Being from a very northern part of the United States, I'm not going to pretend I know enough about barbecuing to have picked a side in the nation's rib-cooking war. Sauced or mopped? Dry rubbed or smoked? Babyback or spareribs? One thing I do know is that this particular recipe is super easy and super tasty. By cooking the ribs partially in a covered tray, they retain moisture and remain tender. The dry spice mixture, thick and paste-like as it mixes with the meat, is the perfect combination of hot and sweet. To be honest, the finished product is so flavorful I never find myself missing sugary BBQ sauce.
ENTER MY CURRENT SUNGLASSES GIVEAWAY HERE.
For the rub:
3 racks baby back pork ribs, or 2 racks pork spareribs (about 7 pounds total)
1/4 cup sweet paprika
5 teaspoons dark brown sugar
1 teaspoon salt
4 teaspoons black pepper
1/2 teaspoon cayenne pepper
1 1/2 teaspoons chili powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dry mustard
1 1/2 teaspoons ground cumin
For the mop:
2 cups cider vinegar
1/2 cup yellow mustard
1 teaspoon salt
1. Combine the dry ingredients in a small bowl and stir. Rub 2/3 of the mixture over the ribs on both sides, then transfer the ribs onto racks placed inside aluminum tray(s). Cover and let cure in the refrigerator, 4 to 8 hours.
2. Mix together the cider vinegar, mustard, and salt in a pot and heat until boiling. Cool.
3. Cook the ribs in the trays and covered on a covered grill for 1 hour.
4. Uncover and brush with mop sauce. Place ribs directly on grill and cook about an 1/2 hour longer for baby back ribs, 1/2 to 45 minutes hour longer for spareribs (the ribs are done when the meat is very tender and has shrunk back from the ends of the bones). About fifteen minutes before the ribs are done, season them with the remaining rub.
5. Remove from heat. Cut the racks into individual ribs and serve.