Sweet and smoky oven spareribs from Smitten Kitchen by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • zorra on September 02, 2014

    Since it's been perhaps 3 years since we last barbecued ribs, decided to try Harold McGee’s recipe, originally in New York Times (http://www.nytimes.com/2010/06/30/dining/30curious.html?_r=0) & here. Mixed results: THE RUB—his spice rub was appealing as, unlike so many, it isn’t highly salty. But it is sugary sweet, otherwise added little. Per Smitten Kitchen advice, I cut sugar, by 25%. Also added coriander. Next time I'd use another rub. THE TECHNIQUE worked well. Seems that when I dropped temperature after 4 hours, oven wasn't cooperating for the last 2 hours, so with 7 hungry people waiting, baked 7th hour @ 300°F, probably a bit too long or high. THE GRILL—final charring on the grill (with hickory smoke) made them terrific, wouldn't skip it. THE SAUCE—his too sweet sauce we supplemented with a family favorite recipe. THE CUT—we bought baby loin ribs, not spareribs, worked fine. Everyone said they were delicious, few leftovers.

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