November 4, 2010

Pork Spare Ribs

Dry Rub:
2 T. paprika
1 T. chili powder
1 T. ground cumin
1 T. brown sugar
1 T. salt
1 T. dried oregano
1 T. granulated white sugar
1 T. cracked black pepper
1 t. cayenne pepper (optional)

1 rack of pork spareribs

Trim fat off spareribs, rinse with water and pat dry. Poke holes between bones with a knife. Rub the seasonings all over both sides of the rack of ribs.

Wrap tightly (double or triple wrap) in aluminum foil and place on a cookie sheet (juices may leak out if you don't wrap tightly). Put in oven and bake at 250 degrees for 4 to 5 hours. Remove from oven and let rest on cookie sheet for 1 hour.

You can use barbecue sauce or not- it totally depends on how you like them. I put barbecue sauce on them and placed them back in the oven at 350 for just a few minutes. Voila! The easiest and most tender ribs ever!

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