| BBQ Spareribs |
Recipe Type: Entree
- 2 Tablespoons Paprika
- 2 Tablespoons Chili Powder
- 1 Tablespoon Ground Cumin
- 1/2 Teaspoon Cayenne Pepper
- McCormick Salt and Pepper, To Taste
- 5 Lbs Fresh Pork Spareribs
- 1 Can of Tomato Puree (about 15 oz)
- 2/3 Cup Aunt Sue’s Raw Honey
- 2 Tablespoons Lea & Perrins Worcestershire Sauce
- 2 Garlic Cloves, Minced
- Preheat your oven to 400°F.
- Combine all the spices into a small bowl. Add in salt and pepper to taste. Reserve 1 Tablespoon of the mixture for the sauce. Take the ribs and rub both sides with the remaining sauce.
- Place the ribs on a rimmed baking sheet, make sure you lay them so the fatty side is up. Cover tightly with foil and bake until the ribs are tender, which should take around 1 1/2 Hours. Careful of the the hot liquid when removing it from the oven.
- While the ribs are cooking. Add tomato puree, honey, Worcestershire, Garlic, Reserved Spice Mixture, and 3/4 Cup Water to a saucepan. Bring to a boil. Reduce heat and let simmer, stirring periodically until sauce is thickened and reduced to about 1 1/2 Cups, about 20 to 25 minutes.
- Heat up your grill to medium heat.
- Brush ribs generously with the barbecue sauce. Grill 3 to 5 minutes per side. Serve with the remaining sauce.
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