Old Bay Rubbed Pork Spare Ribs

  • Serves 4
  • 6 tbsp Old Bay Seasoning
  • 2 Racks of Pork Spare Ribs, trimmed
  • 4 tbsp Unsalted Butter
  • 225 g Yellow Onion, diced
  • 1 tbsp Garlic, granulated
  • 1 tsp Paprika
  • 1 tbsp Pepper
  • 1 tsp Ground Mustard
  • 0.5 tsp Salt
  • 1 tsp Chipotle Chili Pepper
  • 60 ml Cider Vinegar
  • 400 g Tomato Puree

1. Rub 3 tablespoons of Old Bay Seasoning each side of the 2 racks of ribs. Wrap them in plastic wrap and let them marinate for 4 hours up to 24 hours. 2. Smoker method: If using a smoker, place about 450g of hickory or apple wood chips which have been soaked in water in the smoker chamber. Set the temperature gauge for 250℉ and set the smoking time for 45 minutes. Remove chips after 45 minutes and cook the ribs for an additional 4 hours at 250℉. Turn the ribs every hour. To check if the meat is done pick the ribs up with tongs and the rack should bend freely almost to the point of breaking and pulling away from the bone. Let the ribs rest for one hour. 3. Oven Method: Wrap the ribs individually in foil and set the oven to 250℉.Cook the ribs for 5 hours, turning them every hour to redistribute the juices. Remove the ribs from the oven and let them rest for one hour. 4. For the chipotle barbecue sauce: Heat the butter in a medium saucepan. Add the onions and stir in the remaining 6 ingredients. Cook over a medium heat until the onions are tender. Add vinegar and tomato and bring to a simmer. Simmer uncovered until the sauce is thick enough to coat the back of a spoon. After the ribs have rested, brush with the barbecue sauce and cut into half racks to serve. 5.To assemble the ribs, cut the rib racks in half and baste with chipotle barbecue sauce. Serve a half rack on each plate with chips and coleslaw.