Sunday, May 30, 2010

Southwest Sparerib Rub with Spice Classics

Spareribs are a favorite traditionally done with a heavy sugar basting sauce and served with more of the same.  For a lighter taste, easier on the sugar, but with more of a 'kick', try this method.  We prepared two slabs, about 5 pounds each, with this formula.


3 tbs black peppercorns by Spice Classics
3 tbs mustard seed by Spice Classics
1-1/2 tbs garlic powder by Spice Classics
1-1/2 tbs chili powder by Spice Classics
1-1/2 tbs salt
3 tbs brown sugar
3 tbs olive oil
3 tbs cider vinegar


Place peppercorns and mustard seed in a small food processor (we used a blade type coffee grinder) and grind for 5-10 seconds while shaking for even grind. Add garlic powder, chili powder, and salt and grind for another 5 seconds to mix. (add more or less chili powder for taste but be careful because it could get a little 'hot'). Combine this mixture in small bowl with brown sugar, olive oil, and cider vinegar. Brush onto both sides of the slabs. Place the ribs in some kind of container that seals and will keep in the 'fridge for at least 4 hours, better done overnight. We placed ours in a ceramic smoker for the next 6 hours at about 250º in the dome. Use a gas grill with a drip pan under the ribs on the cool side of the grill (burner off) while the other burner keeps the grill about 250º. Consult your grill instructions for the 'indirect' cooking method and remember 'low and slow' for best results. Pork should reach an internal temperature of 160º.

These flavors and over 70 more types Spice Classics can be found in the food and candy department at our 502 Main Street store.  All at the low everyday price of 99¢ each.