BBQ Sauce:
1 cup ketchup
1 cup tomato juice
1/2 cup brown sugar
1/2 teaspoon liquid smoke
1 teaspoon Worcestershire sauce
1 limes, zest of
1 limes, juice of
1/4 cup cider vinegar
1 dash crushed red pepper flakes
1 dash cayenne
salt and pepper
1/4 cup minced onions
1 clove garlic, minced
Spice Rub:
1 cup brown sugar
1/2 cup paprika
2 1/2 tablespoons ground black pepper
2 1/2 tablespoons salt ( I prefer kosher)
1 1/2 tablespoons chili powder
1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1 -2 teaspoon cayenne
3 pork spare rib racks ( 3 pounds or less each)
Directions:
At least the night before you make the ribs, if not earlier, combine the BBQ sauce ingredients in a saucepan.
Simmer over medium-low heat for 1/2 an hour.
Chill overnight.
The night before you make the ribs, combine the spice rub ingredients in a bowl, and mix together well.
Pat about 1/3 of the total spice rub on the top and bottom of the rib slabs.
Allow to sit, refrigerated, overnight.
The next day, about 5 hours before dinner, take the ribs out of the fridge, sprinkle top and bottom with about half of the remaining spice rub.
Let sit at room temperature for 45 minutes.
Take BBQ sauce out of refrigerator and allow to come to room temperature.
Heat oven to 215 degrees Fahrenheit.
After the ribs sit at room temperature, put them in the oven on a large sheet tray.
Bake 4 hours.
About halfway through cooking time, sprinkle ribs with the rest of the spice rub.
About 45 minutes before ribs are done, brush with the BBQ sauce.
Let ribs sit 10 minutes before cutting into individual ribs.
* Adapted from http://www.food.com/recipe/jims-dont-spare-the-spareribs-ribs-83678#
