BBQ Spare Ribs

Courtesy of Plated Perfection

This recipe evolved because my good friend Tim (aka T-Pain), bought me his favorite BBQ marinade from Buffalo :) It's called Chiavetta's Barbeque Marinade. I decided to marinade some spare ribs with this and some other things and then bake it off in the oven...since I lack the summer weather and grill outdoors. These only took about 1 hour to cook (I only had about 1.75 pounds). This was kind of a "throw random things together" type of thing, but they came out pretty good! I served these with some seasoned potatoes and a dipping sauce (leftover marinade). Please Note: This is based on a pretty small recipe. Make sure to increase if need be.

• 1.5-2 pounds of spare ribs
• 1 tb brown sugar
• 1 cup Chiavetta's BBQ Marinade
• few dashes of garlic salt, onion powder, salt, pepper, meat tenderizer (change at your discretion)

Line a baking dish with foil, big enough to create a tent over the ribs. About 2 hours prior to cooking, place the ribs on the foil and season with the garlic salt, onion powder, salt, pepper, and brown sugar. Pour the marinade over the ribs. When ready to cook, season with meat tenderizer and poke a few holes in the meat. Pour enough water in the baking dish to where it's about 1/4 inch. This will help create steam. Fold the foil over to create a tent over the meat, but do not vacuum seal as this will give it no room to breathe.  Cook for 45 minutes at 375 degrees. Take the ribs out, flip them, baste it with some more sauce, and cover. Continue cooking for 15 minutes. Take out of the oven and continue covering with the foil to keep warm. Serve with dipping sauce (recipe below).

Dipping Sauce

• 1 cup Chiavetti's BBQ marinade
• 1 tb honey
• few dashes of onion powder and garlic salt
• 1 tb brown sugar
• 1 tb cajun marinade