Ingredients
For the brown sugar rub:
- 1/2 cup brown sugar (packed firmly)
- 1 tablespoon garlic powder
- 1 tablespoon sea salt
- 1 tablespoon ground cumin
- 1 tablespoon dried Italian herbs
- 1 tablespoon sweet paprika
For the barbecue sauce:
- 2 cups ketchup
- 1/2 cup spicy mustard
- 1/2 cup Worcestershire sauce
- 1 tablespoon hot sauce
- 1 tablespoon molasses
- 1/2 lime, juiced
- 1/4 teaspoon each: salt, pepper, garlic powder and onion powder
For the ribs:
- 1 tablespoon olive oil
- 1 slab pork spare ribs (about 3 pounds)
- 1/4 cup brown sugar rub
- 1/4 cup distilled white vinegar
- 1/2 cup prepared barbeque sauce
Directions
- Prepare a charcoal grill to medium heat.
- Make the brown sugar rub by mixing all its ingredients together in a dry bowl.
- Make the barbecue sauce by adding all ingredients to a saucepan and simmer over medium-low heat for 10 minutes.
- Rub the slab of ribs with olive oil then coat the top meaty side of the ribs with the brown sugar rub.
- Place the ribs with the seasoned side down on the indirect heat side of the grill, without the coals underneath.
- Cover the grill with the lid. After 20 minutes check and turn over.
- Brush generously with the vinegar. Repeat this step at least two additional times, ensuring you are brushing both sides with the vinegar. This helps to tenderize the meat.
- Cover again and let the ribs continue to cook for an additional 40 minutes or until a meat thermometer reaches 160 F.
- Turn the ribs for the last time and coat them in the barbecue sauce.
- Remove ribs from the grill and let them rest for about 5 minutes before slicing.
Note: Ribs can be baked on a parchment lined baking sheet at 350 F for the first hour and lowered to 325 F for an additional hour. Be sure to loosely cover the ribs with foil after the first hour. Brush with barbecue sauce for the final 10 minutes of cooking.
Slice and serve about 3 bones with a piece of whole wheat or white bread per southern tradition.
https://www.cutco.com/learn/cd-ribs