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Bbq Ribs 

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By: Cindy Lam Lorimer
Cook Time: 4 hours 30 minutes
Servings: 5

Ingredients 

Marinade:

  • 5 lb pork spareribs, whole slab and not cut into separate ribs, equivalent to 2 racks
  • ½ cup yellow mustard
  • 2 Tbsp garlic salt
  • 2 Tbsp onion powder
  • 2 Tbsp sugar
  • 1 Tbsp black pepper
  • 2 Tbsp paprika
  • 1 tsp dried oregano
  • 2 Tbsp olive oil

BBQ sauce:

  • pan juice
  • ¼ cup brown sugar
  • 2 Tbsp white vinegar
  • 2 Tbsp Worcestershire sauce
  • ½ cup ketchup
  • 2 thyme sprigs

Instructions

  • Preheat oven to 275 degrees.
  • Pat spareribs dry with paper towel.
  • Mix all marinade ingredients together and lather on spareribs.
  • Place aluminum foil on roasting pan, then add spareribs and cover them entirely with aluminum foil. Slow bake spareribs for 4 hours.
  • Remove spareribs from oven and discard the aluminum foil.
  • Increase oven temperature to 425 degrees.
  • Pour pan juice in small saucepan and remove, and discard, as much oil that is sitting on top as possible. If there is not much pan juice, then just scrape the bits off of the pan from the marinated rub.
  • Then add bbq sauce ingredients to saucepan and let it simmer on low heat for 30 minutes.
  • Place ribs back on roasting pan.
  • Place pan back in the oven and bake for another 30 minutes.
  • In the last 5 minutes of baking, pull the BBQ ribs out and brush on cooked bbq sauce. Keep some bbq sauce on the side to dip bbq ribs with. Bake for 5 more minutes.

Nutrition

Serving: 1portion | Calories: 931kcal | Carbohydrates: 30g | Protein: 44g | Fat: 71g | Saturated Fat: 21g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 218mg | Sodium: 3599mg | Potassium: 948mg | Fiber: 3g | Sugar: 22g | Vitamin A: 1558IU | Vitamin C: 3mg | Calcium: 109mg | Iron: 4mg

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