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Sticky-Spicy BBQ Spareribs

Monday, April 30, 2012 19:40

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I decided that this year I would master the grill, especially after Andrew came home one day and the following conversation transpired.

Andrew: “Aidan’s mom is cooking on her barbecue grill. It smells so good!

Me: “Oh? What is she barbecuing?”

Andrew: “I dunno, but it’s not on fire like when you do it.”

Me: “Hmph.”

Yeah, that’s my dirty little secret…I am was a disaster when it came to the grill. Wait. Clarification…I can grill vegetables perfectly, as well as boneless-skinless chicken breasts. Hamburgers and hot dogs…well, it’s a good thing Andrew and Brett like meat well-done. So, my quest began. Like any good ~~nerd~~ librarian, I turned to books and the internet – reading, reading, and more reading. It paid off, as of last week, I grilled a ribeye to a perfect medium. While I forgot to take a picture, I also barbecued chicken quarters for my sister and mom – they gave them 2-thumbs up along with the requisite this chicken is delicious.

So, this week, I moved on to ribs. Now, in the past, I’ve cheated by boiling the ribs first, dousing them in Italian dressing, and then a brief moment on the grill where they were slathered with bottled barbecue sauce. They were edible. Nothing to write about, that’s for sure, but truthfully, I was embarrassed. No more!

Disclaimer: This method worked for me. I took my research and tweaked it to fit my needs. I am but a babe in the woods not a grilling aficionado, so keep that in mind…

The secret? Patience. A good rub. Tasty sauce. Oh, and patience. It definitely takes time, but it’s mostly hands-off time, so you’re free to create delicious side dishes while your ribs are cooking. Now, I have a gas grill, so if you have a charcoal grill, I am of no use.

Sticky-Spicy BBQ Spareribs

2 slabs St. Louis-style Spareribs

Rub

1/2 brown sugar

1/3 cup salt-free Creole/Cajun Seasoning (my favorite)

Salt & pepper, to taste

Sauce

1/3 cup packed dark brown sugar
1/4 cup white vinegar
2 Tbs. Worcestershire sauce
1 Tbs. yellow mustard
3 tablespoons barbecue seasoning (my favorite)
2 Tbs. honey
2 cups tomato ketchup

Remove silver skin from ribs. (Tutorial)

Liberally apply rub to ribs; set aside while you prepare the grill.

Preheat grill to high.

Place ribs meat side down and allow to sear for 5 minutes; turn over and sear the other side for another 5 minutes.

Turn off one of the heating elements and move the ribs to the unlit side.

Turn the lit element to low.

Close the lid, go inside, set the timer for 60 minutes, and make your sauce (see below).

DO NOT LIFT THE LID.

Check the ribs after 60 minutes, just to be sure nothing is burning.

Close the lid again, and go back inside or stay outside and water your plants, whatever, but don’t open the lid.

After the two hours, my rib bones were loose, so at that point, I slathered on the sauce, closed the lid and walked away for 30 minutes.

Remove ribs and allow to rest for 15 minutes before slicing.

Sauce adapted from finecooking.com

Combine all of the sauce ingredients in a large saucepan.

Bring to a boil, stirring constantly, then turn to low.

Allow sauce to simmer, uncovered, for 30 minutes; stir occasionally.

Set aside until ready to use.

Read more at Louanne’s Kitchen

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