I found this recipe on Deep South Dish, but I fudged with it as I always do. You are going to love this! This is a meat-lovers delicacy!
Prep time: about 10 minutes
Cook time: about 4 hours
Ingredients:
-Spare ribs (preferably with no bone, and look for the thickest-cut!) (babyback can also be used)
-1 bottle of homemade or your favorite BBQ sauce ( this last time I used Red Tail Ale and Calhoun's BBQ sauce, mixed.
-1 cup Victoria's Kitchen Almond Water. (Note: NOT almond milk! For my local friends,you can find it at Murphy's Market in Sunny Brae)
-1/2 cup finely minced shallots
-3 cloves finely minced garlic
Dry rub ingredients:
-1 teaspoon garlic salt
-1 teaspoon cumin
-20 turns of the pepper grinder
-1 teaspoon paprika
-1 teaspoon chili powder
-1/2 cup of brown sugar
-1 teaspoon of your favorite herb blend
Directions:
1.) preheat oven to 275 degrees
2.) mix dry rub ingredients together in a bowl and rub ribs all over.
3.) lay ribs (not touching) on a metal wire rack placed on top of a baking sheet.
4.) bake for 2 hours
5.) mix together BBQ sauce, shallots, garlic and almond water in a bowl until combined
6.) remove ribs after 2 hours
7.) baste both sides with sauce, and place ribs in a pyrex or ceramic baking dish
8.) pour remaining sauce over ribs (about half of the ribs should be covered)
9.) cover tightly with lid or aluminum foil
10.) bake another 2 hours
11.) remove from oven, allow to rest for ten minutes, and ENJOY!!
I served this dish with rosemary buttered red potatoes and steamed broccoli.
Cheers, foodies!
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