St. Louis Style Spareribs with Sweet & Spicy BBQ Rub - Food Service

Ingredients

• St. Louis-cut pork ribs (2-3 pounds each slab), 4 ea.
• Salt, ¼ cup
• Ground black pepper, ¼ cup
• Sweet paprika, ¼ cup
• Dark brown sugar, ½ cup
• Onion powder, 1 Tbsp.
• Granulated garlic, 1 Tbsp.
• Powdered Ancho Chili, 2 tsp.
• Chipotle chili, ground, 2 tsp
• Cumin, ground, 2 tsp.
• Dry mustard, 1 Tbsp.
• Rootbeer, 1 cup
• Fresh Lemon Juice, ¼ cup
• Vegetable oil, 4 Tbsp.
• Onion, finely chopped, 1 ea.
• Garlic cloves, finely minced, 4 ea.
• Ginger, finely grated, 1 tbsp.
• Ketchup, 1 ½ cup
• Root beer, 12 oz.
• Cider vinegar, ¼ cup
• Lemon juice, fresh, ¼ cup
• Water, ¼ cup
• Brown sugar, firmly packed, ½ cup
• Sweet and Spicy BBQ Rub, from above, 2 tbsp.
• Black Pepper, freshly ground, 1 tsp.
• Cloves, ground, 1 pinch
• Salt, 1 tsp.