'Low and slow' is the secret to great barbecued ribs. This version is slathered in a spicy-sweet sauce and slow-cooked over mesquite chips.
1/4 cup firmly packed brown sugar
3 tablespoons ground cumin
2 tablespoons paprika
1 tablespoon salt
1 tablespoon lemon pepper
6 pounds pork spare ribs, (about 2 racks)
1 1/2 cups prepared barbecue sauce
- Preheat oven to 200°F (approximately 95°C).
- In a small bowl, combine brown sugar, cumin, paprika, salt and lemon pepper. Rub brown sugar mixture over rib backs. Place on a cookie sheet and bake for 2 hours.
- Prepare mesquite chips in grill.
- Remember, you want a low fire; if you have a large grill, keep coals on one side and use other side for cooking.
- If you have a small grill build a small fire and add a few briquettes during grilling; this will let you have low heat but a long fire. When coals are ready, grill ribs for at least 1/2 hour with top on grill.
- If your fire is at a steady, low heat, keep ribs on up to an hour. Keep your vents closed. You will get more flavor if smoke is trapped in grill. If vents are closed entirely, the fire won't get any air and will go out. If vents are open-wide, the fire may be too hot. Control your vents to allow for a slow and low fire!
- Once ribs are browned, remove top and allow fire to get a little hotter. Brush with 1/2 of barbecue sauce and allow to cook slightly. Remove and serve with the remaining sauce.
Makes 6 servings.