Spring is well under way and hopefully by now you have dusted off your grill. Gabe loves to grill, he is actually better at it than I am (shhh don’t tell him I said that I will never hear the end of it;). Ribs are his all-time favorite thing to grill and he has more than one way to make them. Today, I will be sharing one way don’t worry I will make sure I share more than one of his recipes! I am usually in charge of the BBQ sauce and typically make the same recipe which I shared in my last post here. There is something about this sauce that just goes so well with ribs. I challenge you to try these out just once and I promise this will be your new number one go-to recipe for ribs.
- 1/2 cup light brown sugar
- 2 tbsp. Spanish paprika
- 2 tbsp. kosher salt
- 1 tbsp. chile powder
- 2 tsp. ground cumin
- 2 tsp. garlic powder
- 1/2 tsp. ground cinnamon
- 2 racks (4 to 5 pounds each) pork spareribs
- For the ribs: Preheat the oven to 275 degrees F.
- Line a baking sheet with foil, enough to fold over the ribs, approximately twice the size of the baking sheet.
- In a small mixing bowl, combine the sugar, paprika, salt, chile powder, cumin, garlic powder and cinnamon.
- Place the ribs on the prepared baking sheet. Generously sprinkle the ribs on both sides with the spice mixture. Really rub it in! Place the ribs meat-side down and fold the foil tightly around the ribs to make a sealed packet. Bake the ribs until they become pliable but not falling apart, 2 to 2 1/2 hours. You know the ribs are done when the meat pulls away from the bone. Once the ribs are tender, carefully pour off 1/2 cup of the accumulated juices into a bowl and reserve. Keep the ribs wrapped in the foil to keep warm.
- Preheat a grill over high heat. Just before serving, slather the ribs with the tangy BBQ sauce and char them on the grill, basting them with the sauce and turning as they char up. (If you don't have a grill, you can slather them with sauce and stick them under the broiler to char.) Serve the ribs with extra BBQ sauce on the side.