This is primarily inspired by Binging with Babish's take on Freddy's ribs from House of Cards. It has become an annual staple for birthdays and holidays.
Ingredients
- Pork Spare Ribs (3 racks)
Dry Rub
- Chili Powder (3 tbsp)
- Garlic Powder (1 tbsp)
- Onion Powder (1 tbsp)
- Smoked Paprika (1 tbsp)
- Ground Mustard (2 tbsp)
- Dried Oregano (1 tbsp)
- Salt (1 tbsp)
- Black Pepper (1 tbsp)
- White Pepper (1 tbsp)
- Cumin (1 tbsp)
- Cayenne Pepper (1 tsp)
Sauce
- Apple Cider Vinegar (2 cups)
- Tomato Puree (2 cups)
- Brown Sugar (1/4 cup)
- Paprika (1/2 tsp)
- Garlic Powder (1 tsp)
- Onion Powder (1 tsp)
- Salt (1 tsp)
- Ground Mustard (2 tsp) / Yellow Mustard (1/4 cup)
- Worcestershire Sauce (2 tsp)
Smoke
- Bourbon (1/2 cup)
- Liquid Smoke (1 tbsp)
- Wood chips (optional)
Directions
- Add the dry rub ingredients to a medium bowl and whisk to combine.
- Pat dry the ribs, remove the membrane, and coat liberally with the rub.
- Wrap the ribs tightly in plastic wrap and refrigerate at least 4 hours, ideally overnight.
- Add the sauce ingredients to a large saucepan and whisk to combine.
- Cook the sauce at a bare simmer for 1.5 hours or until thick and syrupy. (This can be done ahead of time and refrigerated.)
- Preheat a grill (or oven in a pinch) to 250°F.
- Sprinkle the ribs with the bourbon and liquid smoke and then wrap tightly in foil.
- Cook for 2-2.5 hours, until tender but not falling apart.
- Uncover and baste with the sauce.
- Cook for an additional 1.5 hours, basting with the sauce every 20-30 minutes.
- During the last 10 minutes of cooking increase the temperature to 500°F.
- Remove from the heat, let rest for a few minutes, slice, and serve.