Tim Boyd's Barbecued Spareribs

Ingredients

For the dry rub:

• 2 cups sugar
• 3 tablespoons paprika
• 2 tablespoons granulated garlic
• 1 tablespoon chili powder
• 1 tablespoon onion powder
• 8 pounds pork spareribs

For the sparerib sauce:

• 1 32-ounce bottle of ketchup
• 2 cups dark brown sugar
• ½ cup strong brewed coffee
• ½ cup Worcestershire sauce
• ¼ cup frozen orange juice concentrate, undiluted
• 2 tablespoons coarse ground black pepper
• 1 tablespoon granulated garlic
• 1 tablespoon celery salt

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    1823 calories; 106 grams fat; 34 grams saturated fat; 1 gram trans fat; 38 grams monounsaturated fat; 18 grams polyunsaturated fat; 146 grams carbohydrates; 2 grams dietary fiber; 132 grams sugars; 72 grams protein; 362 milligrams cholesterol; 1613 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

8 servings

Preparation

1. To make the dry rub, combine the ingredients in a medium bowl and mix well, pressing with the back of a spoon to remove any lumps.
2. Line a large roasting pan with heavy-duty foil. Rinse the ribs with cold water, pat dry and place in the pan. Rub ribs on all sides and under the flaps on the back with the dry rub. Let stand at room temperature 30 minutes.
3. Prepare an outdoor grill or preheat the broiler, placing rack in center of oven. Barbecue ribs over medium coals or broil until browned and heated through, about 30 minutes, turning every 6 to 8 minutes and keeping close watch so they don’t burn.
4. Preheat oven to 300 degrees. Return barbecued ribs to the foil-lined pan and wrap tightly with foil or tightly cover broiled ribs in pan. Bake until tender, 1 1/2 to 2 hours.
5. Meanwhile, make the sparerib sauce by combining the ingredients and mixing well. Heat to boiling, reduce heat and simmer for 30 minutes.
6. Uncover ribs and baste with sauce. Place ribs, basted side down, on barbecue grill or uncover, baste and place under broiler. Cook until browned and sizzling, baste and turn, keeping a close watch. Cook until browned on second side.
7. To serve: Cut ribs between bones. Liberally baste with sauce and serve with extra sauce.

About 4 hours