Most people have their own version on how to make great spare ribs. But for those who are a little scared of making them, take a deep breath, it’s going to be ok. You can do it! These are very easy but they do need a little bit of advanced preparation. That’s the key to making really good ribs. Letting the ribs sit overnight in a nice dry rub, helps get the flavors into the meat. The next step is cooking it low and slow in the oven and finishing it off on the grill.
I am going to unveil my top secret ingredient. You can find it in your local grocery store or Walmart. I use this in so many ways. I make potato salad, homefries, chicken salad, ribs and many other things with it. Tony Chachere’s Creole Seasoning is amazing. I can’t even begin to explain the magic that happens when you put it in potatoes. I will post my potato salad recipe soon.
Before the grilling season ends, make sure to make some spare ribs
BBQ Spare Ribs
- 1 package of Pork Spare Ribs
- 1/2 cup brown sugar ( I use splenda brown sugar on these)
- 1/4 cup Tony Chachere’s Creole Seasoning (use a little less if you don’t want it too spicy)
- 1 bottle of beer
- 1 1/2 cups of your favorite BBQ Sauce
- Rinse and pat dry the spare ribs. On the side of the ribs where you see the bones, there is a thin layer of skin, pull it off. (It might take you a few tries but it will come off. Key is getting it started at the sides)
- Evenly spread the brown sugar and Creole Seasoning on both sides of the ribs. Set in a baking pan, big enough to hold it. Place in the refrigerator, covered, and let sit overnight.
- Preheat the oven to 200 degrees. Take ribs out of refrigerator, add the beer and cover with tin foil. Bake for 4-5 hours, till the meat is tender but not yet falling off the bone.
- Heat your grill and when ready, place the ribs on the grill. Get a good sear on both sides of the ribs. Once you have the sides seared start putting on your BBQ sauce. Continue flipping and adding the BBQ sauce each time you flip it. You will probably flip it 10-12 times.