This post is also available in:
Deutsch (German) Español (Spanish)
Recipe NY Ribs with BBQ
The BBQ Ribs is the perfect dish for a weekend lunch, an institution of American gastronomy, becomes a work of art for many grillers, including the main course of famous franchises such as Tony Romas or TGI Friday.
Servings: 2 people
For the spare rib marinade (spice rub)
- 2 cups bell pepper
- 2 cups brown sugar
- 2 cups seasalt
- 2 tsp mustard
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried cilantro
- 1 tbsp red pepper
- 1 tbsp freshly ground black pepper
For the sauce (in case used):
- 1 1/2 onion chopped in big dices
- 1 1/2 cuo ketchup
- 2 tsp spicy mustard
- 1/4 cuo worcestershire sauce
- 1/4 cup vinager
- 1 tsp liquid smoke recommended brands like Wright's or Colgin
For the ribs
- 2 fatfree spareribs
- 1 1/2 tsp liquid smoke recommended brands like Wright's or Colgin
To prepare the BBQ-sauce
Mix the dices onion, tomatosauce, mustard, molasses, Worcestershire sauce, vinager and liquid smoke in a medium-sized casserole. Bring to a simmer and cook until reduced and thickened in about 20 minutes. Put aside.
To prepare the ribs
Remove the membrane from the back of the ribs. You can use a paper towel or kitchen towel for this. Rub the ribs generously on all sides with the spice mixture and rub.
Sprinkle the ribs all over with 1 teaspoon of liquid smoke, then rub with your hands for even coverage. If the ribs don't smell smoky enough, gently rub in more liquid. Wrap each rib in a sheet of plastic wrap and refrigerate for at least 2 to 8 hours.
To prepare the spicerub or marinade for the spareribs
Put the bell pepper, brown sugar, mustard seeds, garlic powder, onion powder, oregano, cilantro, red pepper powder and black pepper in a spice grinder and grind until you have made a powder of all the spices.
To cook the ribs
Preheat the oven on 150° C. Place the grill in the middle of the oven. Remove the plastic from the ribs, wrap each rib in aluminum foil, seal it tightly, and place them in a prepared baking tray. Bake the ribs in the over for 2 hours. Remove the aluminium foil. Put them back in the oven for around 1 1/2 hours, make sure the meaty part is pointing upward and cook until you can push a toothpick or skewer into the meat with little or no resistance. Cooking times can vary quite a bit depending on the exact size of the ribs and the type of oven you use.
Increase the oven temperature to 500°F (260°C). Rub the ribs with the remaining 3 tablespoons of spice mix (when drying them) or brush them with the sauce (if you're using the sauce). Put the ribs back in the oven for 5 tot 10 minutes until golden brown making sure the meaty part is pointing upwards, Divide the ribs by cutting between the bones if you like and serve with the additional sauce if you're using it.