SUTTON’S SIERRA NEVADA SPARE RIBS

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The messier the better, especially when cooked and seasoned to perfection. This barbecue favorite comes from NoCal, somewhere between the mountains and Sausalito. Napkins might just be futile. Thanks to our friends at KitchenKonfidence.com for the inspiration.
INGREDIENTS:
  • For the dry rub:
  • 2 tablespoons paprika
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon brown sugar
  • 1 tablespoon ancho chile powder (or any chile powder you have on hand)
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 3/4 teaspoon cayenne pepper
  • For the ribs:
  • 2 to 3 racks pork baby back ribs (about 2 1/2 pounds each)
  • 1 cup prepared barbecue sauce
PREPARATION:
  • Place the dry rub ingredients in a small bowl. Mix to combine. Using a sharp knife, remove any silver skin on the back of each rack of ribs. Use a knife to release an edge, and then pull up it off with a paper towel.
  • Coat each rack of pork ribs evenly with the rub. Wrap tightly with 2 to 3 layers of foil. Be careful not to pierce the foil with the ribs.
  • Preheat FIREDISC® TO medium heat. Cook ribs covered over direct heat for 1 hour, turning twice to ensure even cooking. You’re looking to maintain between 350–400 degrees Fahrenheit.
  • Take ribs off heat. Let rest for 10 minutes. Remove foil.
  • Discard liquids. Return ribs to FIREDISC® bone side down. Using a brush, baste the top of ribs with barbecue sauce.
  • Cook for 10-12 minutes until glaze is charred in spots. You’ll want to flip the ribs and baste twice during this time. Let rest for 5 minutes before serving.
  • Be sure to serve some extra barbecue sauce on the side!

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