Jim's Don't Spare The Spareribs Ribs

Total Time: 4 hrs 45 mins Preparation Time: 45 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 1 cup ketchup
• 1 cup tomato juice
• 1/2 cup brown sugar
• 1/2 teaspoon liquid smoke
• 1 teaspoon worcestershire sauce
• 1 lime, zest of
• 1 lime, juice of
• 1/4 cup cider vinegar
• 1 dash crushed red pepper flakes
• 1 dash cayenne
• salt and pepper
• 1/4 cup minced onion
• 1 clove garlic, minced
• 1 cup brown sugar
• 1/2 cup paprika
• 2 1/2 tablespoons ground black pepper
• 2 1/2 tablespoons salt (i prefer kosher)
• 1 1/2 tablespoons chili powder
• 1 1/2 tablespoons garlic powder
• 1 1/2 tablespoons onion powder
• 1 -2 teaspoon cayenne
• 3 lamb spare rib racks (3 pounds or less each)
• 1 can lager beer (optional)

Recipe

• 1 at least the night before you make the ribs, if not earlier, combine the bbq sauce ingredients in a saucepan.
• 2 simmer over medium low heat for 1/2 an hour.
• 3 chill overnight (keeps several months in the refrigerator).
• 4 the night before you make the ribs, combine the spice rub ingredients in a bowl, and mix together well.
• 5 pat about 1/3 of the total spice rub on the top and bottom of the rib slabs.
• 6 allow to sit, refrigerated, overnight.
• 7 the next day, about 5 hours before dinner, take the ribs out of the fridge, sprinkle top and bottom with about half of the remaining spice rub.
• 8 let sit at room temperature for 45 minutes.
• 9 take bbq sauce out of refrigerator and allow to come to room temperature.
• 10 heat oven to 200- 225 degrees fahrenheit.
• 11 after the ribs sit at room temperature, put them in the oven on a large sheet tray, or indeed several large sheet trays if needed.
• 12 bake 4 hours.
• 13 if the ribs start to look dry, baste them with a little beer.
• 14 about halfway through cooking time, sprinkle ribs with the rest of the spice rub.
• 15 about 45 minutes before ribs are done, brush with a fairly liberal amount of the bbq sauce.
• 16 once ribs are done, baste them with more sauce, if you like.
• 17 let ribs sit 10 minutes before cutting into individual ribs, or 1/2 slabs, as i prefer.
• 18 serve with plenty of extra sauce on the side, and plenty of napkins.