Eosinophilic Esophagitis Friendly BBQ Spare Ribs
Total time3 hr 35 min
Prep time20 min
Cook time3 hr 15 min
5.0(13)
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Learn more →Ingredients
4 servings
For the ribs
- 2 racks pork spare ribs (about 3 lb each), membrane removed
For the dry rub
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp kosher salt
- 2 tsp black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp dry mustard
- 1 tsp cayenne pepper
For the BBQ sauce
- 1 cup ketchup
- ¼ cup apple cider vinegar
- 3 tbsp brown sugar
- 2 tbsp worcestershire sauce
- 1 tbsp yellow mustard
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
Instructions
- 1
Heat the oven to 300°F (150°C). Line a large rimmed baking sheet with two layers of aluminum foil, leaving enough overhang on all sides to wrap the ribs completely.
- 2
In a small bowl, combine the brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, dry mustard, and cayenne pepper for the dry rub. Stir until evenly mixed.
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