Karol Smith
Barbecue Sequehanna Valley Spare Ribs: A Smoky Delight with a Touch of Sweetness and Spice
Description: Sequehanna Valley Spare Ribs are a delectable dish that combines the richness of barbecued spare ribs with a unique blend of sweet, smoky, and spicy flavors. This recipe offers a mouthwatering experience that’s perfect for any feast or gathering, making it an unforgettable treat for rib enthusiasts.
Ingredients:
– 2 racks of pork spare ribs (about 4-5 pounds)
– 1/4 cup brown sugar
– 2 tablespoons smoked paprika
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– 1 tablespoon ground black pepper
– 1 teaspoon cayenne pepper
– 1 teaspoon salt
– 1/2 teaspoon mustard powder
– 1/4 teaspoon ground cumin
– 1 cup apple cider vinegar
– 1/2 cup Worcestershire sauce
– 1/2 cup honey
– 1 cup ketchup
– 1/4 cup molasses
– 2 tablespoons Dijon mustard
– 2 tablespoons soy sauce
– 1 tablespoon liquid smoke (optional)
– 2 tablespoons olive oil
Instructions:
1. Preheat your oven to 250°F (120°C).
2. Remove the silverskin from the back of the ribs. This can be done by sliding a knife under the membrane and lifting it away. Once loosened, you can pull it off with a paper towel for a better grip.
3. In a small bowl, mix together the following dry rub ingredients: brown sugar, smoked paprika, garlic powder, onion powder, ground black pepper, cayenne pepper, salt, mustard powder, and ground cumin.
4. Generously rub the spice mixture all over the ribs, ensuring an even coating on both sides.
5. Place the ribs on a baking sheet lined with aluminum foil or parchment paper. Cover them tightly with another layer of aluminum foil.
6. Bake in the preheated oven for 2.5 to 3 hours, or until the ribs are tender and the meat starts to pull away from the bone.
7. While the ribs are baking, prepare the barbecue sauce. In a medium saucepan, combine apple cider vinegar, Worcestershire sauce, honey, ketchup, molasses, Dijon mustard, soy sauce, liquid smoke (if using), and olive oil. Bring the mixture to a simmer over medium heat, stirring occasionally.
8. Reduce the heat to low and let the sauce simmer for 15-20 minutes, or until it thickens slightly. Remove from heat and set aside.
9. Once the ribs are done baking, remove them from the oven and carefully drain any excess fat or liquid.
10. Preheat your grill to medium-high heat.
11. Brush a generous amount of barbecue sauce onto the ribs.
12. Place the ribs on the grill and cook for 5-7 minutes on each side, basting with more sauce as needed, until they develop a nice caramelized glaze.
13. Remove the ribs from the grill and let them rest for a few minutes before slicing.
14. Serve the ribs with extra barbecue sauce on the side, and enjoy your smoky, sweet, and spicy Sequehanna Valley Spare Ribs!
This dish is best enjoyed with some coleslaw, cornbread, and a cold beverage to complete your barbecue experience.
