Spare Ribs with Homemade Dry Rub and Sauce


4ish lb spare ribs
1/4 cup dijon mustard
1 cup spice rub
1 cup barbecue sauce

Spice Rub (Recipe can be modified, keep proportions correct)

2 cups brown sugar
1/2 cup paprika
1/4 cup + 2 tbsp garlic powder
1/4 cup onion powder
1/4 cup kosher salt
1/4 cup black pepper
1/4 cup cumin
1/8 cup dried crushed chipolte
1/4 cup mustard powder
1/8 cup cayenne pepper

BBQ Sauce

1/2 tbsp olive oil
1/4 cup red onion, diced
1 clove garlic, minced
1 tbsp tomato sauce
1/2 tsp cumin
1 8 oz can tomato sauce
2 tbsp packed brown sugar
1 tbsp apple cider vinegar
1 tbsp molasses
2 tsp worcestershire sauce
1 tsp dijon mustard
1 tsp salt
Dash hot sauce
Sprinkle ground pepper


Prepare a baking sheet by lining with aluminum foil and set a cooling rack on top. Lay ribs on top.

Prepare spice rub by combining all rub ingredients in proper proportions. We only need 1 cup for this recipe. Whisk together.

Brush mustard on ribs on both sides and sprinkle dry rub onto all over meat, including bone and fat. Let sit in the fridge for at least 1 hour, or best at 24 hours.

Broil the ribs a few inches below heating element, meat side up, for 5 minutes, or until sugar from dry rub is bubbling and ribs are browning.

Set oven to 300F and move rack to middle of oven. Roast for about 2 1/2 to 3 hours, depending on weight. Cover halfway with aluminum foil.

Prepare BBQ sauce by first heating up olive oil on medium heat. Add onions and cook until soft. Add garlic and cook for an additional minute or so.

Reduce heat to oil and add all remaining ingredients. Stir until combined and simmer for 5-10 minutes or until thickened to taste. Test seasonings and adjust. Transfer to a blender and blend until smooth.

Brush with barbecue sauce about 30 minutes before end of cooking and re-cover with foil. Ribs are done when a knife can slide easily into the thickest part of the meat. Serve with barbecue sauce.


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