by Ellie Weightman - Adapted this recipe from Taste of Home & America’s Test Kitchen recipes and combining parts of each.
Baby back spareribs (bone or boneless)
*amt of ribs is optional, sauce should be enough to cover 4 lbs, cook time won’t change
Brine
½ cup table salt or 1 cup kosher salt
½ cup granulated sugar
Seasoning – will make more than you need for less than 4 lbs of ribs, save in plastic bag or shaker bottle for future use
1 tsp garlic powder
1 tsp seasoned salt
½ tsp ground pepper
1 medium onion, sliced
Sauce
1 cup ketchup
1 cup chili sauce
1/4 cup packed brown sugar
1 tbsp dried minced onion
1 tblsp Liquid Smoke, optional
1 tblsp molasses
(this sauce recipe makes a large amount, after preparing, dish out the amount you may need and place the rest in a jar and store in frig for future use within 1 month – do not expose any you store to meat juices).
Brine ribs: Dissolve salt and sugar in 4 qts of cold water in a large stockpot, plastic container or foil roasting pan (which can later be used to cook the ribs). Submerge the ribs in the brine and refrigerate for 1 hour until fully seasoned. Remove ribs from brine and thoroughly pat dry with paper towels.
Seasoning: In a small bowl mix together garlic powder, seasoned salt and pepper. Sprinkle over ribs (on both sides if using boneless ribs).
Place the ribs in a large roasting pan or the foil pan used to brine. Top with sliced onion. Cover tightly and bake in oven or on temperature controlled grill at 350 degrees for 2 ½ hours.
While the ribs are cooking, in a medium bowl, combine the remaining ingredients.
When ribs are done, drain the fat from the pan and discard the onion. Brush the ribs generously with some of the sauce sauce and return to the oven/grill for 30 minutes longer. Remove the cover and continue cooking for 10 more minutes. Serve as is or with more sauce.
NOTE: I made this one the grill using the above procedure, but you have to watch and make sure your grill keeps the temperature at 350 degrees.
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