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Oven-Roasted Spareribs (7/23/2010)

Oven-Roasted Spareribs

Spareribs, trimmed lightly
½ cup chili powder
¼ cup brown sugar
¼ cup salt
2 tablespoons black pepper
2 teaspoons cayenne pepper
2 cups BBQ Sauce, plus extra for serving

In a medium bowl, mix chili powder, brown sugar, salt, pepper, and cayenne pepper. Spread rib rub over ribs, cover loosely with plastic wrap and let sit at room temperature for 1 hour.

Adjust an oven rack to the middle position and heat oven to 300-degrees F. Lay the ribs, meaty side up, on a wire rack set over a rimmed baking sheet. Wrap the pan with foil. Roast 1 hour. Remove the foil and continue roasting for 1 more hour. Remove from oven and brush the meaty side of the ribs with barbecue sauce, about ¾ cup per slab. Continue to roast, uncovered, until the bones have separated from the meat, about 1 ½ hour longer. Remove ribs from the oven and wrap each slab in foil. Put the foil-wrapped ribs in a paper bag and seal tightly. Allow ribs to rest at room temperature for 1 hour before serving. Serve with extra barbecue sauce.

This week's recommended wine from Van's Liquor Store in East Dubuque-Penfolds Koonunga Hill, all types, $5.99 through 7-26-2010.

St. Louis style spareribs are on sale at Cremer's on Rhomberg Avenue for $2.99/lb. through Sunday, July 25, 2010, or while supplies last.


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