Ingredients
- 1 rack spareribs
- rub , any kind you like but we only use Rendezvous.
- 1 cup apple cider vinegar
- 1/2 cup water
- 3 tablespoon(s) brown sugar
- 1 tablespoon(s) dry mustard
Preparation
Step 1
Okay heres what we did the first time.
We put rub on the ribs, wrapped them in foil and refrigerated over night.
The next day I mixed 2 cups apple cider vinegar, 3 tsp dry mustard and 3 tbs brown sugar together in a baking pan.
I then put the ribs on a rack over the liquid, covered completely with foil and cooked in a 250° oven for 1 1/2 hours and at 325° for 1 1/2 hours.
Then I basted them with some of the braising liquid and added a little more rub. We finished them off on the grill for a few minutes on each side.
They were delicious.
The next time I would use less vinegar as there was a lot left over.
Round 2:
I used apple cider, dry mustard and brown sugar. We cooked them in a 275° oven for 2 1/2 hours. Took them out of the oven and let them sit for 1/2 hour.
Then basted with the braising liquid, added the rub and put them on the grill. Less braising time made them hold together better but they were still tender.
I will use the apple cider vinegar the next time as we like the flavor better. And I will use one cup of apple cider vinegar with the 3 tbsp brown sugar and 1 tbsp dry mustard.
5/18/2012
I seasoned the ribs and used the apple cider vinegar as above. I added a few splashes of liquid smoke. I baked @ 250° for 31/2 hours. I think it's better to cook @275° for 21/2 hours.