Smoky Spareribs

Ribs are always a crowd pleaser.   This recipe works either using the oven or grill.   The key is to keep the temp constant ~200 F.   

Babyback ribs would work as well.   Or, Beef ribs (Texas Style) might also be worth trying.   Other cuts that might be worth trying would be pork shoulder or butt roast and beef brisket.

For any rib style,  you could grill or sear them prior to wrapping.   Careful not to overcook which could dry out the rib.
www.nytimes.com:  June 28, 2010

Time: About 20 minutes, plus 6 hours’ baking
1 cup brown sugar
2 tablespoons ancho chili powder or paprika
2 teaspoons salt
2 teaspoons garlic powder
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
5 pounds spareribs, cut into 4 slabs, rinsed and patted dry
2 teaspoons mild or hot pimentón (smoked Spanish paprika)
1 tablespoon cider vinegar or red or white vinegar
1 to 2 teaspoons vanilla extract.

1. Heat oven / grill to 200 degrees. In a mixing bowl, combine the brown sugar, ancho chili powder or paprika, salt, garlic powder, cloves and cinnamon.

2. Place each slab of ribs on a piece of foil large enough to fold into a packet. Sprinkle spice rub over the ribs, rubbing in thoroughly on all sides. With the ribs meat-side down, tightly fold the foil to form sealed packets.

3. Put a rack on a baking sheet, place packets on the rack and put in oven. Bake for 4 hours, then reduce heat to 175 degrees and bake for 2 more hours, or until a fork easily penetrates the meat.

4. Open each packet and pour the accumulated juices into a saucepan, then refold the packets. Bring juices to a simmer over medium heat and reduce by about half, until they cling to a spoon. Remove from the heat and stir in the pimentón, vinegar and vanilla extract.

5. Remove ribs from foil, coat with the sauce and serve. The ribs can also be finished for 2 to 3 minutes on an open hot grill or smoky closed one, or under the broiler, then coated with sauce.

Yield: 4 servings.