Ingredients with Measurements:
- 2 racks of pork spare ribs
- 1 cup of barbecue sauce
- 1/4 cup of brown sugar
- 1 tablespoon of paprika
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 cup of apple cider vinegar
- 1/4 cup of water
Special equipment needed:
- Grill or oven
- Aluminum foil
- Basting brush
Step-by-step instructions:
1. Preheat the grill or oven to 300°F.
2. Remove the membrane from the back of the ribs.
3. In a bowl, mix together the brown sugar, paprika, garlic powder, onion powder, salt, and black pepper to make the dry rub.
4. Rub the dry rub all over the ribs, making sure to coat both sides.
5. Wrap the ribs in aluminum foil, making sure to seal them tightly.
6. Place the ribs on the grill or in the oven and cook for 2 hours.
7. In a bowl, mix together the barbecue sauce, apple cider vinegar, and water to make the basting sauce.
8. After 2 hours, remove the ribs from the grill or oven and carefully open the aluminum foil.
9. Brush the basting sauce all over the ribs.
10. Return the ribs to the grill or oven and cook for an additional 30 minutes, basting every 10 minutes.
11. Remove the ribs from the grill or oven and let them rest for 10 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours and 30 minutes
Temperature:
Preheat the grill or oven to 300°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 580
Fat per serving: 35g
Carbohydrates per serving: 35g
Protein per serving: 30g
Substitutions for ingredients:
- Pork spare ribs can be substituted with beef spare ribs or baby back ribs.
- Barbecue sauce can be substituted with any other type of sauce, such as honey mustard or teriyaki.
- Brown sugar can be substituted with honey or maple syrup.
- Apple cider vinegar can be substituted with white vinegar or red wine vinegar.
Variations:
- Add a tablespoon of chili powder to the dry rub for a spicier flavor.
- Use a different type of wood chips on the grill, such as hickory or mesquite, for a smokier flavor.
- Add a tablespoon of Worcestershire sauce to the basting sauce for a tangier flavor.
Tips and tricks:
- Make sure to remove the membrane from the back of the ribs to ensure they cook evenly.
- Seal the aluminum foil tightly to keep the ribs moist.
- Baste the ribs every 10 minutes to keep them from drying out.
- Let the ribs rest for 10 minutes before slicing to allow the juices to redistribute.
Storage instructions:
Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the ribs, place them in a baking dish and cover with aluminum foil. Bake in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the ribs on a platter with additional barbecue sauce on the side.
Garnishes:
Garnish the ribs with chopped parsley or green onions.
Pairings:
Serve the ribs with coleslaw, baked beans, or corn on the cob.
Suggested side dishes:
- Coleslaw
- Baked beans
- Corn on the cob
- Potato salad
- Macaroni and cheese
Troubleshooting advice:
- If the ribs are too dry, baste them more frequently.
- If the ribs are not cooked through after 2 hours, cook them for an additional 30 minutes.
Food safety advice:
- Make sure to cook the ribs to an internal temperature of 145°F to ensure they are safe to eat.
- Always wash your hands and any surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Barbecue spare ribs have been a popular dish in the United States since the 19th century. They are often associated with Southern cuisine and are a staple at backyard barbecues and cookouts.
Flavor profiles:
Barbecue spare ribs are sweet, savory, and smoky.
Serving suggestions:
Serve the ribs hot off the grill or oven with your favorite sides.
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