Oven-Barbecued Spareribs

Name: Oven-Barbecued Spareribs
Yield: Serves 4
Ingredients: 6 tablespoons, mustard (yellow); 2 tablespoons, ketchup; 3 medium cloves, garlic, minced or pressed through garlic press (about 1 tablespoon); 2 teaspoons, ground black pepper; 1 tablespoon, sweet paprika; 1 tablespoon, chili powder; 1/2 teaspoon, cayenne pepper; 1 1/2 tablespoons, kosher salt; 3 tablespoons, brown sugar; 5 pounds, pork spareribs (2 racks, 2 1/2 - 3 pounds each), trimmed of surface fat, membrane removed (see illustrations below), each rack cut in half; 1/4 cup, Lapsang Souchong tea leaves (finely ground)—from about 10 tea bags, or 1/2 cup loose tea leaves ground to a powder in a spice grinder; 1/2 cup, apple juice

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Appears in Cook's Illustrated January/February 2006, America's Test Kitchen TV

Main Courses

Pork

Grilling & Barbecue

Most oven rib recipes slather on smoke-flavored sauce for an ersatz barbecue experience. Could we get the smoky flavor and fork-tender texture of true barbecue indoors?

SERVES4

TIME3 hours, plus 8 hours chilling and 45 minutes freezing

WHY THIS RECIPE WORKS

To replicate the deep, rich flavor of outdoor barbecued ribs indoors, we rejected stovetop smokers in favor the oven, which better contained the smoke and was able to accommodate the ribs in our spareribs recipe in one batch. To replace the...

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