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Ribs With Big Daddy Rub

1 12 cups brown sugar
18 cup kosher salt
18 cup smoked paprika
1 tablespoon ground cumin
1 tablespoon hot chili powder
1 tablespoon cayenne
1 tablespoon fresh ground black pepper
1 tablespoon red pepper flakes
2 cups apple cider
14 cup granulated sugar
1 tablespoon red pepper flakes
2 tablespoons buttermilk
1 teaspoon lemon juice
1 teaspoon lemon zest
5 lbs pork spareribs, St. Louis style
2 liters cola (recommended ( Coca-Cola)
4 cups water


BIG DADDY RUB: In a medium sized bowl, mix all rub ingredients until well combined. APPLE CIDER-BUTTERMILK SAUCE: In a medium pot add apple cider, sugar and red pepper on medium high heat. Reduce by half. Pour mixture into a separate bowl. Add buttermilk and mix thoroughly and add lemon juice and zest. RIBS: Rub ribs with 1 cup Big Daddy Rub until evenly coated on both sides. Allow ribs to marinate at room temperature for 30 minutes. Preheat oven to 350 degrees F. Place ribs in 2 large roasting pans and cover with the cola and water. Cover with foil and cook in oven for 1 1/2 hours. Remove ribs from oven and allow to cool. Slice ribs into individual-size pieces. Preheat grill over medium-high heat. Place ribs on the grill. Brush on apple cider-buttermilk sauce. Cook for additional 5 minutes. In a large bowl, toss ribs with another 1 cup of rub until well coated. Spread ribs out on a sheet tray and bake in the oven for an additional 20 minutes until caramelized. Serve alongside a cider-buttermilk sauce, chipotle aioli, or harissa rouille.

Source: www.food.com