Best 2 Jims Dont Spare The Spareribs Ribs Recipes

**Discover the Ultimate Spareribs Experience: Indulge in a Symphony of Flavors with Jim's "Don't Spare the Spare Ribs" Ribs**

Prepare to embark on a culinary journey like no other as we delve into the tantalizing world of spareribs, where taste buds awaken and satisfaction reigns supreme. Jim's "Don't Spare the Spare Ribs" ribs are not just a dish; they are an experience, a testament to the transformative power of fire, smoke, and the perfect blend of spices. This article presents a collection of irresistible recipes that showcase the versatility and sheer deliciousness of spareribs. From classic barbecue to Asian-inspired creations, each recipe promises a unique flavor profile that will leave you craving more. So, fire up your grill, gather your ingredients, and get ready to indulge in a lip-smacking symphony of flavors that will make your taste buds dance with joy.

Let's cook with our recipes!

JIM'S "DON'T SPARE THE SPARERIBS" RIBS

Jim's

My favorite sticky, ooey, falling apart spareribs, also included is a recipe for my famous homemade sauce!

Provided by quotPink Eyedquot J

Categories Sauces

Time 4h45m

Yield 6-8 serving(s)

Number Of Ingredients 23

Ingredients

1 cup ketchup
1 cup tomato juice
1/2 cup brown sugar
1/2 teaspoon liquid smoke
1 teaspoon Worcestershire sauce
1 lime, zest of
1 lime, juice of
1/4 cup cider vinegar
1 dash crushed red pepper flakes
1 dash cayenne
salt and pepper
1/4 cup minced onion
1 clove garlic, minced
1 cup brown sugar
1/2 cup paprika
2 1/2 tablespoons ground black pepper
2 1/2 tablespoons salt (I prefer kosher)
1 1/2 tablespoons chili powder
1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1 -2 teaspoon cayenne
3 pork spare rib racks (3 pounds or less each)
1 can lager beer (optional)

Steps:

At least the night before you make the ribs, if not earlier, combine the BBQ sauce ingredients in a saucepan.
Simmer over medium low heat for 1/2 an hour.
Chill overnight (keeps several months in the refrigerator).
The night before you make the ribs, combine the spice rub ingredients in a bowl, and mix together well.
Pat about 1/3 of the total spice rub on the top and bottom of the rib slabs.
Allow to sit, refrigerated, overnight.
The next day, about 5 hours before dinner, take the ribs out of the fridge, sprinkle top and bottom with about half of the remaining spice rub.
Let sit at room temperature for 45 minutes.
Take BBQ sauce out of refrigerator and allow to come to room temperature.
Heat oven to 200- 225 degrees Fahrenheit.
After the ribs sit at room temperature, put them in the oven on a large sheet tray, or indeed several large sheet trays if needed.
Bake 4 hours.
If the ribs start to look dry, baste them with a little beer.
About halfway through cooking time, sprinkle ribs with the rest of the spice rub.
about 45 minutes before ribs are done, brush with a fairly liberal amount of the BBQ sauce.
Once ribs are done, baste them with more sauce, if you like.
Let ribs sit 10 minutes before cutting into individual ribs, or 1/2 slabs, as I prefer.
Serve with plenty of extra sauce on the side, and plenty of napkins.

Nutrition Facts : Calories 316.1, Fat 1.8, SaturatedFat 0.3, Sodium 3529.4, Carbohydrate 78.5, Fiber 5.6, Sugar 65.8, Protein 3.7

"SECRET'S IN THE SAUCE" BBQ RIBS

A sweet, rich sauce makes this BBQ ribs recipe so tender that the meat literally falls off the bones. And the aroma is wonderful. Yum! -Tanya Reid, Winston-Salem, North Carolina

Provided by Taste of Home

Categories Dinner

Time 6h10m

Yield 5 servings.

Number Of Ingredients 6

Ingredients

4-1/2 pounds pork baby back ribs
1-1/2 teaspoons pepper
2-1/2 cups barbecue sauce
3/4 cup cherry preserves
1 tablespoon Dijon mustard
1 garlic clove, minced

Steps:

Cut ribs into serving-size pieces; sprinkle with pepper. Place in a 5- or 6-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cook, covered, on low until meat is tender, 6-8 hours. Serve with sauce.

Nutrition Facts : Calories 921 calories, Fat 58g fat (21g saturated fat), Cholesterol 220mg cholesterol, Sodium 1402mg sodium, Carbohydrate 50g carbohydrate (45g sugars, Fiber 2g fiber), Protein 48g protein.

Tips:

Choose the right ribs: Baby back ribs are the most popular type of ribs for this recipe, but you can also use spare ribs or country-style ribs. Baby back ribs are leaner and have a shorter cooking time, while spare ribs are fattier and have a more intense flavor. Country-style ribs are the least expensive and have the most meat, but they also have the longest cooking time.

Prepare the ribs: Remove the membrane from the back of the ribs. This will help the ribs cook more evenly and will also prevent them from shrinking too much. You can also trim any excess fat from the ribs.

Make the rub: The rub is what gives the ribs their flavor. This recipe uses a simple rub made with brown sugar, chili powder, paprika, garlic powder, and onion powder. You can also add other spices and herbs to the rub, such as cumin, oregano, or thyme.

Cook the ribs: The ribs can be cooked in the oven, on the grill, or in a smoker. The cooking time will vary depending on the type of ribs and the cooking method. Baby back ribs will typically cook in about 2 hours, while spare ribs and country-style ribs will take longer.

Baste the ribs: Basting the ribs with a mixture of apple cider vinegar, honey, and water will help keep them moist and prevent them from drying out. You can also baste the ribs with your favorite barbecue sauce.

Let the ribs rest: Once the ribs are cooked, let them rest for 10-15 minutes before serving. This will allow the juices to redistribute throughout the ribs and will make them more tender.

Conclusion:

Jim's Don't Spare the Spareribs Ribs are a delicious and easy-to-make dish that is perfect for any occasion. The ribs are tender and flavorful, and the sauce is the perfect complement. Whether you're cooking them for a backyard barbecue or a special occasion dinner, these ribs are sure to be a hit.