Email to Pat Thrasher      

Recipe Categories: TallGalPat's HOME PAGEAPPETIZERS BBQ BREAD BREAKFAST CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS EGGS FISHandSEAFOOD MARINADES MEATS PASTA POULTRY RICE SALADandDRESSING SANDWICHES SAUCES sidedish SOUPSandSTEWS VEGETABLES

Heath's Best Ever Ribs




Source of Recipe


Stacy


List of Ingredients




4 lbs pork spare ribs, trimmed of excess fat and pricked all over with a fork. Take skin off back of ribs and strip rib side (not meat side) bone of thin silvery skin.

1/4 cup BBQ Sauce (we used Bulls Eye)
1 TBSP Hot Sauce (we used Franks)

Dry Rub:

(He didn't measure but estimates as follows):

1 TBSP dehrydrated onion flakes
1/2 tsp cinnamon
1/2 tsp ground dried ginger
1 tsp black pepper
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp oregano
1 TBSP Kosher (Large flake) salt
1/4 cup brown sugar


Recipe



Run mixture through coffee grinder or blender until fine powder.

Rub ribs all over with dry rub.

Preheat oven to 300º. Bake ribs meat side up for 1 hour. Remove ribs from oven and flip over. Bake another hour. Remove ribs from oven, drain fat. Flip over and cook for 40 minutes. Remove ribs from oven and baste very lightly on both sides with BBQ sauce/hot sauce mixture. Return to oven. Cook another 30 minutes. Cooking time may vary depending on oven, etc. Watch ribs to make sure they don't burn.