Serves a Crowd

Home Version Barbequed Ribs

October  1, 2009
0 Ratings
  • Makes 2 full racks of pork spareribs (13 ribs each)
Author Notes

Make these ribs for a large family gathering. They are fabulous! They are really easy...all the preparation (which is minimal) can be done several hours before guests arrive. Such a great alternative to the usual steaks and burgers. NOTE: In order to have dinner on the table in time, you'll need to put these into the oven at least three hours before you plan to eat. —Loulies

What You'll Need
  • 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.
  2. For BBQ Rub: Mix first 6 ingredients in a small bowl. Rub the ribs (both sides) fully with this BBQ Rub.
  3. 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.
  4. 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).*
  5. 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).
  6. For "dry" ribs: Serve the Basting Sauce on the side.
  7. *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.

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1 Review

hookmountaingrowers June 23, 2013
I think there was too much dry rub. Was hoping that the meat would fall off the bone, it didn't. Was pretty good but probably wouldn't repeat.