- Hey guys, today I'm gonna share with you
a delicious recipe for some amazing barbecue spareribs
that are perfect for summer entertaining.
We are gonna pair these ribs
with my sticky homemade barbecue sauce
which I'm gonna show you how to make,
or if you want to save a little bit of time
you can now buy this sauce in bottled form
thanks to my summer condiment collection.
So the summer collection includes my barbecue sauce,
as well as some smoky ketchup,
which is perfect for pairing with burgers
or some of my Parmesan rosemary fries,
and a lavender simple syrup.
And that is a delicious way
to make a refreshing lavender lemonade.
So you get all three condiments in the summer collection,
as well as three original recipes to pair with them.
And I'll leave you a link in the description
if you want to know more about it.
Now what makes these ribs so delicious and tender
is the fact that we are going to slow roast them
in the oven first.
So it does take two hours, so you do want to plan ahead.
But that will really create a rib
that just falls off the bone.
And we are gonna flavor our ribs with a dry rub.
And you can get this part done the morning of.
It's great if the dry rub sits on the ribs
for a few hours in your fridge before you roast them.
So in a small bowl we're going to add
two tablespoons of brown sugar,
four teaspoons of ground cumin,
four teaspoons of smoked paprika,
two teaspoons of garlic powder,
two teaspoons of ground coriander,
and two teaspoons of salt.
You can whisk that all together until combined,
and then you want to prepare your ribs.
So I'm using pork spareribs, and the racks are pretty big.
So I found the best way to put them on a baking sheet
to roast them is to have them go diagonal (laughs).
So in order to do that, we're gonna prep our tinfoil
to go diagonal as well.
So you want to get out two baking sheets.
Then you want to take two big sheets of aluminum foil.
Fit them together so that you create a seam
and then fold it over.
That will give you one big piece of foil.
Then put that on your rack diagonally,
and then place your ribs on top.
Then you want to take half of your dry rub,
and you're gonna rub it on both sides of the ribs,
making sure you're just getting in all the crevices.
Then you can fasten up your little rib packet,
making sure that all of the foil is tightly sealed.
And then you will see it'll just lay diagonally
flat on your baking sheet.
And you're gonna do the same exact thing to the other one.
Then you're gonna put your ribs
in a 350 degree Fahrenheit oven.
You can place one baking sheet on the top rack
and one on the bottom rack.
And after the ribs have been in there for an hour,
you want to flip the trays.
So to make the barbecue sauce,
you're going to add in a large saucepan one cup of ketchup,
a 1/4 cup of white wine vinegar,
a 1/3 of a cup of brown sugar,
a 1/3 of a cup of molasses,
one teaspoon of hot sauce,
one teaspoon of Dijon mustard,
a 1/2 a teaspoon of Worcestershire sauce,
and two garlic cloves that have been minced.
And then you can just whisk that all up
and then simmer for about five minutes
just to allow all those flavors to marry.
And then you can transfer it into a heat-safe pitcher
until you're ready to grill.
Then once the ribs come out of the oven,
you do want to allow them to cool slightly.
But when you open those packets,
you'll see how tender the meat is.
You want to handle them gently,
so I usually take them out of the foil
and put them on another sheet pan.
Just put them on together, it's fine.
Now that our ribs are done,
we're gonna head out to the barbecue
and just grill them quickly on each side.
Just so they get that really nice charred smoky taste.
And then what I like to do
is just brush them generously with the barbecue sauce.
And then set that sauce
by just grilling the ribs again on both sides.
And then they're ready to go.
And then to serve you're gonna cut the single ribs
and put them on a platter.
And you can brush a little bit more barbecue sauce
just so they're nice and covered and sticky.
Garnish with a little bit of sesame seed,
and then for some freshness I also like to slice up
two scallions and use the white and the green parts.
And you can sprinkle those on top.
And there you have it.
I hope you guys give this one a try
and let me know what you think.
And I'll see you back here next time.
Until then, bye.