Ultimate Dry-Rub Barbecued Spareribs
by Gary Gee
2 Tablespoons smoked paprika
1 Tablespoon hot paprika
2 teaspoons dry mustard
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons cayenne pepper
2 teaspoons dried thyme, crumbled
2 teaspoons dried oregano, crumbled
2 teaspoons ground coriander
1 teaspoon brown sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon Slap Ya Mama Hot Cajun Seasoning
4 to 6 pounds pork spareribs, cut into smaller racks if necessary
Preheat oven to 325°.
In a small bowl, combine all rub ingredients (everything but the ribs). Rub the mixture thoroughly all over the ribs, pressing to adhere. Position the ribs in a large, shallow roasting pan and cook, uncovered, until tender, about 2 hours. Baste occasionally with pan drippings.
If desired, prepare charcoal grill during the last hour of cooking. Finish ribs over medium coals to brown, taking care not to burn.
Cut into individual ribs to serve.
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