Spare Ribs

Topic: Recipe
Cuisine: Continental

This one's taken from the Good Eats guy. I think it's under "who luvs ya baby back" at foodtv.com. I don't even know why I changed it... I think it was cuz I didn't have the cash to invest in spices... ah yes... the college life.

2 slabs of spare ribs.

Rub:
4 tablespoons brown sugar
liberal amounts of salt (or seasoned salt), garlic powder, rubbed thyme, cracked black pepper.
Liberal as in you're shaking the hell out of the shaker :P
Some cayenne pepper depending on how you like it.

Liquid:
1 cup white wine (cheap ass cooking wine... I used the asian stuff :P)
2 tablespoons white vinegar
2 tablespoons worcestershire sauce (or more if you like it )
2 tablespoons honey
2 cloves chopped garlic (you can never have too much so throw some more in for good measure.)

Preheat oven at 250 degrees.

I usually just have the ribs on heavy aluminum foil (shiny side down) and shake everything on it one ingredient at a time. I guess the proper way of doing it is mix everything together so that it's all blended then rubbing it on. wrap each slab in foil and let the ribs sit for a while (1-2 hours) in the fridge.
Pour liquid into the foil pouch thingers and braise in the oven for 2.5-3 hours. you can do it longer if you like your meat more erm.... pull offable.

Unwrap and grill them for that burnt flavor. You can take the braising liquid and reduce it and use that for a sauce. I like sweet baby ray's. If crazy vegetarians like that crap on white rice... it has to be good. apply the sauce while grilling.

Now you know why I get excited when spare ribs are on sale for less than 2 bucks a pound :P