Oven-Barbecued Spareribs

Name: Oven-Barbecued Spareribs
Ingredients: 6 tablespoons mustard (yellow); 2 tablespoons ketchup; 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon); 2 teaspoons ground black pepper; 1 tablespoon sweet paprika; 1 tablespoon chili powder; 1/2 teaspoon cayenne pepper; 1 1/2 tablespoons kosher salt; 3 tablespoons brown sugar; 5 - 6 pounds pork spareribs, 2 racks (about 2.5 pounds each), trimmed of surface fat, membrane removed (see illustrations below), each rack cut in half; 1/4 cup Lapsang Souchong tea leaves (finely ground)—from about 10 tea bags, or 1/2 cup loose tea leaves ground to a powder in a spice grinder); 1/2 cup apple juice

www.americastestkitchen.com

Most oven rib recipes slather on smoke-flavored sauce for an ersatz barbecue experience. Could we get the smoky flavor and fork-tender texture of true barbecue indoors?

Keywords

Main Courses
Pork

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Cooking tools:

Spice grinder
Mixing bowl
Plastic wrap
Refrigerator
Freezer
Oven
Pizza stone
Baking sheet
Cooling rack
Aluminum foil

Ingredients

6 tablespoons mustard (yellow)
2 tablespoons ketchup
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
2 teaspoons ground black pepper
1 tablespoon sweet paprika
1 tablespoon chili powder
1/2 teaspoon cayenne pepper
1 1/2 tablespoons kosher salt
3 tablespoons brown sugar
5 - 6 pounds pork spareribs, 2 racks (about 2.5 pounds each), trimmed of surface fat, membrane removed (see illustrations below), each rack cut in half
1/4 cup Lapsang Souchong tea leaves (finely ground)—from about 10 tea bags, or 1/2 cup loose tea leaves ground to a powder in a spice grinder)
1/2 cup apple juice