Last month I was visiting my favorite San Diego farmers market in Hillcrest and picked up some spare ribs from my favorite farmer, Da-Le Ranch. If I could afford it and had the freezer space, I would purchase everything on their menu! That morning I was only there to grab some eggs, and bacon because their bacon is to die for! The ribs were perfectly placed to draw my eye and encourage me to buy. I am obviously a sucker for quality product placement.
I am also a sucker for grilling meats, but sadly I do not have a grill right now, so I knew these slabs of deliciousness would need to be baked. I also had an overabundance of farmer’s market fresh blueberries. All those blueberries became my Spicy Blueberry Balsamic BBQ Sauce. Several of the amazingly fresh berries ended up in my mouth and in both of my dogs mouths. They LOVE blueberries! And now I love blueberry BBQ sauce!
This was my first time making spare ribs. I have always bought baby back ribs, when I do make ribs, which honestly is not often enough. I need to step up my rib making frequency. I probably always stick to baby back ribs because I learned to make ribs from my dad, and my dad always grills or bakes baby back ribs. Go with what ya know, ya know? We are both creatures of habit. But I decided to change things up. Plus the baby back rib were not on display that day, so spare ribs ended up in my cloth “I heart Bone Broth” grocery bag.
According to The Kitchn,
Back ribs are cut from where the rib meets the spine after the loin is removed. The upper ribs are called baby back ribs, but not because they come from a baby pig! They’re only called baby because they are shorter in relation to the bigger spareribs. Spareribs are the meaty ribs cut from the belly of the animal after the belly is removed. They are usually trimmed down into the popular St. Louis-style spareribs by cutting away the hard breastbone and chewy cartilage, so the slab is more rectangular in shape.
I’ll summarize the above information and simple state that all that technical meat message means is ribs are delicious, no matter where they come from! Plus I believe there was a subliminal message in there telling you to make these ribs!
- 2 racks pork spare ribs
- 1 tbsp. smoked paprika
- 1 tbsp. chili powder
- 1 tbsp. onion powder
- 1 tbsp. garlic powder
- 1 tbsp. cumin
- 1 tbsp. coriander
- ½ tsp cayenne
- 1½ tsp salt
- 1 tsp white pepper
- ½ cup Spicy Blueberry Balsamic BBQ Sauce
- Preheat oven to 300
- Liberally season spare ribs with rub (this can be done the day prior)
- Wrap racks with foil, creating a sealed packet and place on baking sheet
- Bake on middle rack for 2-2.5 hours
- Remove from oven
- Carefully open foil packets, folding back top layer of foil to expose ribs
- Brush ribs with Spicy Blueberry Balsamic BBQ Sauce
- Broil on High for 3-5 minutes
- Remove from oven, let sit for 5 minutes before serving
To a nourished life,