Prep Time: 10 minutes
Cook Time: 3 hours
FOR ROASTS, CHOPS and TENDERLOINS
Cook to 145 F with 3 minute rest
6 pounds pork spareribs
1/2 teaspoon liquid smoke, optional
1/4 cup Dijon-style mustard
2 tablespoons brown sugar, packed
2 tablespoons paprika
1 tablespoon garlic powder
1 1/2 teaspoons black pepper, freshly ground
1/2 teaspoon salt
Heat oven to 300 degrees F. Line shallow roasting pans with heavy-duty foil.
Stir liquid smoke into mustard, if desired. Combine brown sugar, paprika, garlic powder, pepper and salt in small bowl. Brush meatier side of each slab of ribs with liquid smoke-mustard mixture or the mustard. Sprinkle brown sugar mixture evenly over mustard. Place ribs in foil-lined roasting pans. Roast for 2 1/2-3 1/4 hours or until fork tender. (If ribs are becoming dry, cover with foil the last 30-45 minutes of roasting.) Transfer ribs to serving platter. Let stand for 10 minutes before serving.
Who says that ribs are just to be enjoyed during the summer? Serve up these classically flavored spareribs for your family all year-round. These ribs go well with roasted potatoes and braised carrots.
Calories: 561 calories
Protein: 54 grams
Fat: 34 grams
Sodium: 457 milligrams
Cholesterol: 176 milligrams
Saturated Fat: 12 grams
Carbohydrates: 6 grams
Fiber: 1 grams