BBQ Sweet & Smoky Blend - Pork Spare Ribs


These pork ribs are tender and juicy right off the grill, at

room temperature, or even cold, which makes them perfect

picnic food. And you don’t need a fork or knife, just plenty of

napkins.


The ribs are at their best if marinated for a good few hours

or from the night before if possible.


Ingredients


  • 1/3 cup cider vinegar

  • 1/4 cup finely grated lemon zest (about 4 medium lemons)

  • 2 tablespoons of Spice&Easy Blend of your choice

  • 2 full racks baby back pork ribs (about 5 to 6 pounds)


Place the ingredients, except the ribs, in a medium bowl and

whisk to combine; set aside.


Line a roasting pan with aluminium foil. Place the ribs in the

pan bone-side up and evenly coat with half of the marinade.

Flip the ribs, and evenly coat with the remaining half of the

marinade. Cover tightly with more aluminium foil and

refrigerate overnight or as long as possible.


When ready to cook heat the oven to 325°F and arrange a

rack in the middle. Remove the ribs from the refrigerator and

let sit at room temperature while the oven is heating, at least

20 minutes.


Bake covered for 1 hour. At this point remove from the oven

and place on a low-medium BBQ grill and continue baking

until the ribs are knife tender, about 1 hour more.)