17 October, 2020
Sparerib Rib Sauce
Posted in : Uncategorized on by : Udo Fluck
Sparerib Rib Sauce
This honey and brown sugar finishing sauce complements my 10-C-Rib Rub recipe for spareribs and allows for perfect caramelization on the BBQ.
Equipment
- Mixing Bowl
- Whisk
Instructions
- Mix the ingredients in a bowl: yellow mustard, honey, brown sugar, apple cider vinegar, ketchup, Worcestershire sauce, garlic powder, cayenne, salt and hot sauce.
- Whisk everything together.
- Simmer for 10 minutes.
- Remove from heat and let it cool.
- Refrigerate for 24 hours to develop flavors fully.
- Brush on ribs and finish on BBQ.
- Let the ribs rest for 5 minutes before serving.
Notes
Pork Spare Ribs vs. Baby Back Ribs
Barbecue ribs can be cut from the back of the pig near its spine. These are called baby back ribs or loin ribs, since they are cut from the back. Ribs are also cut from areas along the sides and belly of the pig. These are called spare ribs. Two racks of baby backs and two racks of spare ribs can be cut from each pig.
Baby back ribs are fairly small and curved, are leaner and more delicate in flavor. Spare ribs are larger and flatter and contain a lot more fat. Since fat carries flavor, spare ribs are often favored by barbecue experts due to their rich meaty flavor.
Right before they go on to the smoker, 30 min or less. If you rub them too far in advance they will loose alot of moisture as you noted (salt pulls it out) and you run the risk of getting hammy tasting ribs.
Once your ribs are seasoned to your liking, smoke them between 200-225F until you can rotate a rib bone slightly, about 4 hours, give or take, depending on how large your ribs are. If you can’t rotate the bone, then the connective tissue has not broken down enough.
Once the bones are a bit loose inside the meat, you can finish them off on the grill over medium-high heat. Now is the time to slather on your favorite barbecue sauce,
The ribs should only need a few minutes on the grill on each side. Remember, they are already cooked from the smoking. Grilling will add just a little bit of char and, if you are using sauce, the heat will caramelize the sauce and thicken it for a really finger licking, lip smacking barbecue. There is a fair amount of sugar in most barbecue sauces, so watch carefully.