Sweet and Tangy BBQ ribs

These ribs are not spicy, but have a nice tang to them. For rainy, snowy, or cold days, they can be done completely indoors! They can also be baked indoors and then put on the BBQ with the sauce for that grilled taste!

ingredients

BBQ DRY RUB:
1 and 1/2 cups paprika
1 cup brown sugar
3 tablespoons onion powder
RIBS
2 (about 4 pounds each) slabs beef spareribs
2 (about 3 pounds each) slabs pork spareribs
or you can use all pork or all beef, whatever you like
BBQ Sauce:
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard

directions

1
FOR THE RUB:
2
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
3
PREPARING THE RIBS:
4
Rinse and dry ribs. Place on a clean cutting board and pull off the membrane (the thin fatty skin that lines the underside of the ribs) Trim the ribs of excess fat. Liberally season both sides of the ribs with 1/4 to 1/2 cup BBQ Rub. Wrap ribs in foil and refrigerate for at least 8 hours so flavors can permeate.
5
COOKING THE RIBS ON THE GRILL:
6
Preheat grill to 250 degrees using hickory and charcoal. Use indirect heat and cook with the cover down. Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed. Turn and cook for 45 minutes more, or until the ribs “bend” and the meat easily separates from the bone using a fork. Cook the pork ribs 3 hours. Turn and cook another hour, or until ribs bend. Baste with BBQ sauce until they are as charred as you desire. Remove from grill.
7
COOKING THE RIBS INDOORS:
8
Preheat the oven to 250 degrees. Cook for 3 hours. Open up foil, drain fat & mop with BBQ sauce. Place under broiler until charred as you desire.