ribs each)

1
["Preheat the oven to 180 degrees.", "For BBQ Rub: Mix first 6 ingredients in a small bowl. Rub the ribs (both sides) fully with this BBQ Rub.", "Place the ribs on baking sheets or a large roasting pan and put them in the oven for 3 hours. No need to do anything until that time is up; this is a slow-cooking process and you are simply letting the spices infuse into the meat.", "30 or 45 minutes before you are ready to remove the ribs from the oven, get a charcoal fire going. You will want a very low fire to put the ribs on once you have removed them from the oven. They can remain on the low fire for as long as you can stand (5 minutes each side or up to 1/2 hour) to create a light crust and warm the ribs up properly (the longer they cook, the better).*", "For Basting Sauce: For ""wet"" ribs (which we prefer): Mix next five ingredients together in a medium bowl. Coat both sides of the rib racks just before removing from the fill (or oven).", "For ""dry"" ribs: Serve the Basting Sauce on the side.", "*Note: If you do not have a grill, you can: remove the ribs from the slow-cooking process, turn the broiler on, place the oven rack to the lowest rung, and finish the ribs in this manner once the oven is hot enough."]

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons salt, 4 tablespoons sugar, 2 tablespoons ground cumin, Several twists of freshly-ground black pepper, and more.

Yes, Home Version Barbequed Ribs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Home Version Barbequed Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions