Ingredients:
8-10 lbs. pork spareribs
seasoned salt
garlic powder
12 oz. Coke
1/2 c. brown sugar
1 c. ketchup
1 c. BBQ sauce
1 t. ginger
1 t. liquid smoke
Assembly:
Sprinkle both sides of ribs with seasoned salt and garlic powder (like a rub). Place ribs in large stockpot with enough water to cover (cut to fit, if needed). Over medium-high heat bring the water to boil and cook for 1 hour. Remove from water and allow to cool. Wrap ribs tightly in heavy duty aluminum foil. Place in 2 gal size plastic bag. In qt. size freezer bag, add the remaining ingredients. Seal and squish around contents to mix them well. Lay BBQ sauce bag inside larger plastic bag with ribs. Freeze.
Serving Day:
Thaw ribs and sauce. Preheat oven to 350. Place foil packet of ribs on large baking sheet with sides (I used my jelly-roll size stone). Open up foil and pour thawed sauce over the ribs; reseal. Bake for 30 min. Open up foil; spoon sauce over the ribs; return to oven uncovered for another 30 min. If desired, remove several times in that last 30 min to baste the ribs with the sauce. There will probably be leftovers. I spent the time to take the meat off the bone and had pulled BBQ pork another night!
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