Sunday, June 19, 2011

Oven-Roasted Spare Ribs with Southwestern Spice Rub and Beer

If you don't have the time or inclination to fire up the grill, then oven roasting is a perfectly good way to have some ribs with BBQ sauce. The key to really tender, succulent ribs is roasting them low and slow in the oven, in a couple bottles of beer. The beer will have pretty much evaporated by the end of cooking, leaving a really nice aroma & flavor, without any hint of the alcohol. Brush with BBQ sauce and then serve.


If you still want that charcoal-grilled flavor, finish them off on the grill for 5-10 minutes right after they come out from the oven, then brush with BBQ sauce just before serving (so that the sauce doesn't burn on the grill).


1 rib rack will serve 2-3 people. 


Ingredients:
1-2 pkgs. of pork spare ribs or extra meaty baby backs or Country ribs (about 6-7 lbs. total)


Spice Rub:
2 tbsp. chili powder
2 tbsp. paprika
2 tsp. ground coriander
1 tsp. ground cumin
1 tsp. granulated garlic
2 tsp. Mexican oregano
2 tsp. salt
2 tsp. black pepper
2 tsp. dried mustard
1 tbsp. brown sugar


2 12-oz. bottles of beer (I like to use Newcastle Brown Ale)
A bottle of your favorite brand of BBQ sauce


1. Preheat oven to 225-250F. Blend spice rub together in a small bowl.


2. Prep the ribs by rinsing and then drying them well with paper towels. Remove the silver skin from backside of the ribs. Rub both sides of ribs generously with the spice rub, then place meat side up in a foil-lined roasting pan.


3. Pour both bottles of beer over the ribs, cover pan tightly with foil, and place in the oven. Roast 2-3 hours or until ribs are done. Serve with BBQ sauce. 


4. Alternatively, you can brush ribs with BBQ sauce when they are done, then finish them on the grill for about 5-10 minutes to give them that charcoal-grilled flavor. 


Ground coriander, Mexican oregano, ground cumin, paprika, dried mustard, and black pepper.

Blend all the spices, along with salt & brown sugar together in a small bowl.

Spare ribs and Country ribs work great in this recipe. Baby backs are less meaty and don't seem to stand up as well to the long cooking time. 

Wash and thoroughly dry the ribs. Remove the silver skin from the backside of the ribs.

Sprinkle rub generously on both sides, then place the ribs (meat side up) in a foil-lined roasting pan.

Pour 2 bottles of beer over the ribs.

Cover the pan tightly with foil & roast in a 225-250F oven for 2-3 hours, or until the meat is super tender.

Brush the ribs with BBQ sauce when done. You can serve as is, or put them on the grill for another 5-10 minutes to get that charcoal-grilled flavor.

A good side with the ribs is Japanese-style potato salad http://thegrubfiles.blogspot.com/2011/06/japanese-style-potato-salad.html 

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