Ingredients
- 1/4 cup coarse salt
- 3 tablespoons freshly ground black pepper
- 1/4 cup packed dark brown sugar
- 1/4 cup paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon powdered mustard
- 1 teaspoon cayenne
- 1/2 teaspoon ground celery seeds
- 1 rack pork spareribs, poundage varies from pig to pig; Fleisher’s tend to be around 3 pounds
- Barbecue sauce, for serving (optional)
Procedures
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Make a spice rub by combining the salt, pepper, brown sugar, paprika, garlic powder, onion powder, powdered mustard, cayenne, and celery seeds in a small bowl. This makes about 1 ½ cups. Coat the ribs with the rub evenly and thickly. Don’t be afraid of giving them a nice crust. Put the ribs in a container large enough to hold them, cover with foil or plastic wrap, transfer to the refrigerator, and let chill for 30 minutes to 12 hours.
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Fleisher’s likes to use an indirect method of cooking for the ribs, either slowly in the oven at 250°F for 3 hours—or until the meat pulls easily off the bone, whichever comes first—or at about the same temperature and timing on a gas or charcoal grill.
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Cut the ribs apart and serve. Fleisher’s doesn’t feel these ribs need anything more, but you can always serve them with barbecue sauce for dipping.
Source: http://www.seriouseats.com/recipes/2011/07/fleishers-spareribs-recipe.html
