2 whole racks pork spareribs
1 tablespoon sugar
2 teaspoon salt
2 teaspoon pepper
2 teaspoons paprika
1 cup ketchup
½ cup distilled white vinegar
¼ cup brown sugar
2 teaspoons minced garlic
2 teaspoons worcestershire sauce
1 teaspoon yellow mustard
1 teaspoon liquid smoke, optional
½ teaspoon hot pepper sauce, or to taste
- Preheat oven at 300F In a bowl, mix sugar, salt, pepper and paprika together and rub all over ribs. Set aside for a few minutes.
- Coat a large roasting pan with a little oil. Place the ribs meaty side up. Cover with faoil and bake for about 2 to 2 ½ hour of until meat is very tender.
- Meanwhile, mix all the barbecue sauce ingredients in a medium saucepan. Bring to a boil, reduce heat and simmer, uncovered for 25 to 30 minutes, stirring occasionally, until sauce is thickened.
- Brush sauce on cooked ribs. At this point, ribs may be served together with remaining sauce. But if desired, ribs may be packed and grilled over moderately heated coals later at a picnic site for a crusty exterior. (to grill: cook ribs 4 to 6 inches from heat source for 10 to 12 minutes, basting once or twice with the sauce and turning ribs over 3 to 4 times to prevent burning.)