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OH!! Tonight I discovered that I can make tender, tasty spareribs! I bought a vacuum-packed pre-seasoned rack from my local Fry's, followed instructions, and they were darned tasty. I will soon investigate more and come up with my own seasoning, but I want to capture the cooking instructions lest I forget:
Fire up the grill (I used my tiny gas grill on high).
Preheat oven to 335 F and line a jellyroll pan with foil
Cook ribs 6-8 minutes on each side to get nice grill marks on them. Transfer to jellyroll pan and loosely tent with more foil. Bake 2-2.5 hours. Cut apart with kitchen shears and enjoy the tender porky goodness.
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So the stores in Phoenix all decided that their 4th of July rib sale would take the form of "buy one, get *** free" instead of the much simpler $2.49/lb. Albertoson's won the game with buy one, get three free (!) so now I have 4 packages of ribs to play with and perfect my seasoning technique.
Here's where I've landed after several rounds...
3-4 lb. rack of ribs
Sauce/rub/whatever:
1/4 c. brown sugar
2 T. kosher salt
1 T. smoked paprika
1 T. liquid smoke
2 T. sriracha
Stir it up in a little bowl.
Line a jelly roll pan with heavy duty foil. Cut rack in half because it's too long to fit on my tiny grill (some racks are sufficiently unweildy that they don't want to fit on my jelly roll pan either).
Preheat grill for 5 minutes and oven to 335 F.
Put ribs on grill, bony/sinewy side down to start. Grill ribs 6-8 minutes. Brush the meaty side with about half the sauce. Flip. Brush the bony side with about half the remaining sauce. Grill the meaty side 6-8 minutes. Put ribs on jelly roll pan (meaty side up) and brush with the last of the sauce. Cover with a nice large piece of heavy aluminum foil and try to fold/seal up the edges with the foil lining as best you can to keep the moisture in while they bake. Bake for 2-2.5 hours.
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