Classic Barbeque Spareribs

Classic Barbeque Spareribs

When it comes to food, I’m not afraid to get messy. In my eyes, the saucier the better, especially when you set a plate of ribs in front of me. I love hands and faces covered in barbeque. To me, that’s the sign of good rib recipe.

Yesterday morning, my husband woke up with a craving for ribs. As for me, I could eat ribs any day of the week so I was more than excited to prepare a rib recipe. Having never cooked ribs by myself, I broke out my cookbooks and researched recipes that we could try. In my food recipe magazine binder, I came across a couple different rib recipes that I ran by my husband. We both agreed on a classic sparerib recipe in hopes of satisfying our cravings.

After stopping by the grocery store and selecting all of the essential ingredients, we returned home, opened a bottle of wine, and began preparing what was soon to be the best ribs we’ve ever had. Ever. From the homemade barbeque sauce to the first bite where all the meat fell off the bone, these ribs made for the best dinner that we’ve had in our entire lives and we’ve both had some pretty amazing meals.

Without further adieu, here’s the new Tilley signature dish.

Classic Barbeque Spareribs

Ingredients:

Rub:

  • 1 tablespoon chili powder
  • 1 tablespoon ground coffee
  • 1 teaspoon ground cumin
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons Kosher salt and 
  • 1 teaspoon freshly ground black pepper
  • 1 rack of spareribs

BBQ Sauce:

  • 2 1/4 cups ketchup
  • 1 cup apple cider vinegar
  • 3/4 cup molasses
  • 6 tablespoons brown sugar
  • 6 tablespoons tomato paste
  • 1 1/2 teaspoons freshly ground black pepper

Directions:

  1. Preheat oven to 275 degrees and line a rimmed baking sheet with aluminum foil.
  2. Make the rub: Combine the chili powder, coffee, cumin, brown sugar, cayenne pepper, salt, and black pepper.
  3. Place the ribs on the prepared baking sheet. Rub the ribs on both sides with the spice mixture. Wrap the rack in aluminum foil.
  4. Bake for 2 1/2 to 3 hours or until the internal temperature of the ribs reaches 160. The ribs should be tender and easy to pull from the bone.
  5. Make the sauce: Combine the ketchup, vinegar, molasses, tomato paste, brown sugar, and black pepper. Simmer, stirring occasionally, until slightly thickened (about 8 to 10 minutes). Remove the ribs from the oven and coat them with about 1 cup of the sauce.
  6. Heat grill to medium-high. Grill the ribs, basting with the extra sauce and turning occasionally, until the rack begins to char slightly.
  7. Transfer the ribs to a serving platter and serve warm.

*Recipe slightly adapted from Real Simple

    Join the List

    Comments

    1. Jen those ribs look amazing! I don't tend to cook very much as they are so messy but now I realize what I'm missing! Thanks for the recipe-I'll try it soon.

      Best wishes,
      Natasha.

    2. Perfect timing! I have a package of ribs in our freezer and I had no idea how to cook them, so I'll definitely be trying your recipe!

    3. My husband and I sound just like the two of you – an undying love of spare ribs. I personally love to pile on the cayenne pepper and chile powder in the rub. Your homemade sauce sounds fantastic, too. We'll have to try it out next time we're in the mood. Thanks for sharing!

      Take care,
      –Chelsey

    4. You're my kinda girl cuz I'm not afraid to get messy with my food either. In fact, I feel the messier the better and these ribs are no exception. They look amazing Jen.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Latest from Instagram

    • A few days late since I was on business travelhellip
    • Who is ready for backtoschool season? ad Trying to findhellip
    • Its time to say oui to Me Time even ifhellip
    • Happy Friyay! Lets do this!  instaquotes quote weekendvibes awesomequotehellip
    • The turtles are finally back at the nearby park Thereshellip
    • This little gal pal of mine and the smiles shehellip

    Copyright © 2017 · Theme by 17th Avenue