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Oven-Roasted Spareribs

Source of Recipe


Adapted from "Steaks, Chops, Roasts and Ribs"






List of Ingredients



• -- Dry Rub --
  
• 4 Tbsp sweet paprika
  
• 2 Tbsp chili powder
  
• 2 Tbsp ground cumin
  
• 2 Tbsp firmly packed dark brown sugar
  
• 2 Tbsp salt (preferably kosher)
  
• 1 Tbsp dried oregano
  
• 1 Tbsp granulated sugar
  
• 1 Tbsp freshly ground black pepper
  
• 1 Tbsp freshly ground white pepper
  
• 2 tsp cayenne pepper (to taste)
  
• .
  
• -- Ribs --
  
• 2 full racks of spareribs (about 6 lbs. total)
  
• 3 cups barbecue sauce
  






Instructions



1. To make rub: In a small bowl, mix together the paprika, chili powder, cumin, brown sugar, salt, oregano, sugar and peppers; you will have about a cup. Measure out 3/4 cup of the rub and save the rest for later use in an airtight container or bag; it can be kept for several weeks in the pantry or several months in the freezer.
   
   
2. To make ribs: Trim any excess fat from the ribs and discard. Rub the 3/4 cup rub on both sides of the ribs and let the ribs stand at room temperature for at least an hour. For even more flavor, put the rub on the ribs the night before, wrap them in a double layer of plastic wrap and let them sit overnight in the refrigerator.
   
   
3. About 5 hours before you want to serve the ribs, adjust an oven rack to the middle position and preheat the oven to 300° F.
   
   
4. Place the ribs, meatier side up, on a heavy rack set on a baking sheet with a rim. Wrap the whole thing with aluminum foil. Roast for 1 hour, remove the foil, and return to the oven. Roast for another hour, then brush the meaty side of the ribs liberally with the barbecue sauce, about 3/4 cup per slab. You will use about half of the sauce; to avoid cross-contamination of the other half, split the sauce into 2 dishes before you baste, setting aside one dish to serve with the finished ribs. Cook for another 1-1/2 hours, or until the bones have separated from the meat.
   
   
5. Remove the ribs from the oven and wrap each slab completely in foil. Put the foil-wrapped slabs in a big brown paper shopping bag and crimp the top of the bag to seal it tightly. Allow to rest at room temperature for 1 hour.
   
   Unwrap the ribs, cut between the bones, and serve immediately with the remaining barbecue sauce.
   
   Makes 4 servings.