equipment
ingredients
- 1/2 cup brown sugar
- 3 tsp garlic powder
- 4 tsp ancho chile powder or regular chili powder
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp cinnamon
- 1/2 cup apple cider
- 1/3 cup honey
- 2 racks pork spare ribs about 6 pounds total*
- 1 cup your favorite barbecue sauce I personally like Head Country Bar-B-Q's Hot & Spicy
instructions
- Preheat oven to 250˚F. Line a large baking sheet with aluminum foil. Spray lightly with cooking spray.
- In a small bowl, stir together 1/4 cup brown sugar, garlic powder, ancho chile powder, salt, black pepper, onion powder, smoked paprika, cayenne pepper, and cinnamon.
- Remove 1 Tbsp of this spice mix to a medium bowl, reserving the rest of the spice mix. Add cider, honey, and 1/4 cup remaining brown sugar to the medium bowl. Whisk to combine and set aside.
- Remove the membrane from the underside of the ribs. Rub the ribs evenly with the spice mixture on both sides. Bake, meaty side up, for 2 1/2 hours.
- Remove the pan from the oven. Pour the cider mixture over the ribs, turning to coat them evenly. Cover tightly with foil and return to the oven, baking for an additional hour.
- Preheat a grill. Uncover ribs and brush the top with barbecue sauce. Grill for 15 minutes, turning and brushing with barbecue sauce every few minutes, until glazed.
- Let rest for 10 minutes before cutting into individual ribs and serving.
notes
*You can also use 2 racks of baby back ribs for this recipe! Bake in the oven for 1 1/2 hours, cover and back for another hour. Grill for 15 minutes as the instructions state.