Recipe by Mike's Girl
"I saw a Celebrity Chef use this braising method for baby back ribs, so I decided to give it a try for pork spare ribs. I changed the seasonings and increased the cooking time and I have been very pleased with them every time. They're really tender and the meat is so flavorful that you don't have to add BBQ sauce unless you want to. My neighbor is the one who told me about the fajita seasoning, and she was right on!"
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fajita seasoning (such as Fiesta®)
Hungarian sweet paprika
pork spareribs, fat trimmed
prepared brown mustard
This was really good, but I didnt use fajita seasoning when i made it, or sugar. Instead i let it cook in a bit of cola.
So disappointed. I followed the recipe as written. Smelled fabulous when baking (250 degrees 3 hrs. Took them out of the oven and unwrapped the foil in anticipation of tasting some fabulous ribs. Instead all I had were tough,inedible pieces of meat. Lots of time and money wasted here. I do not know what I did that made these turn out this way. I have reviewed the recipe again to see what I forgot but cannot find anything. I will have to throw these away. We were really looking forward to our rib dinner, too. Many have obviously had great success with this recipe but I am not sure that I will give it another go in the future or not. Well, that's the 'fun' of cooking and some you win and some you don't!
This is a fantastic recipe. Lots of flavor and the most tender, fall off the bone meat you'll ever cook. I followed the recipe exactly with the exception of reducing the sauce. I ended up with close to 2 cups of sauce after braising which took 20 min on medium heat to thicken up. The sauce was also VERY salty from 1/2 cup of fajita seasoning and I ended up adding about a 1/4 cup of brown sugar and a Tbsp of dijon mustard and it was perfect. **TIP** do not forgo the broil process, this gives the meat a nice sticky, caramelized coating that is the key to finishing the flavor of these ribs. One final thing, don't omit the fajita season (I used Fiesta brand), it helps to tenderize and lends lots of flavor. I will definitely be making these again and I think I'll try some liquid smoke next time.
I used the basic outline of this recipe and it is to die for, I used McCormicks Sweet and Spicy rub instead of fajita seasoning with the brown sugar, and bbq and mesquite grilling spices, and mojo crillo for the liquid, that was all, I used the juice at the end with 1 cup of BBQ sauce boiled and reduced before I broiled them, we werent even done with dinner before the kids asked when we were having them again. I cant wait to try a brisket using this recipe as a guideline I finally did try it with the brisket, bake at 300 for 5 hours, it melts in your mouth, my husband and kids have asked for the brisket and ribs again and again
Oh. My. God. These ribs are to die for!! I made them for Memorial Day weekend. My son told me he was only going to have "a couple" because he had another bbq to attend. He ended up eating a rack and a half and called his friend to say he would be late! My husband couldn't stop eating them either. I made them exactly as written and I wouldn't change a thing! They were the most finger lickin', fall off the bone ribs I ever had. I loved them so much I went into my recipe box and threw out every other rib recipe I had in the house. I cooked down the liquid as stated and it made an incredible sauce. We were tasting it as it was cooking down and could barely leave it alone. I highly recommend this recipe. It is absolutely fabulous. My only regret is I can't give it more than five stars. I'd give it ten if I could. Thanks so much for a fabulous recipe that my family will be enjoying for many years to come. I can't wait to make them again....4th of July is coming up soon! Seriously, try this recipe. You won't be sorry. I think the people who had problems weren't doing something right. After they came out of the oven, I finished them off outside on the grill. I used Sam Adams summer ale for the beer but I think any light color ale would work. I wouldn't use Guinness or a dark beer. I didn't find low sodium fajita mix. I used Old el Paso regular and it was awesome!! I didn't notice any salty taste at all. Mmmmmmm, mmmmmm, GOOD!!
very good and the whole family really enjoyed it, even the neighbors. I did tweek it a little. I used wine instead of beer and spicy BBQ rub instead of fajita mix.
Really great ribs.....followed the recipe exactly, except we barbecued them outside instead of broiling. Thank you for the great recipe!
Family loved them; glad I bought an extra rack of ribs while they were on sale! I forgot to save the drippings to make a sauce, but the kids and hubby loved them anyway. Thanks for posting the recipe! Please note: many reviewers have commented that the sauce didn't thicken. I've had great success using a "fat separator." It looks like a measuring cup and it has a spout that stems from the bottom of the cup. Simply pour all the gravy in and let it rest about a minute, and the fat will float to the top. Pour the gravy into the pan, but keep an eye on the separator, and do not pour in the clear fat. Discard the fat, but don't pour it down the drain or your pipes will clog. Your sauce will thicken, I promise! Hope that helps.
* Percent Daily Values are based on a 2,000 calorie diet.
Tender Pork Spare Ribs
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 545
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