Ingredients
Sauce:
- 32 ounces ketchup
- 16 ounces water
- 6 ounces brown sugar
- 6 ounces white sugar
- 1 tablespoon freshly ground black pepper
- 1 tablespoon onion powder
- 1 tablespoon dry mustard powder
- 2 ounces lemon juice
- 2 ounces Worcestershire sauce
- 8 ounces apple cider vinegar
- 2 ounces light corn syrup
Ribs:
- 3 to 4 pounds spare ribs
- 2 ounces Bink’s Seasoning Mix, recipe follows
Bink’s Wet Rib Seasoning Mix:
- 4 ounces paprika
- 2 ounces sugar
- 1 teaspoon onion powder
Directions
- Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 30 minutes.
- Meanwhile, trim the spare ribs, removing the upper brisket bone and any excess fat; this will produce a St. Louis-style rib.
- Rinse the ribs and season with Bink’s Seasoning, and then cover and refrigerate for 4 to 12 hours.
- Indirect cooking in a barbecue pit is recommended to prevent burning. Cook at 250 degrees F (curled side of ribs facing up) for the first 3 hours, and then increase the temperature to 300 degrees F for the final 3 hours.
- Baste the ribs only during the last 30 minutes of cooking to prevent sauce from burning.
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