I decided to make spare ribs this weekend with a dry rub and cider vinegar sauce. It turned out well, the rub and sauce could be used for pulled pork also if you wanted to use pork shoulder. I added the dry rub and let it marinate overnight. Then I wrapped the ribs in foil and cooked on 300 degrees for 3-4 hours (until they are tender). Make the sauce over medium heat, mix ingredients, continue to stir until it comes to a boil and cook on low for about 10 minutes. 
Dry Rub:3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse salt
Cider Vinegar Barbecue Sauce:
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
Add pan drippings for flavor
Looks good buddy. Is that second pic a Romer-Jordan portion?
ReplyDeleteYou know it, I'm watching my figure
ReplyDeletethose ribs will last you through the month of march. Did you put any liquid in the foil packets? or just let the juices do the diry work?
ReplyDeleteThose ribs look mighty tasty. That's one heck of a pork weekend!
ReplyDelete