Roasted Spare Ribs

Sorry, no picture. But I'm assuming that everyone knows what ribs look like so that's good. I usually do baby back ribs and boil them for an hour and then grill them with sauce, but I got some spare ribs on a really good sale at Fry's a few weeks ago so I tried something new. We found that we actually prefer the baby back ribs, they're a little meatier and smaller but the spare ribs were good this way and the price was right, so try it out! This is a great 4th of July recipe.

I found several recipes on allrecipes.com and compiled them together to make these. I found the recipe for the sauce on recipezaar.com and it turned out pretty good!

The recipe for the rub makes way more than you'll actually need so you can save some for later.

Roasted Spare Ribs

2 racks spareribs (about 10 lbs)

For dry rub--Mix together:
1/4 c. brown sugar
1/4 c. paprika
1 1/2 T. black pepper
2 Tb. garlic powder
1 1/2 tsp salt

For wet rub--Mix together:
1/4 c. mustard
1 1/2 tsp liquid smoke

Coat ribs with mustard mixture, then sprinkle liberally with the dry rub. Lay racks of ribs on top of a wire rack in a large roasting pan OR stand the ribs up on a metal rib rack inside of a large roasting pan. You want to be able to get air around the ribs. (I used a large food service tin.) Bake at 250 2 1/2-3 hours or even longer, until meat is tender and almost falling off the bone. Brush with sauce and grill on an outdoor barbecue for a few minutes.

Sauce:

3/4 c. ketchup
1 Tb brown sugar
1 Tb vinegar
1 Tb honey
dash of tabasco (or more if you like spice)
1 tsp garlic powder
salt & pepper to taste
1 tsp worcestershire
1 Tb butter

Melt the butter in a saucepan. Add all other ingredients and simmer 10 minutes stirring occasionally.