CookinJones

Pork Spare ribs ready to come off the grill

Contributed by: David LaFerney

1 rack of pork spare ribs washed and patted dry

Dave’s Secret seasoning (or salt pepper and garlic if it’s what you have)

1 cup of your favorite bottled BBQ sauce (KC Masterpiece is my favorite)

1 Turkey sized oven bag

This is a really good-looking main dish recipe, especially if you bring it to the table in one big slab of ribs. Season the ribs with the dry seasoning, place in the oven bag, tie shut and poke a hole or two in the bag to keep it from popping in the oven. If you don’t have an oven bag, just wrap the whole rack of ribs in a couple of layers of saran wrap and then wrap that in aluminum foil. It sounds wacky, but it works just fine at this temperature. Bake on top of a sheet in a 250-degree oven for 2 hours and 15 minutes. The time and temperature are both pretty critical, any less and the ribs won’t be quite tender, any more and they will tend to fall apart before you can finish them on the grill. While the ribs braise get your grill hot. Don’t apply the sauce yet. Place the ribs on the grill over direct heat and grill both sides until they start to brown, then start brushing on the sauce thusly:

Brush the top of the ribs then turn immediately, then repeat brushing the top and immediately turning until you have 3-4 layers of sauce on each side or you run out of sauce. Rest the meat away from the heat for 10-15 minutes if you can stand it, then cut between the bones and enjoy. 6-8 servings.

Jones :: Aug.22.2007 :: Entrees ::

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