Wowribs

Ingredients For Wowribs

• 1rack pork spare ribs
• MARANADE:
• 1 coriginal Sweet Baby Rays bbq sauce
• 1/4 cbrown sugar
• 1/4 choney
• 2 Tbspliquid smoke
• 2 TbspWorchestershire sauce
• 2 Tbspsoy sauce
• 2-3 clovegarlic, minced
• 1 TbspGrill Mates mesquite seasoning
• 1/4 ccola, not diet
• 1/4 cbourbon, optional
• 1 tspblack pepper
• 1 TbspAdobo seasoning
• RUB:
• 1/4 cbrown sugar
• 1/4 cpaprika
• 1 tspblack pepper
• 1 tspwhite pepper
• 1 Tbspchili powder
• 1 Tbspgarlic power
• 1 Tbsponion powder
• 1 tspground red pepper
• 2 tspground cumin
• 1 TbspKosher salt
  
  
• How To Make Wowribs
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  1Prepare pork ribs the night before BBQing. Lay the rack on a large cutting board. Trim off excess meat flap because it won’t cook the same as rib meat. (Baby ribs don’t come with any extra flaps of meat, but spare ribs often do.) Cut them off and save them for stir fry or another pork dish.
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  2Turn the rack over so the meaty side is face down. There’s a thin membrane that goes over all the bones. Removing this membrane is optional, but is a good idea because it can become rubbery and chewy if cooked on the ribs. Remove it by pushing a blunt object (like the blunt tip of a thermometer) in between the membrane and the bones. Wiggling your tool around should give you enough room to get a finger beneath the membrane. Once you have a grip on the membrane, pull it away from the back of the ribs. Using a paper towel can help you grip the membrane better if your fingers slip. Cut ribs.
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  3To prepare the marinade, combine ingredients in a bowl and whisk well.
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  4Pour marinade over the ribs, saturating both sides. Cover with foil and place in the fridge. Marinate ribs overnight or for at least 12 hours.
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  5In the morning, make the rub by combining the ingredients together in a blender or food processor for 30 seconds. Transfer to an airtight container. Rub can be stored for up to 6 months.
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  6In the morning, take the ribs out of the fridge and towel dry. Cover both sides of the rack with a generous portion of spice rub and rub in well. Use your hands to rub the rub mixture into the ribs. After both sides have been rubbed with spice rub, wrap them in aluminum foil or plastic wrap. Place ribs back in the refrigerator (I usually refrigerate them for 2-3 hours) until a 1/2 hour before putting them in the oven allowing the rub to do its thing.
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  7Remove ribs from fridge 1/2 hour before putting them in the oven to allow the meat to come to room temp. Place ribs in a large roasting pan and cover tightly with aluminum foil and bake in a 275 degree oven for 2 hours. Flip ribs halfway through cooking.
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  8After the ribs are done cooking remove them from the aluminum foil. Place ribs on the grill using your favorite BBQ sauce until ribs are glazed and sugars are caramelized.
  
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