Oven-Roasted Spareribs
From the best ever cookbook The New Best Recipe

Made by the ever-enthusiastic, lovely, cute-dork PickleBoy!



What you will need:
2 full racks pork spareribs (approx 6 lbs.) trimmed of excess fat
¾ cup of Dry Rub
3 cups of BBQ Sauce

step one: mix following ingredients to make the dry rub
¼ cup of your favorite paprika – we opted for smoked
2 TB chili powder
2 TB ground cumin
2 TB dark brown sugar
2 TB salt
1 TB dried oregano
1 TB sugar
1 TB ground black pepper
1 TB ground white pepper
1-2 tsp cayenne pepper

step two: rub both sides of each slab with the dry rub (you will have a little extra) and let them stand at room temperature for one hour. preheat oven to 300 degrees.

step three: place ribs meaty side up on a heavy rack on a rimmed baking sheet, wrap with aluminum foil and roast for an hour.



step four: at some point during these many hours make BBQ sauce
1 med. Onion
¼ cup water
1 cup ketchup
2 TB cider vinegar
2 TB worcestershire sauce
2 TB Dijon mustard
5 TB molasses
1 tsp Tabasco
¼ tsp ground black pepper
1 ½ tsp liquid smoke
2 TB vegetable oil
1 garlic clove, minced
1 tsp chili powder
¼ tsp cayenne pepper
process onion and water in food processor until pureed and slushy. Press thru fine mesh strainer until you get approx. ½ cup juice. Whisk together all but the last four ingredients. Heat oil and add garlic, chili powder, cayenne and cook until fragrant. Then whisk in the ketchup mixture, bring to a boil, reduce to a gentle simmer and cook without lid until flavors meld and it thickens - approx 25 minutes.

step five: after the first hour in oven, remove foil from ribs and continue to cook for another hour.

step six: now remove ribs from oven, brush meaty side of slabs generously with BBQ sauce. Back in the oven for a further 1 ½ hours until the meat is nearly falling from the bones.



wacky step seven: I was skeptical at first but, my friends, this step makes a fantastic difference. Remove the ribs from the oven and wrap each slab completely in foil. Put foil-wrapped slabs in a brown paper bag and fold over to seal tightly and allow them to rest at room temperature for one further hour.

step eight: remove ribs from foil, cut between bones and serve with the extra BBQ sauce and a bunch of other yummy stuff like my grandma’s excellent potato salad, Belinda’s yummy beans and coleslaw, beeeer.



step nine: Lie down about to burst and wonder why you ever have to spend $22 on one serving of inferior BBQ ribs out at any restaurant ever again!