The Fly Creek Cider Mill Cookbook: More than 100 Delicious Apple Recipes by Brenda P Michaels & Bill Michaels

Author:Brenda P Michaels & Bill Michaels [Michaels, Brenda P]
Language: eng
Format: epub, pdf
ISBN: 9781572847781
Publisher: Agate Surrey
Published: 2016-06-13T21:00:00+00:00

Barbecued Spareribs

MAKES 6 SERVINGS

1 (5-pound) slab spareribs or baby back ribs

¾ cup Fly Creek Cider Mill Squealin’ Pork Spice Rub or spice rub of your choice

1½ cups Fly Creek Cider Mill 1856 Barbecue Sauce (see page 28) or barbecue sauce of your choice

1. Preheat the oven to 325°F.

2. Place a wire rack on a baking sheet with sides. Set aside.

3. Generously coat both sides of the ribs with the spice rub, using your hands to make sure that the rub adheres to the meat. Then, lay the seasoned ribs on a sheet of heavy-duty aluminum foil large enough to completely enclose them. Tightly wrap, taking care that the seam is sealed. (This can be done up to 2 days in advance to allow the seasoning to penetrate the meat. If so, refrigerate the ribs until 30 minutes before ready to cook.)

4. Place the wrapped ribs on the wire rack and place on the middle rack in the oven. Bake for 2 hours for spareribs or 90 minutes for baby back ribs.

5. About 30 minutes before the ribs are done, remove them from the oven and unwrap. Using a pastry brush, lightly coat each side with the barbecue sauce. Return coated ribs to the wire rack and place back in the oven. After 15 minutes, brush again with barbecue sauce. The ribs should be slightly charred, and the meat should be easily pierced with the tip of a sharp knife, but not falling off of the bone.

6. Remove from the oven and let rest for 5 minutes. Then, using a sharp knife, cut the ribs between the bones to make individual ribs.

7. Serve immediately with barbecue sauce on the side.

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