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Photograph by Kyle Norton
Spiced Rubbed BBQ Spare-Ribs and Corn on the Cob
Serves 4
Prep Time: 15 minutes
Cook Time: 2 hours, 10 minutes
Oven: Preheat to 300°F Grill: Prepare for direct cooking over medium-high heat (425°F)
INGREDIENTS
Ribs
Rub
DIRECTIONS
Prep Time: 15 minutes
Cook Time: 2 hours, 10 minutes
Oven: Preheat to 300°F Grill: Prepare for direct cooking over medium-high heat (425°F)
INGREDIENTS
Ribs
| 4 | pounds trimmed pork spareribs, in slab |
| 1 ½ | cups barbecue sauce (Fjord’s has a great one.) |
| 3 | tablespoons agave nectar |
| ½ | lime, juiced |
Rub
| 1 | tablespoon garlic powder |
| 1 | tablespoon onion powder |
| 1 | teaspoon oregano, dried |
| 1 | teaspoon thyme, dried |
| 2 | tablespoons chili powder |
| 1 | teaspoon cumin powder |
| 2 | tablespoons sweet paprika |
| 1 | teaspoons cayenne pepper |
| 1 | tablespoons black pepper |
| 1 | teaspoon salt |
| 4 | ears corn, husked Butter to brush on corn |
DIRECTIONS
- Combine rub ingredients in a small bowl. Coat spareribs with agave and bowl ingredients rubbing it in well. Wrap each slab in 2 layers of aluminum foil and refrig- erate for 1 to 4 hours.
- Place ribs in oven meaty-side down. Cook for 2 hours.
- Remove from oven, baste with barbecue sauce, transfer to grill and cook on each side for 4 to 5 minutes.
- Brush corn lightly with butter, salt and pepper. Place the cobs on the grill. Cook the corn for 10 minutes, turning frequently. Kernels will turn golden brown.
PAIRING
Zinfandel 2007, Mauritson, $25
Zinfandel 2007, Mauritson, $25
