- 6 lbs pork spareribs
- 1/2 tsp liquid smoke (optional)
- 1/4 cup Dijon mustard
- 2 Tbsp packed brown sugar
- 2 Tbsp paprika
- 1 Tbsp garlic powder
- 1 1/2 tsp freshly ground black pepper
- 1/2 salt
Heat oven to 300 degrees. Line shallow roasting pans with heavy duty foil. Stir liquid smoke into mustard if desired. Combine brown sugar, paprika, garlic powder, ground pepper and salt in small bowl. Brush meatier side of each slab of ribs with mustard mixture. Sprinkle brown sugar mixture evenly over mustard. Place ribs in foil lined pans. Roast for 2 1/2 - 3 1/4 hours or until fork tender. (If ribs are becoming dry, cover with foil the last 30-45 minutes of roasting. Transfer ribs to serving platter. Let stand for 10 minutes before serving. Makes 8 servings.
I got this recipe from the package of ribs I bought. It was so simple but so good! And a nice change from our crockpot BBQ sauce ribs! I halved the recipe for our little family and still had leftovers. I also didn't use liquid smoke, but I did add a dash of Worchestershire sauce.