Posted at http://mynew30.blogspot.com
1 rack of pork spareribs or baby back ribs
Dry Rub
1 teaspoon garlic salt
1 teaspoon cumin
20 turns of the pepper grinder
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon oregano
1/4 teaspoon of white pepper
1/4 cup of brown sugar
Wet Sauce
1 (15 ounce) can of tomato sauce
1 tablespoon of tomato paste
1/3 cup of ketchup
3/4 cup of brown sugar
10 turns of the pepper grinder
1/2 teaspoon of McCormick Far East Sesame Ginger blend
1/2 teaspoon Slap Ya Mama Cajun Seasoning
1/2 teaspoon of cayenne pepper
1/4 teaspoon of dry mustard
1/4 teaspoon of turmeric
1/4 teaspoon of onion salt
1/4 teaspoon of garlic salt
1/2 teaspoon of yellow mustard
1/2 teaspoon of hot sauce
1/2 teaspoon of Kitchen Bouquet
1/2 teaspoon of Worcestershire sauce
1/2 teaspoon of Liquid Smoke
1 teaspoon of soy sauce
2 tablespoons of Steen's pure cane syrup
Preheat oven to 250 degrees. Combine all of the dry rub ingredients in a small bowl. Prepare the rack by removing the membrane from the back of the ribs and cutting away that extra little flap of tough meat across the top - just discard that. Line a baking pan with aluminum foil. On the bottom side of the ribs, sprinkle on a generous amount of the dry rub and rub it in. Set the ribs on the baking pan with the seasoned side down, and apply the remaining dry rub on the top side. Roast uncovered at 250 degrees for 2 hours.
Meanwhile prepare the wet sauce by combining all of the ingredients together and whisking to blend. If you are not blessed to have Steen's (or heaven forbid) another brand of pure cane syrup in your area, you can eliminate that ingredient and maybe add a bit of extra brown sugar. I simply cannot recommend a substitute, since, well there isn't a substitute for Steen's! After the ribs have cooked for 2 hours, remove them and pour some of the sauce over the top of the ribs. Using a brush, gently spread the sauce all over the ribs. Cover the entire pan tightly with aluminum foil and return to the oven, baking for an additional 2 hours, or until the meat begins to pull away from the bone.
When ready to serve, brush a little extra sauce on each serving but definitely serve with a side of sauce for dipping that meat into! Don't forget some pasta salad, or maybe potato salad and what else but baked beans? (Okay, okay... I know... that's TWO starches, but hey! It's a BBQ and I've been workin' hard in that yard!!)
Leftovers? Build a BBQ Sundae
Mason Jars
Leftover Baked Beans, warmed or at room temperature
Leftover Cole Slaw
Leftover Pork, warmed
Leftover BBQ Sauce, warmed
Dill pickle spears
Pull the pork off of the bone and chop or shred; place into a bowl, stir in some barbecue sauce and warm in microwave. If desired, warm up the beans also. In the bottom of a Mason jar, spoon a layer of about 1/2 cup of baked beans. Top that with about 1/2 cup of coleslaw. Finish off with a layer of shredded leftover pork. Spoon a small amount of extra sauce on top. Garnish with a dill pickle spear.
