July 12, 2013

Slow-Roasted Barbecue Beef Spare Ribs... Taking a Break



Have you done much grilling this summer?  So far, we've grilled ribs, shrimp, steak, chicken, sausage, burgers, corn, potatoes, and various veggies and fruits.  The other day, we grilled up some pretty delicious, sticky barbecue beef ribs for a cookout and they were a hit.  These are cooked low and slow in the oven, basted in beer, slathered in barbecue sauce, and then grilled to perfection!  

Note:  Spare ribs have less meat than short ribs, so plan for about 3 to 4 ribs per person if they are the main course.  

I'm going to be taking a week break from blogging starting this weekend to spend some quality, uninterrupted time with my family.  See you in a week!


Ingredients:

  • Beef spare ribs 
  • 1 (12 oz) can good quality beer 
  • Barbecue sauce - Celeste's Barbecue Sauce
  • 1 tsp paprika 
  • 1/2 tsp garlic powder 
  • Sea salt, liberal amount
  • Freshly ground black pepper

Directions:

Preheat oven to 225 degrees.  

Sprinkle the paprika, garlic powder, sea salt and pepper evenly over both sides of the ribs.  Place the ribs on a rack placed on top of a baking sheet.  


Roast in a preheated oven for 3 hours, basting every half hour with beer.  


During the last 30 minutes of roasting, liberally brush barbecue sauce on both sides.


Return the ribs to the oven and roast for another 30 minutes.  Meanwhile, preheat a grill to medium-high heat.


Place the ribs on the grill just long enough to give them a nice caramelized crust.

Serve with plenty of napkins.  Enjoy!


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