What? Mark is actually writing a post? It’s true, my first post in just over two months! While I still try to cook tasty dinners for the family whenever I can within my busy schedule, I’ll most likely choose to fill any free time at the end of the day with a glass of wine on the couch over 20-30 minutes typing recipes on the computer. Now that July has started and we’re moving into an expected slower summer season for baked goods, I’ll do my best to contribute while I can. I’ll start with these spare ribs I made a few days ago. If you recall, I tried out some barbecue spice mixes last summer, but I never quite figured it out. I’m determined to actually sell it someday, so I gave it another shot and I think it worked out well. Spare ribs are dry-rubbed with the spice mix, which consists of salt, sugar, and lots of other spices (secret!). They are then coated with barbecue sauce and cooked for a while in the oven. I never thought before to combine a dry rub with a barbecue sauce, but the salt and spice of the rub works well with the sweetness and tang of the sauce. I’m sharing the recipe for the sauce that I used this night. I noticed that many other sauce recipes call for cola, something that I hardly ever buy, but I did have some ginger ale. I used that in the sauce and it worked great, as you can actually still taste the ginger ale after it is cooked down. As for the spice rub, feel free to use whatever brand you have…until the Whimsy & Spice brand is for sale anyway!
Barbecue Spare Ribs with Ginger Ale (serves 6-8)
3-4 pounds spare ribs
1/2 cup barbecue dry rub spice mix
2 cups ketchup
1 cup ginger ale
1/2 cup rice wine vinegar
1/4 cup worcestershire sauce
2 Tablespoons honey
1 Tablespoon fresh grated ginger
Cut the ribs into sections along the bones, if it has not been done already. Rub them liberally with the dry rub and set aside for an hour or two.
Preheat the oven to 325 degrees. Arrange the ribs together in a pan large enough to fit them all. Whisk together the remaining ingredients in a separate bowl. Reserve one cup of the sauce, and pour the remainder evenly over the ribs. Cover with foil and bake for 2-1/2 hours, basting occasionally. Remove the ribs from the pan and place on a foil-lined baking sheet. Turn on the broiler, baste the ribs with the reserved sauce, and broil until they get as crispy as you like, basting every 30 seconds or so. Serve immediately with lots of napkins.