Falling-apart-tender ribs fire glazed with a sweet BBQ rub – pick up a BBQ rub at Tony’s or use the included recipe.

 
2 TBS Salt
2 TBS Sugar
2 TBS Brown sugar
2 TBS ground cumin
2 TBS chili powder
2 TBS black pepper
1 TBS cayenne pepper
4 TBS paprika
Pork Spareribs of your choice (allow 3/4 - 1 LB per person)
BBQ Sauce (Gates, DL Jardines and Hammet’s suggested)
 
To make spice rub, combine first 8 ingredients.  Leftover spice rub can be stored for months in covered container.  It’s also great for grilling chicken.  Or choose one of our prepared BBQ rubs at Tony’s.
 
Have your butcher cut slabs of ribs into 1-3 rib segments.  Place on a rack, in a roasting pan, and add water to 1/4 inch deep.  Cover tightly and braise at 325 degrees for 75-90 minutes to desired tenderness (the longer they cook, the more tender they become). This can be done minutes or days before you are ready to grill.  
 
Season ribs with spice rub, allowing several hours in refrigerator to penetrate if time allows.  Build a fire and add soaked wood chips (if using a gas grill, wrap soaked chips in foil, poking full of holes and place on lava rocks over hottest part of grill.)
 
Grill ribs over a medium-high heat and stay nearby to rotate in case of flare up.  When ribs are nicely browned, brush with BBQ sauce of your choice.  Take care, BBQ sauce likes to burn!   When sauce is sizzling hot, serve.  - Chef Mick Rosacci