DRY RUBBED RIBS WITH VINEGAR BBQ SAUCE

Dry Rubbed Ribs with Vinegar BBQ Sauce image

Provided by Anne Burrell

Time 15h30m

Yield 6 to 8 servings

Number Of Ingredients 18

1/2 cup pimenton
1/4 cup kosher salt
1/4 cup celery salt
1/2 cup brown sugar
1/2 cup granulated garlic
2 tablespoons cayenne pepper
2 tablespoons whole cumin, toasted and ground
2 tablespoons whole coriander, toasted and ground
2 teaspoons ground cinnamon
1 tablespoon dry mustard powder
2 racks pork spareribs
1 to 2 beers (plus more for drinking, if desired)
2 cups apple cider vinegar
3 cloves garlic, smashed and finely chopped
1 teaspoon crushed red pepper flakes
1/2 cup tomato paste
2 tablespoons Creole mustard
1/4 cup brown sugar

Steps:

Combine all of the ingredients in a small jar or bowl.
Coat the ribs generously with the rub and refrigerate it for at least 12 hours. It will be better if refrigerated for 24 hours.
Preheat the oven to 300 degrees F.
Arrange the ribs on a sheet pan. Pour 1 beer into the bottom of the pan and cover the pan with foil, trying not to have the foil touch the meat. Put the ribs in the preheated oven and roast for 2 hours. Check the ribs after 1 hour and turn them over. Add more beer, if needed. Rotate the pan.
After 2 hours, remove the foil and roast for 30 minutes more. Remove from the oven and cool.
Sauce: (This can be done while the ribs are roasting.)
Combine all of the ingredients in a saucepan and bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes. The sauce will not be thick but it should be a homogeneous mixture and very well flavored. Turn off the heat and let cool.
Preheat the grill to a medium-high heat.
Arrange the ribs, meat side down, on the grill and grill until they start to get a little brown and charred, then brush with the sauce. Turn the ribs over, brush with the sauce and grill for 4 to 5 minutes. Brush with the sauce and again turn the ribs over. Grill for another 4 to 5 minutes. At this point the ribs should be nicely browned and really well flavored. Remove them from the grill to a cutting board. Cut the ribs apart and arrange on a serving platter. Serve with lots of napkins.