Farm Girls' Favourite Pork Spare Ribs Recipe
Once you've got your ribs home and thawed out, lay them out in a baking dish to start the seasoning process.
This recipe is meant for two packs of 1-2lbs of Red Door Ranch Spare Ribs.
Mix together:
1 cup brown sugar
1/2 cup taco or fajita seasoning
2 tbsp smoked parika
Then rub both sides of the ribs with the mixture.
Cover and refrigerate for 8 hours or overnight.
When ready to cook your ribs preheat your oven to 250F.
Lay out a thick piece of aluminum foil (shiny side down) for each rack of ribs and place the ribs in the middle - meaty side up.
While your ribs come to room temperature, whisk together the following:
1 cup beer
1 tbsp honey
3 cloves garlic (minced)
3 tbsp Worcestershire sauce
1 tbsp Dijon mustard
Use two additional pieces of foil per rack of spare ribs to create a "packet" by folding the edges of the base piece of foil to the edges of the two pieces of foil.
Before sealing, pour half of the beer mixture into each pack. Seal the packet.
Bake ribs side by side on a baking tray for 3.5 - 4 hours.
Carefully open each packet of ribs and drain the drippings of one or two packs into a saucepan.
Simmer drippings over med-high heat for approximately 5 minutes until it begins to thicken.
Lay the cooked ribs onto a foil lined baking sheet and brush the thickened sauce over the ribs.
Place about 6 inches under the broiler for 5-7 minutes until sauce has carmelized.
Grab some napkins and ENJOY!!
Recipe adapted from Kerri Jagers
This recipe is meant for two packs of 1-2lbs of Red Door Ranch Spare Ribs.
Mix together:
1 cup brown sugar
1/2 cup taco or fajita seasoning
2 tbsp smoked parika
Then rub both sides of the ribs with the mixture.
Cover and refrigerate for 8 hours or overnight.
When ready to cook your ribs preheat your oven to 250F.
Lay out a thick piece of aluminum foil (shiny side down) for each rack of ribs and place the ribs in the middle - meaty side up.
While your ribs come to room temperature, whisk together the following:
1 cup beer
1 tbsp honey
3 cloves garlic (minced)
3 tbsp Worcestershire sauce
1 tbsp Dijon mustard
Use two additional pieces of foil per rack of spare ribs to create a "packet" by folding the edges of the base piece of foil to the edges of the two pieces of foil.
Before sealing, pour half of the beer mixture into each pack. Seal the packet.
Bake ribs side by side on a baking tray for 3.5 - 4 hours.
Carefully open each packet of ribs and drain the drippings of one or two packs into a saucepan.
Simmer drippings over med-high heat for approximately 5 minutes until it begins to thicken.
Lay the cooked ribs onto a foil lined baking sheet and brush the thickened sauce over the ribs.
Place about 6 inches under the broiler for 5-7 minutes until sauce has carmelized.
Grab some napkins and ENJOY!!
Recipe adapted from Kerri Jagers