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 - 6 pounds, pork spareribs, 2 racks (about 2.5 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

23 comments

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

Main Courses

Pork

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

has video

WHY THIS RECIPE WORKS

When the craving for barbecued ribs strikes in the dead of winter, you’re out of luck unless you visit the local rib joint. There are recipes for oven barbecuing, but the smoke-flavored sauce they use is no substitute for actual smoke. We w...

This is a members' feature.