- 4 tablespoons garlic powder
- 4 tablespoons onion powder
- 4 tablespoons chili powder
- 4 tablespoons Hungarian paprika
- 2 tablespoons dry mustard
- 3 tablespoons salt
- 4 large racks, 4 pounds or more, Kansas City cut spare ribs, hard bone removed
- 3 cups orange juice
- 1/2 cup honey
- 1 (12-ounce) can cranberry sauce
- 3 cups barbecue sauce
A few hours before beginning the slow cooking of the ribs, make the dry rub by combining garlic powder, onion powder, chili powder, paprika, dry mustard, and salt in a bowl and mixing well. Rub the seasoning mix into the meat and let sit for a few hours. The mixture will melt into the meat.
About 30 minutes before beginning to barbecue, heat the grill.
On the stovetop, combine orange juice, honey, and cranberry sauce in a saucepan, stirring to mix well. Simmer over low heat until it beings to thicken, then add barbecue sauce. Let simmer for 1/2 hour. Place ribs on the grill and slowly cook, turning occasionally. When meat begins to become fork tender, begin brushing on the sauce. Continue to apply the sauce to the ribs during the barbeque process. When ribs are able to pull apart, they are ready.