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This is also one of my favorite sticky, ooey, gooey falling right off the bone sparerib recipes. I love to cook these nice and slow.

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Raciónes: 8 servings
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Ingredientes

Cost per serving $1.10 view details

Direcciones

  1. At least the night before you make the ribs, if not earlier, combine the BBQ sauce ingredients in a saucepan. Simmer over medium low heat for 1/2 an hour. Chill overnight (keeps several months in the refrigerator).
  2. The night before you make the ribs, combine the spice rub ingredients in a bowl, and mix together well. Pat about 1/3 of the total spice rub on the top and bottom of the rib slabs.
  3. Allow to sit, refrigerated, overnight.
  4. The next day, about 5 hours before dinner, take the ribs out of the fridge, sprinkle top and bottom with about half of the remaining spice rub. Let sit at room temperature for 45 minutes.
  5. Take BBQ sauce out of refrigerator sit and allow to reach room temperature.
  6. Heat oven to 200- 225 degrees. After the ribs sit at room temperature, put them in the oven on a large baking sheet. Bake 4 hours. If the ribs start to look dry, baste them with a little beer.
  7. About halfway through cooking time, sprinkle ribs with the rest of the spice rub. I like to start halfway thru the baking process with turning and basting the ribs every half hour - brush with a fairly liberal amount of the BBQ sauce and continue slowly baking until ribs are nicely coated and the sauce is baked on. I also like to make extra sauce to serve on the side for dipping

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Nutrition Facts

Amount Per Serving %DV
Serving Size 154g
Recipe makes 8 servings
Calories 257  
Calories from Fat 26 10%
Total Fat 2.99g 4%
Saturated Fat 0.76g 3%
Trans Fat 0.02g  
Cholesterol 6mg 2%
Sodium 1221mg 51%
Potassium 488mg 14%
Total Carbs 58.8g 16%
Dietary Fiber 4.0g 13%
Sugars 50.51g 34%
Protein 3.53g 6%
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