Ingredients
- 2 full racks of 3/down pork spare ribs
- 3/4 cup Essence, more if needed, recipe follows
- 3 tablespoons sugar
- 2 slabs of baby back ribs
- 2 cups white vinegar
- 2 tablespoons hot pepper sauce (recommended: Tabasco)
- 3 tablespoons brown sugar
- Dash Worcestershire sauce
- Salt and freshly ground black pepper
Directions
In a mixing bowl, combine the Essence with the sugar. Blend thoroughly. Season the spare ribs entirely with the Essence mix. It is best to season the ribs, cover and refrigerate overnight or at least for 12 hours. But this recipe is great just seasoning and placing right on the grill.
Season the baby back ribs with salt and pepper. In a mixing bowl, whisk the vinegar, hot pepper sauce and brown sugar together. Add the Worcestershire sauce, salt and pepper. Place the ribs in a large dish and pour the sauce over the top. Cover the ribs and place in the refrigerator. Marinate for at least 12 hours.
Remove both the spare ribs and the baby back ribs from the refrigerator, reserving the marinade. Bring the marinade to a boil, reduce the heat and simmer for about 5 minutes. Use the sauce to baste the baby back ribs.
Prepare the charcoals according to the directions on the grill for slow barbecuing.
Place the spare ribs on the grill and cook for about 3 hours, turning occasionally.
Place the ribs on the prepared grill and cook for 45 minutes on one side and flip over. Continue to cook for 45 minutes. Feed the fire every 30 minutes. Baste the ribs with the reserved sauce every 15 minutes. Remove the ribs from the grill and slice.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredinets thoroughly.
Yield: 2/3 cup
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By k1wanex_4653198
Rhodesdale, MD
on April 10, 2010
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All i know is my friends ate all the ribs and hardly ate anything else!!!! They raved how good they were!!!
By jdbehnke_9636104
Bloomfield, NJ
on June 16, 2008
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I used Emeril's Creole seasoning +sugar on my spare ribs, and let them sit in the fridge over night. Next day, I slathered them in the world's best Barbeque sauce (Dinosaur BBQ sauce and put them on the grill, medium for a half hour, then moved them up to the top shelf. (While the chicken grilled below Half hour later, everything was done, and perfect. My dad is still raving about the ribs, and my mom is steaming (since he said they were the best ribs he ever had, and well, she cooks him ribs a few times a summer
By alldrin_5766546
Ballico, CA
on May 06, 2007
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The dry rub was wonderful and a bit spicy. The marinade was bland and had a little bit to much vinegar flavor after cooking although they were both tender and fell off the bone. Would do the dry again, not the marinade.
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