Dry Rubbed Ribs with Vinegar BBQ Sauce
Prep: 30 min | Cook: 180 min | Servings: 6
Recipe courtesy Anne Burrell. Serves 6 to 8. The rub makes more than you need; store the extra in an airtight container. The sauce can be made ahead and refrigerated.
Inactive prep: 12 hours.
Ingredients
- 1/2 cup Pimenton, for the rub
- 1/4 cup Kosher salt, for the rub
- 1/4 cup Celery salt, for the rub
- 1/2 cup Brown sugar, for the rub
- 1/2 cup Granulated garlic, for the rub
- 2 tbsp Cayenne pepper, for the rub
- 2 tbsp Cumin seeds, whole, toasted and ground
- 2 tbsp Coriander seeds, whole, toasted and ground
- 2 tsp Cinnamon, ground
- 1 tbsp Mustard powder
- 2 rack Spare ribs, pork
- 1 Beer, 1 to 2 (plus more for drinking, if desired)
- 2 cup Cider vinegar, apple cider vinegar, for the sauce
- 3 clove Garlic, smashed and finely chopped, for the sauce
- 1 tsp Red pepper flakes, crushed, for the sauce
- 1/2 cup Tomato paste, for the sauce
- 2 tbsp Creole mustard, for the sauce
- 1/4 cup Brown sugar, for the sauce
Directions
- Dry rub: combine all of the rub ingredients in a small jar or bowl. Coat the ribs generously with the rub and refrigerate for at least 12 hours; 24 is better.
- Preheat the oven to 300 degrees F. Arrange the ribs on a sheet pan. Pour 1 beer into the bottom of the pan and cover the pan with foil, trying not to let the foil touch the meat. Roast for 2 hours, turning the ribs after 1 hour, adding more beer if needed, and rotating the pan.
- After 2 hours, remove the foil and roast for 30 minutes more. Remove from the oven and cool.
- Sauce (while the ribs roast): combine all the sauce ingredients in a saucepan and bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes. It will not be thick but should be well combined and very well flavored. Let cool.
- To grill: preheat the grill to medium-high. Grill the ribs meat side down until they start to brown and char, then brush with sauce. Turn, brush with sauce and grill for 4 to 5 minutes. Brush again, turn, and grill another 4 to 5 minutes, until nicely browned.
- Cut the ribs apart and arrange on a serving platter. Serve with lots of napkins.