Cooking Barbecued Spareribs

Portions: 24
Portion size: 10 oz (300 g)
8.5 kg Fresh pork spareribs
180 g, Spice Rub I or II
2.5 L Barbecue Sauce or Chili Barbecue Sauce
P r o c e d u r e
1. Weigh the spareribs and cut them into 12-oz (350-g) portions.
2. Rub the ribs with the spice rub so they are completely coated with a thin layer.
3. Refrigerate overnight.
4. Place the ribs in a roasting pan with the inside of the ribs down.
5. Place the ribs in a smoker oven or a conventional oven at 300°F (150°C). Bake for 1 hour.
6. Drain the fat from the pans.
7. Spoon about 1 pt (500 mL) barbecue sauce over the ribs to coat them with a thin layer. Turn them over and coat with more sauce.
8. Bake 45 minutes. Turn and coat the ribs with the remaining sauce.
9. Bake until tender, about 30–60 minutes more.
10. Serve the portions whole, or cut into separate ribs for easier eating.
Spice Rub II
45 g Paprika
45 g Chili powder
10 mL Dry mustard
30 mL Onion powder
5 mL Celery seed
10 mL Dried thyme
30 g Sugar
60 g Salt
P r o c e d u r e
1. Combine all ingredients and mix well.
2. Store in a tightly sealed container in a dark place.
Barbecue Sauce
1 L Tomato purée
500 mL Water
150 mL Worcestershire sauce
125 mL Cider vinegar
125 mL Vegetable oil
250 g Onion, chopped fine
20 mL Finely chopped garlic
60 g Sugar
15 mL Dry mustard
10 mL Chili powder
5 mL Black pepper
to taste Salt
P r o c e d u r e
1. Place all ingredients in a heavy saucepan and bring to a boil. Reduce heat and simmer about 20 minutes, until slightly reduced and flavors are well blended. Stir occasionally during cooking so the sauce does not scorch on the bottom.
2. Adjust seasoning.
Note: This sauce is not intended to be eaten as is but to be cooked with other foods.
Chile Barbecue Sauce
750 mL Bottled chili sauce
250 mL Soy sauce
60 g Dark brown sugar
45 mL Worcestershire sauce
500 mL Water
175 mL Lemon juice
15 mL Hot red pepper sauce
2 Whole chipotle chiles
45 mL Chili powder
P r o c e d u r e
1. Combine all ingredients in a heavy saucepot. Bring to a boil.
2. Simmer 15 minutes.
3. Strain.
4. Adjust the seasoning with salt if necessary.

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