Summer is coming to an end, finish it off witha BANG!
1 rack pork spare ribs
1 cup yellow mustard
1 cup brown sugar
1 cup apple cider vinegar
1 cup barbecue sauce whiskey barbecue sauce recommended
Prepare ribs by removing membrane which is usually attached to the underside of the rib cage. Sometimes the butcher does this before you buy them. Rub both sides of ribs with mustard and brown sugar. Wrap tightly and store in the refrigerator 6 hours to overnight. If you're in a real hurry, you can skip the refrigeration and just start the cooking process.
If cooking on a smoker like I did for these ribs:
Using hickory pellets, set smoker to smoke with the lid open for 5 minutes. Smoke ribs for 3 hours.
Open lid. Increase temperature from smoke to 225 degrees F. Line a baking sheet with heavy duty aluminum foil (the thin stuff will tear) twice the length of the ribs and transfer the ribs to the foil using tongs. Wrap the foil up around the ribs to make a bowl. Pour the apple cider vinegar over the ribs. Apple juice works as well, but I find the vinegar makes the meat even more tender. Wrap the ribs in the foil taking care not to let the vinegar spill out. Cook for 2 hours.
Remove ribs from foil and place back on the grill. With the heat still still set at 225, cover the ribs with the barbecue sauce and cook for one additional hour.
The ends of the bones should be exposed and the meat should be extremely tender. Take great care lifting them off the grill so as not to have them fall apart.
If cooking ribs in the oven:
Wrap ribs in heavy duty aluminum foil in such a way that the package can hold liquid. Before sealing up, pour vinegar over ribs. Bake in preheated 250 degree F oven for 3 hours.
Remove the ribs from the oven and place on a foil lined baking sheet. Cover with barbecue sauce.
Set the oven to broil and place ribs back in oven until sauce is slightly browned and firm but not burned.
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