Finger Lickin' Ribs

Category: Meat

Date: 08-29-2009

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Finger Lickin' Ribs     
        
Spice Rub      
1 tablespoon sugar     
2 teaspoons each salt, pepper, and paprika  
1 whole rack pork spareribs (about 3 lbs)    
        
Barbecue Sauce        
1 cup ketchup  
1/2 cup distilled white vinegar        
2 tablespoons packed light-brown sugar      
2 teaspoons minced garlic     
1 tablespoon plus 1 teaspoon Worcestershire sauce
1 teaspoon yellow mustard    
1 teaspoon liquid smoke       
1/2 teaspoon hot pepper sauce, or to taste
        
        
1. Heat oven to 350  F.  Have ready a large foil-lined (for easy cleanup) roasting pan with a rack.    
        
2. Mix the Spice Rub ingredients together and rub all over ribs.   
        
3. Place the ribs meaty side up on roasting rack in foil-covered pan.  Cover with foil and bake  
about 2 1/2 hours to 3 hours until meat is very tender.    
        
4. Meanwhile mix sauce ingredients in a medium saucepan.  Bring to a boil, reduce heat and     
simmer uncovered 25 to 30 minutes, stirring occasionally, for flavors to develop and to  
thicken slightly.  Brush sauce on baked ribs.        
        
5. To grill:  Cook ribs 4 to 6 inches from heat source 12 to 14 minutes, basting once or twice  
with the sauce and turning ribs over 3 or 4 times to prevent burning, until lightly charred.      
To broil:  Line broiler pan with foil.  Place ribs on broiler-pan rack and cook 4-6 inches         
from heat source as directed.        
        
6. Cut into individual ribs and serve with any remaining sauce.     
                
Tip:  Baking the ribs before grilling (or broiling) gets rid of fat, tenderizes the meat    
and shortens grilling time.    
        
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