BBQ Spareribs

BBQ ribs are one of those meals that takes a bit of advanced planning, but it is well worth the effort.  You can whip this together in the morning before work and it'll be ready to devour upon your return.  The method of prepping ribs in this recipe (removing the membrane, broiling and slow-cooking) was taught to me by some good friends while we lived in England. As these friends hailed from Oklahoma, land of BBQ, I can confidently say that they knew their BBQ ribs.  You'll find that broiling and slow-cooking as directed here will result in wonderfully tender, tasty, and utterly delicious barbeque ribs.  Enjoy!

BBQ Spareribs

Serves 4-6

Turn your oven on to broil.

Prepare your ribs:

1) You will want 1-2 racks of spareribs (the ones I usually get are called pork back ribs, you can use beef ribs as well).  You will want around 12 bones w/ meat. 

2) There is a thin membrane on the back side of the ribs, along the bone. Use a knife or something to get under the membrane.  Once you get a bit of the membrane separated, you should be able to pull it all off.  (Note about the membrane: It's okay to leave it on, but if you remove it, it lets more of the taste get into the ribs during cooking - here's a good link for removing the membrane).

Place the ribs on a cookie sheet lined lined with foil. 

Rub the ribs with the following:

4 - 6 Tbsp. brown sugar

1 tsp paprika
1/2 tsp salt
1/2 tsp pepper

Wrap the ribs tightly in foil, double-wrapping, if needed.  Broil for 5-7 minutes on each side.  Unwrap and cut the ribs into piece sizes with 2-3 bones each.  Place them in the crockpot with BBQ from below. 

While ribs are broiling, put the following into your crock pot one of the two BBQ sauce options:

Option 1: 
1 chopped onion

2 - 3 cups honey BBQ sauce (or your favorite BBQ sauce)

2 Tbsp maple syrup

OR

Option 2: 

1/2 onion, diced (optional)

1/2 cup honey

1 cup apple cider vinegar2 cups canned tomato sauce (plus 1-2 tsp salt if you're using low-salt tomatoes) OR 2 cup ketchup
2 Tbsp hot sauce (I use a locally made habanero sauce, which adds a nice kick - adjust depending on how spicy you want your sauce).  2 Tbsp worcestershire sauce2 Tbsp GF soy sauce (Bragg's works well)2 Tbsp dark molasses4 tsp dry mustard2/3 cup sucanat sugar OR brown sugarground pepper, to taste (optional)


Once you've put ribs in sauce, mix gently to coat with sauce mixture.  

Cook on low 8 hours OR cook on high 4-5 hours.  They’ll be deliciously tender and ready to eat!  They melt off the bones. 

Enjoy!!!