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These are my favorite ribs ever, and I'm so glad Publix kept the spareribs on sale again this week so I could grab some! I'm actually making these Thursday at our house, yumm! I'll add my own photo tomorrow (but doesn't Southern Living's photo look delicious?)
These ribs do require a few hours on the grill, so they're perfect for the 4th of July when you're spending the day at home with your family. This recipe makes 6 LARGE servings, we usually halve the recipe at our house. (I'm not a big fan of leftover ribs). Here's what you'll need . . .
Ingredients for the rub:
- 2 tablespoons kosher salt (can substitute with table salt)
- 2 tablespoons paprika
- 1 1/2 tablespoons cumin
- 1 tablespoon oregano
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 1/2 teaspoon ground all-spice
- 1/2 teaspoon cinnamon
Meat & Sauce:
- 2 to 3 slabs meaty pork spareribs, 6-7 lbs
- 2 cups barbecue sauce My favorite is Cattleman's but I think we're going to try the Sweet Baby Ray's this time!
Mix everything except the barbecue sauce and ribs in small bowl. Rub dry ingredients into ribs (go ahead and rub it into both sides – I'm not sure if you're supposed to but that's what I've always done). Lay ribs on large cookie sheet and cover with plastic wrap (the original recipe says to place in plastic bags, but I've never found bags big enough for those ribs!) Refrigerate ribs for 2-8 hours.
Allow the ribs to stand at room temperature about 20-30 minutes before grilling. Grill, rib side down over indirect, medium heat. until meat is very tender and pulls off bones, about 1 1/2 to 2 hours. During last 20 minutes baste frequently with barbecue sauce. Remove from grill and rest 5-10 minutes before cutting. Warm extra barbecue sauce and serve on the side with the ribs.
Serve with Crockpot Baked Beans and Blueberry Cobbler Dump Cake – YUMMMM!
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