I've already lost 2 of the 3 pounds I gained and yeah, I'm annoyed. Yesterday was such an awful day for eating, I wanted to scream but my throat was raw. And the frakking medication is NOT working. NOT WORKING. Which means I am always in a bad mood, except when I'm in an okay mood, except when I'm having a frakking panic attack.
Another thing that is different from my parent's home is my spiffy convection oven. I must admit the ribs came out even better. Epic success. If I wasn't so frakking miserable I'd be happy.
Now, if you have the knife skills, I recommend you remove the membrane that runs across the back of the ribs. You want to use a really sharp boning knife to start to separate the membrane from the bones, and then use a paper towel to grab the membrane and start pulling. Repeat until you remove most, if not all, of the membrane.
Cola-Q Convection Ribs
2 racks St. Louis-style pork spareribs (each rack has around 12 ribs)
1 bottle Ken's Steakhouse Honey Mustard
light brown sugar
Steven Raichlen's Basic BBQ Spice Rub or another spice blend, commercial or homemade
1 bottle Sweet Baby Ray's Cola-Q BBQ sauce
I use a very large aluminum pan, the type you use for holding hot water in a chafing dish set-up. Both racks of ribs will fit with the outsides tilted upward. Once the backs have been sprinkled with sugar and spice rub, turn the racks meat side up and repeat the brown sugar and spice rub.
Preheat a convection oven on 350 degrees (I set 350, and the oven sets itself for 325 degrees). Roast for one hour, turning the pan front to back halfway through. Lower the oven temperature to 300 (oven will set itself for 275). Apply the barbecue sauce lavishly all over the top of the ribs, then cover the pan with aluminum foil and return to the oven for another hour. Cook a little longer or until the meat is very tender.
1/4 cup sweet paprika
3 tablespoons black pepper
3 tablespoons coarse salt
1 tablespoon hickory-smoked salt or more coarse salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoon celery seeds
1 teaspoon cayenne pepper
Combine all the ingredients in a mixing bowl and stir to mix. (Actually, your hands work better for mixing than a spoon or whisk does. Use your fingers to break up any lump of brown sugar.) Store the rub in an airtight jar away from heat or light; it will keep for at least 6 months.