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SERVES 4
When I was a child, my family made very good spare ribs. My mother would cook them in water until tender, and my father would finish them with barbecue sauce on the grill. I have since learned that there is even more flavor if the ribs are seasoned with a and herb and/or spice rub, then slow-roasted in the oven or covered grill before adding the sauce. The initial cooking takes a little more time, but is well worth it. Use your favorite barbecue sauce or try mine.
INGREDIENTS
Preheat oven or covered grill to 225° F. Drizzle a little oil on the ribs and rub onto both sides. Season with the onion powder, garlic powder, salt and pepper. If using oven, place on a roasting rack in a shallow roasting pan and roast, turning occasionally, until tender, about 2-1/2 hours. If grilling, place on grate over indirect/medium-low heat. Cover. Monitor temperature to maintain 225°, and grill until tender, turning occasionally, for about 2-1/2 hours. To finish, place on grill over indirect/medium heat and baste with sauce. Turn several times and continue to baste until nicely browned, about 20 minutes.
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