June 10, 2008
This is our all time favorite Barbecue Pork Spare Ribs recipe. By pre-cooking the ribs in the oven the ribs are tenderized with the oven slow cooking. But you still get that wonderful grill flavor by finishing the final cook on the grill. Very tender ribs with good barbecue flavor. In bad weather you can cook the ribs entirely indoor in the oven.
While a pound of ribs per person may sound like a lot, remember it is not all meat. The bone accounts for much of the weight.
BBQ Pork Spare Ribs
1 hour 50 minutes
2 hours 10 mins
Yield: 6 servings
- 6 pounds Pork Spareribs
- 1 (10-3/4 oz) can tomato soup
- 1 (10-1/2 oz) can condensed beef broth
- 2 tablespoon molasses (light or dark)
- 1/4 cup onion, chopped
- 1/4 cup cider vinegar
- 1 teaspoon chili powder
- 1 teaspoon crushed thyme
- 1 teaspoon dry mustard
- 2 cloves garlic, crushed
- Dash celery salt
1. Make the sauce first by mixing all ingredients (except spareribs) in a saucepan.
2. Simmer the sauce, while stirring, for 10 minutes on medium heat. Set aside.
3. Place the ribs, bone side down, on a rack in a shallow pan. Set the oven for 350 degree F. and cook for one hour.
4. Remove from oven and drain excess fat.
5. Brush sauce (from step 2) liberally over ribs.
6. If you want to finish the ribs indoors continue roasting the ribs in the oven an additional 30 to 40 minutes or until the meat is falling off the bone tender, basting with the sauce every 10 minutes.
7. If you want to finish the ribs on the outdoor grill (recommended), after step 5, place ribs on the grill 6 inches above gray coals and cook 20 minutes on each side or until ribs are tender. Baste with sauce every 10 minutes while on the grill.
8. Serve hot with additional sauce on the side at the table.
Your BBQ would not be complete without MOM'S FAMOUS COLE SLAW
and STOVE TOP BBQ BEANS