Bobby Lovera's BBQ Spare Ribs Recipe
So tender and easy. Use the oven first then go to the grill and smoke them for 30 minutes.
Cost per serving $1.10 view details
- 1 5lb. rack St. Louis cut Pork Spare Ribs (I used Kroger brand)
- 2 T. Louisiana Hot Sauce
- 1 small can Tomato Sauce
- Meat Cure for Pork:
- 1/2 C. Water or special tasty liquid (Beer, Juice, Broth ect)
- 1/4 C. Morton's Tenderquick (It's in a blue bag, no substitute)
- 1 T. Sea Salt or Seasoned Salt (optional..for thick meaty racks)
- 1 T. Ground Sarawack or any good quality fresh ground black pepper
- 1 T. Mixed dried Italian Herbs
- 1 t. Figaro smoke flavoring (optional for indoor or propane grill)
- 1/4 C. Hungarian Hot Paprika
- 1/4 C. Brown Sugar
- 2 T. Garlic Salt or more to taste as desired
- 2 T. Lemon Pepper Seasoning
- 1 T. Dried Italian Flat Leaf Parsley (I make my own from fresh)
- 1 T. Crushed dried Mexican/Cuban Oregano
- 1 t. Figaro Smoke Flavoring (Optional for indoor or propane grill)
- Barked Spice Topping (optional):
- 1/4 C. Turbinado "Sugar in the Raw"
- 1/8 t. Pie Spice or Cinnamon
- 1/8 t. Ground Dried Cayenne (optional for extra spicy)
- The remaining half of the rub seasoning
- 1/4 t. Vegetable Oil (to make the spice stick to the sugar)
- Red colored Apple Juice "Snapple Apple" or use a red coloring in natural colored juice
- Mix meat cure ingredients to dissolve and pour in bag with thawed rack of spare ribs then massage. For vivid red color do not rinse the ribs...it comes from the meat cure reacting with the residual blood. The fresher the meat the more the red.
- Let ribs stand for exactly 4 hours.
- Preheat Oven 250F and place foil over baking sheet and set cooking rack on pan.
- Take cured ribs out of bag and place on rack. I do not rinse mine.
- You do not have to remove the membrane from the back of the ribs.
- Rub 1/2 the rub seasoning on the meat then brush on the tomato sauce stirred with hot sauce to make a wet rub directly on the meat...just smear it around with a brush. You might not need all of this sauce.
- Pour 1 C. Water or any tasty liquid in the pan and cover pan of ribs with heavy duty foil not touching the ribs.
- Bake for 1 hour at 250F.
- Bake for 2 hours at 275F.
- Bake for 30 minutes at 350F.
- You can stop here and finish tomorrow if necessary.
- Light the grill with charcoal and hickory and place ribs on grill off center from the charcoal and smoke with hot dry smoke for 30 minutes.
- Sauce the ribs if desired with your favorite sauce and close the lid to smother the remaining charcoals.
- Keep warm for up to an hour but don't let it burn.
- If you want crunchy sweet "Barked Ribs" as shown in the picture instead of wet sauced ribs...then mix the Barked Spices and spread it all over the ribs 15 minutes before they are finished...spritz with the apple juice..and heat through to toast the sugar.
- Use remaining unused seasoning to garnish Ribs, Cole's Slaw, French Fries, Mac 'n Cheese ect, or pour it into the remaining tomato sauce and attack a few burgers with it.
- Do not put TenderQuick powder on dry..always dissolve it...and do not exceed the measured amount listed.
Add Recipe to
Add the recipe to which day?
Adding to Planner
|Amount Per Serving||%DV|
|Serving Size 238g|
|Recipe makes 4 servings|
|Calories from Fat 13||9%|
|Total Fat 1.55g||2%|
|Saturated Fat 0.23g||1%|
|Trans Fat 0.01g|
|Total Carbs 32.81g||9%|
|Dietary Fiber 4.8g||16%|