Anyone out there doing pork ribs this weekend?

Grr - just noticed I got spare ribs instead of baby backs, didn't realize they were in the same bin.

 
Are they St. Louis cut spareribs, or the full rack? I actually like St. Louis cut ribs...

...better than most baby back. More meat, and just as easy to prepare.

Michael

 
No added sugar Somercise BBQ Sauce

I've made this many times. It's a sweet sauce and I loved this stuff, actually like it better than any regular bottled version.

This recipe is for an old-fashioned chunky style sauce, if you like smooth version puree in blender or FP.

Prep 3 minutes; Cook time: 15 minutes

1/4 c hot water +
1 t instant coffee (or 1/4 strong brewed coffee)
1 cup tomato sauce
1/2 c onions, chopped
2 T tomato paste
3 T red wine or apple cider vinegar
2 T Worcestershire sauce
3 T dijon mustard
1 t liquid smoke
1/4 t cayenne pepper
Tabasco sauce (optional)
2 T Somersweet* (old formula amount -5x sweeter than sugar - adj substitutions accordingly)
salt and freshly ground pepper

Add water and coffee granules together. Pour into 2 1/2 qt saucepan. Add all ingredients except sweetener, salt and pepper. Bring to a boil, then reduce to simmer for 15 minutes. Stir in sweetener. Season with salt and pepper. Let cool, cover, and refrigerate. Keeps for a week in the fridge.

*This recipe as written was for the old formula of Somersweet that was 5 times sweeter than sugar, the new version measures 1-1 with sugar. Adjust your choice of sweetener accordingly. I'll admit I haven't tried the new SomerSweet, but I really loved the old version as the best no sugar/insulin spiking substitution I'd tried. FYI, I've never made this with any other sweetener. (This is *so* much better than the bottled version she sells.)

Source: Suzanne Somers', Fast and Easy

 
They are St Louis - please share how you prep them, as I've never had luck

with prepping spare ribs. They always turn out tough/stringy for me.

 
I posted a method that I love learned from Southern Living. It involves stacking them on

the grill and periodically rotating the stack. Really makes moist, great ribs. Should be in "search".

 
I prefer St. Louis style also, but the baby backs were on sale. I usually

cook the BB's 1 1/2 to 2 hrs and the STL's about 3 hrs.

I feel lazy though. I was thinking about oven cooking with a rub and then finishing on charcoal with a sauce.

I know---this is blasphemy in the South.

 
Thanks Steve. I was perusing the archives last night about found a link you posted to a rib site

that was also very helpful to me figuring out where I went wrong in the past with the spares.

I also like the looks of the Chipotle Ribs recipe you posted - so many choices, so few racks little time...

Amazing Ribs.com

 
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