The problem with spareribs is they have to cook too long to reach a safe temperature. When you barbecue with a sauce this means a lot of burned surface – not good! This method avoids that problem. It also speeds up the process because you can bake them early in the day and bless them on the barbecue them at dinner time. (or freeze them and take them on a camp out. Just finish them on the grill.) This also works with chicken.
Ingredients:
- 63 lbs spareribs
- salt and pepper
- 1 gal barbecue sauce
- 64 oz catsup
- 3 cups of bourbon
Directions:
- Sprinkle the whole side of ribs with salt and pepper.
- Place in a shallow pan and bake in a hot oven (400°) for 40 minutes.
- Drain off all the fat from the pan.
- Combine remaining ingredients.
- Pour over ribs.
- Lower oven to 350° and bake ribs 1 1/2 hours longer or until tender.
- Cut apart to serve. (I sometime cut them before cooking – easier serving.)
(After baking you can bless them on the barbecue for that smoky taste. Brush them with the stuff left in the pan. If doing early, refrigerate or freeze everything)
Serves: 50 (With ribs, you have to figure 1 pound per person.)
Source: Needed quick and easy variation on Sunset recipe
