BBQ Pork Spare Ribs

It's football playoff season, and even though my beloved Eagles lost, while I was freezing my little tush off at the game, I might add, there is still plenty to see. And seeing is eating (and drinking). So for long cold Sundays spent watching football, we need some good, messy game eats. How about some ridiculously large BBQ pork spare ribs? Yes, please. Ribs are so easy to make at home, I surprised I never thought of doing it before. Just remember the one cardinal rule, SLOW AND LOW, and your ribs will turn out tender, juicy, and succulent. So grab a bottle of your favorite BBQ sauce (or make your own, recipe at the bottom) and cozy up for a few hours while the wonderful smell of barbecue wafts threw your house.



Pork Spare Ribs:
6 lbs of Pork spare ribs (2 slabs)
3 tbsp of brown sugar
1/2 tsp of salt
1 1/2 tsp celery salt
1 tsp of pepper
1 tsp of paprika
1 tsp of cumin
1 tsp of chili powder
2 tsp of onion powder
1/2 cup of Barbecue Sauce (recipe follows), plus more for serving

In a small bowl mix together the sugar and all the seasonings. Rub the ribs with the spice mixture on both sides. Wrap them in plastic wrap and refrigerate for at least an hour, preferably longer, up to overnight. Position the oven racks in the upper and lower thirds of the oven and pre-heat the oven to 300 degrees. Line two baking sheets with tin foil and place a slab of ribs on each sheet, bonier side down. Put sheets in the oven and cook for 1 hour, then flip the baking sheets (upper to lower, lower to upper), bake an additional hour. Flip the ribs again, and brush each rack with barbecue sauce. Cook an additional 30 minutes. Ribs will be tender and very easy to cut into individual ribs. Serve with additional sauce on the side, and keep second (and third) helpings of ribs in the oven while you are eating.



Roasted Chile Barbecue Sauce:
2 anaheim chilis
2 jalapeños
1 1/2 cups of tomato puree
1 cup of ketchup
3 cloves of garlic
1 tbsp of Worcestershire sauce
1/3 cup of white wine vinegar
1 heaping tbsp of tomato paste
1/2 cup of molasses
1/4 tsp of salt

Pre-heat the broiler. Wash the peppers and pat dry. Place on a foil lined baking sheet and drizzle with olive oil. Broil until skins are charred and peppers are fragrant, about 4 minutes each side. Let peppers cool down. In a small pot over bring tomato puree and ketchup to a boil, then reduce heat to low. Meanwhile, peel the charred skin off the peppers and slice off tops (discard seeds if desired). Put peppers and garlic in a food processor or blender and pulse until the mixture is pureed. Add to the tomato mixture. Add in remaining ingredients and bring to a boil again. Cover and reduce heat to low. Allow to simmer covered for 2 hours or longer.



They are so delicious I had to throw in one last pic.

Happy Eating.