Tuesday, July 20, 2010

Dry Rubbed Spareribs


     Sometimes the best recipes are the ones passed through the family. There are some special traditions that should just be handed down and never forgotten. One of my all time favorites is the rib recipe I got on a trip to New York, from the kids' Aunt Cathy. She sent me home with a rib recipe and a bottle of Dinosaur BBQ sauce. (They are big, rightfully so, in Syracuse). 
    This way of doing ribs is fabulous every single time, so I just have to share. If you can't get Emeril's Essence, look on line, he's free with giving this secret out - it's great. You can also look under my "spices" section and check out the way I do a dry rub. Oh yeah!

1 rack of spareribs
garlic powder
Emeril’s Essence spice blend (or other smoky spice blend)
Salt and black pepper
brown sugar
olive oil flavored cooking spray (any kind will do)
Place ribs on a large cookie sheet covered with foil. Sprinkle ribs with garlic powder, salt and pepper. Press thin layer of brown sugar on top, then spray with cooking spray. Sprinkle spices (dry rub) on top. 

Turn and coat other side. Bake 30 minutes at 350 degrees.

Flip ribs and repeat layering of spices every 30 minutes until done (about 4-5 hours.) Ribs will be tender and will wiggle (move) easily and meat will be drawn away from the bone on ribs. After a couple of hours, if the brown sugar is starting to caramelize and be too dark, reduce temperature to 300 degrees and cover with foil for 30 minutes more.

Unwrap foil and coat ribs with barbeque sauce. Grill for 15 minutes each side to finish off.
Serves 4-5.
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