Oven to Grill Spare Ribs Recipe

4      Reviews by:    Kenneth Bruce   Oven to Grill Spare Ribs Recipe coats the ribs with a rub of celery seeds, cumin, yellow mustard and coriander then roasts the ribs before grilling to perfect with this tasty barbecued ribs recipe. Food Category:    Pork Cuisine Origin:    Southern    Servings:6 Nutrition facts:1101 calories48.6 grams fat Print Preview Rate This Recipe Prep Time:   2 Hours 15 Minutes Cook Time:   2 Hours Total Time:   4 Hours 15 Minutes

INGREDIENTS

• 1 or 2 slabs pork spare ribs
• 1/4 cup yellow mustard
• 1 cup Basic Barbecue Rub, see below
• barbecue sauce
• For Basic Barbecue Rub:
• 1 1/2 tsp. celery seed
• 1 1/2 tsp. cumin seeds
• 1 1/2 tsp. yellow mustard seeds
• 1 1/2 tsp. coriander seeds
• 3/4 cup turbinado sugar
• 3/4 cup dark brown sugar
• 1/2 cup paprika
• 3 Tbl. kosher salt
• 1 Tbl. chili powder
• 4 tsp. onion powder
• 4 tsp. garlic powder
• 1 1/2 tsp. dried oregano
• 1 1/2 tsp ground black pepper
• heavy duty aluminum foil

DIRECTIONS

• Place celery, cumin, yellow mustard and coriander seeds into a spice grinder and grind until fine. Transfer to a bowl. Add the sugars, paprika, kosher salt, chili, onion and garlic powders, oregano and black pepper. Mix well to combine.
• Preheat oven to 200°F. Brush yellow mustard over both sides of rack(s). Sprinkle rub liberally over both side of rack(s). Cut rack(s) in half if necessary to fit onto sheet pans. Wrap ribs in foil to seal tightly. Bake ribs for 2 hours.
• Set up grill in sufficient time to move ribs directly from oven onto heated racks. Suggest aluminum foil be place on racks as ribs will be placed directly onto rack. Foil will prevent drippings from dropping into and onto grill and grill racks.
• After 2 hours in oven, carefully remove sheet pans of ribs from the oven. Carefully remove the ribs from the foil and place directly onto the grill racks. (There will be less clean-up if drippings from the ribs are left inside the foil once the ribs are removed.) Near end of grilling slather both sides of the ribs numerous times with barbecue sauce. Grill the ribs until a thermometer inserted into the thickest meat between the ribs reads 170°F or two middle bones pull apart rather easily.

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