Gord found this recipe for Rubbed and Glazed Pork Spareribs and had intentions of making it for supper tonight.
But he ended up fencing all day so I got it ready.
Here's the recipe with my pictures along the way:
1 cup packed light or dark brown sugar
2 tablespoons kosher salt
2 teaspoons Spanish smoked paprika
2 teaspoons cayenne pepper
2 teaspoons garlic powder
1 teaspoon ground allspice
1 teaspoon red pepper flakes
2 slabs pork spareribs ( each about 3 pounds)
Combine all the spice rub ingredients in a bowl.
Line a baking sheet with parchment paper. Rub the spareribs on all sides with the spice rub.
Put on the baking sheet and wrap in plastic wrap. Refrigerate for at least 2 hours, or up to 6 to allow the flavors to develop. (The rub will also help tenderize the meat.) I was surprised that we ended up with a syrup after almost four hours.
Prepare a charcoal or gas grill for direct-heat cooking followed by indirect heat cooking.
Place the ribs meat side down, without crowding, on the hot section of the grill and cook for about 2 minutes, until grill marks appear. Turn the ribs 90 degrees to create a crosshatch pattern and cook for another 2 minutes, or until marked.
Transfer the ribs, meat side up, to the cool section of the grill, close the lid, and cook until tender but not falling off the bones about 2 hours; move the ribs after the first hour so they cook evenly.The temperature of the grill should be about 250 F; if the grill doesn’t have a thermometer, put an oven thermometer next to the meat to check the temperature, and adjust heat as necessary. Spareribs should be done when the meat thermometer reads between 145 and 155.
Take off the grill, let the ribs rest for ten minutes, then slice.
Gord kept the heat low and it took about a half hour to BBQ. Here he is (along with his medal) just before they were done.
They were delicious! Definitely a recipe I'd like to have again.
I made potato salad to go along with them.