Trisha Yearwood Spare Ribs Recipe
You start with a savory blend of soy sauce, brown sugar, and molasses that infuses the ribs with incredible flavor.A key trick is to let the ribs marinate overnight for maximum tenderness.The ribs are slow-cooked to perfection, making them fall-off-the-bone delicious!I love this recipe because the rich sauce caramelizes beautifully, giving the ribs an irresistible sticky glaze.Whether you're using a grill or an oven, these ribs always turn out amazing.
Servings: 6
Ingredients
- 2 racks Pork Spare Ribs
- 1 cup Ketchup
- 1/2 cup Brown Sugar
- 1/4 cup Worcestershire Sauce
- 2 tbsp Soy Sauce
- 1 tbsp Chili Powder
- 1 tbsp Ground Cumin
- 1 tbsp Paprika
- 2 tsp Salt
- 1 tsp Black Pepper
- 1 cup Water
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Place the ribs on a baking sheet lined with aluminum foil.
- Sprinkle salt, black pepper, chili powder, ground cumin, and paprika evenly over both sides of the ribs.
- Cover the baking sheet with another piece of aluminum foil.
- Bake the ribs for 2 hours until they are tender.
- While ribs are baking, start the barbecue sauce.
- In a medium saucepan, combine ketchup, brown sugar, Worcestershire sauce, soy sauce, and water.
- Stir the mixture well and bring it to a boil.
- Let the sauce simmer until it thickens.
- Remove ribs from the oven and discard the top layer of foil.
- Brush both sides of the ribs generously with the homemade barbecue sauce.
- Place the sauced ribs on a preheated grill or broil them in the oven for 5-10 minutes.
- Cook on each side until they are nicely caramelized.