I get the whole smokey mystique of authentic barbecue.  I like the flavor, too.  And in theory, I like the idea of spending an entire afternoon tending the coals while nursing successive beers, waiting for dinner.  But finding the time and the energy to bother….well, that’s just not happening.  Here’s my lazy style for getting my spare rib fix, without tending a fire.

 

Serves 4

Dry Rub (makes about 1 3/4 cups):

1/2 cup granulated maple sugar (if this is not available near you, use Sucanat or another unrefined sugar from a local health food store)

1/4 cup dry mustard

2 tablespoons ground cinnamon

1 tablespoon ground ginger

2 teaspoons ground cayenne pepper

1/2 cup fine sea salt

1/4 cup ground black pepper

 

1 (4 pound) rack pork spare ribs

 

 

The night before you plan to eat, combine all the ingredients for the dry rub and use it to coat the ribs.  There will be dry rub left over.  Store it in a covered jar for the next time you cook!  Cover the ribs and chill overnight.

Eight hours before you plan to eat, preheat your oven to 170 degrees.  Place the ribs in a shallow pan and put them in your oven.  Fill a glass bread pan half way with water.  Put this in your oven, also.  (This will increase the humidity of your oven, helping to break down the connective tissue of the meat). Close the door and walk away.

Serve it eight hours later.  Or ten hours later.  Doesn’t matter.  They’ll hold, they won’t over-cook, and they’ll taste fantastic.