BullHeaded Spare Ribs

These ribs are spicy, tangy, and easy to make! The secret is to cook low and slow in your oven. Don’t try to speed this recipe up!

Ingredients

RIBS + RUB

1 rack pork spare ribs (4-5 lbs)

1 tbsp kosher salt

1 tbsp garlic powder 

1/2 tbsp freshly ground black pepper

1/2 tbsp paprika

1 tsp onion powder

1 tsp cayenne

SAUCE

1/3 cup BullHeaded

1/4 cup low sodium soy sauce

1/4 cup white vinegar

3 tbsp honey

2 tbsp sesame oil (optional, but soooo good!)

Instructions

1. Preheat oven to 300°, line a baking sheet with aluminum foil. Check the back side (bone side) of your ribs for a shiny, thin membrane. Removing this membrane is important to get the most tender, fall-off-the-bone ribs you can. It’s easy, too! Just slide a knife under one corner and peel up until you’ve got enough to grab (about an inch). Then, use a paper towel to peel the whole thing off!

2. In a small bowl, stir together salt, garlic powder, pepper, paprika, onion powder and cayenne. Rub mixture all over ribs, primarily the meaty side, and place on prepared baking sheet. Cover with foil and bake until very tender, 1.5-2 hours. 

3. While the ribs are baking, combine all sauce ingredients in a small saucepan. Bring to a boil, then reduce heat and let simmer, stirring occasionally, for 10 minutes. Set aside.

4. Set oven to broil. Remove foil from ribs and brush both sides with the sauce. Broil until sauce just starts to caramelize, 2 to 4 minutes.

5. Remove pan and let the ribs sit for 5 minutes before slicing and serving!

These ribs go great with potato salad, pasta salad, and any roasted vegetables!

Enjoy!