OLD BAY® Rubbed Pork Spare Ribs
- 2 racks of pork spare ribs, trimmed
- 4 tbsp unsalted butter
- 225 grams yellow onion, diced
- garlic, granulated
- 1 tsp paprika
- 1 tbsp pepper
- 1 tsp ground mustard
- 0.5 tsp salt
- 1 tsp chipotle chilli pepper
- 60 ml cider vinegar
- 400 grams tomato puree
Rub three tablespoons of OLD BAY® Seasoning on each side of the two racks of ribs. Wrap them in plastic wrap and let them marinate for 4 hours up to 24 hours.
Smoker Method: If using a smoker place about 450g of hickory or apple wood chips which have been soaked in water in the smoker chamber. Set the temperature gauge for 250°F and set smoking time for 45 minutes. Remove chips after 45 minutes and cook ribs for an additional 4 hours at 250°F. Turn ribs every hour. To tell if the meat is done pick the ribs up with tongs and the rack should bend freely almost to the point of breaking and pulling away from the bone. Let ribs rest for one hour.
Oven Method: Wrap ribs individually in foil and set oven at 250°F. Cook ribs for five hours turning ribs every hour to redistribute juices. Remove ribs from the oven and let rest for one hour.
For the Chipotle Barbeque Sauce: Heat butter in a medium sauce pan. Add onions and stir in remaining six ingredients and cook over medium heat until onions are tender. Add vinegar and tomato and bring to a simmer. Simmer uncovered until sauce is thick enough to coat the back of a spoon. After the ribs have rested, brush with the barbeque sauce and cut into half racks to serve.
To assemble the ribs, cut rib racks in half and baste with chipotle BBQ sauce. Serve a half rack on each plate with fries and coleslaw.