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The ingredients needed to cook Pork spareribs:
- Use 3 lb rack of pork spareribs
- Provide 2 tablespoons organic whole cane sugar
- Prepare 1 tsp black peppercorns
- Get 1 tsp salt
- Provide 1/4 tsp Kashmiri chili
- Provide 1/4 tsp ground cumin
- Use 1/4 tsp ground allspice
- Prepare 1/2 tsp ground coriander
- Provide 2 sheets aluminum foil
- Provide 2 tbsp banana ketchup
- You need 1/4 tsp yellow mustard
- Take 1/2 tsp honey
- Provide 3/4 cup drippings from roasting your ribs
Instructions to make Pork spareribs:
- Grind the peppercorns. You can use pre ground pepper, but we're working with a nice slab of pork, and grinding your pepper fresh makes a hell of a difference. I like to keep an extra coffee grinder on hand, just for spices.
- Combine pepper with salt, sugar, chili, and ground allspice, cumin, and coriander. This is your pork rib rub. Mix it up and give it a taste. It should taste pretty good. I like the flavor of the organic cane sugar for this, but any sugar is fine, just probably wanna use a little less.
- Preheat oven to 300f.
- Coat your rib rack with the rib rub.
- Wrap it up tight in aluminum foil.
- Place the rack in the oven and roast for 2 hours.
- Towards the end of the oven time, get the smoker heated to around 200f.
- Move the ribs to your smoker, but pour the drippings into a saucepan first.
- To the saucepan, add honey, mustard, and banana ketchup (regular ketchup is fine too). Simmer to incorporate and thicken slightly. Use this to baste the ribs every so often for the next couple of hours.
- You can smoke these for as long as you deem necessary. I'm happy with about 2 hours. When you're ready, toss em on a cutting board, split em up, and share with friends.
Rub both sides of the pork spareribs with the brown sugar mixture. This is the easiest way to make ribs, and they're so delicious! These oven ribs give grilled ribs and smoked ribs a serious run for their money. And I say that as someone who LOVES grilling and using the smoker. The spare ribs are a cut of pork that comprises a section of the rib cage of the pig.
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