Habanero Lime Tequila BBQ Spareribs

Hi welcome to Caribbeanj03. Thank you for coming into mom’s with my sister. Today, my sister will be preparing her BBQ spareribs.
Ingredients:
6lbs spareribs
For Rub:
1 bottle Habanero Lime Tequila BBQ sauce
1 Tablespoon garlic powder
1 Tablespoon onion powder
For Brine:
Ingredients:
6 cups water
1/4 cup cider vinegar
1/4 cup firmly packed brown sugar
1 tsp. dried Rosemary spig or ground (optional)
1 Bayleaf (optional)
1 tablespoon garlic powder
1 tablespoon onion powder
2 tsp chicken base
2 1/2 tsp salt
1 Tbs. freshly ground black pepper
Instructions:
Remove the paper skin or silver skin from the back of the spareribs and set aside.
For Brine:
In a large bowl, combine the water, vinegar, sugar, rosemary, bay leaf, garlicpowder, onion powder, chicken seasoning, salt and black pepper, and stir until the sugar and salt dissolve. No need to cook this. Brine the pork spareribs, in the refrigerator, for 4-6 hours. Don't brine the pork for more than 6 hours because the meat can get mushy.
Makes about 6 1/2 cups, or enough for about 6 lbs of pork spareribs.
Preheat the oven to 350ºF.
1. Drain and rinse the ribs.
2. Discard the sprigs of rosemary and bay leaf, if used.
3. Pat dry with paper towels.
4. Put the ribs on a baking sheet. (You can line the baking sheet with greased foil or parchment paper, for easy clean up).
For Rub:
1. Sprinkle a little bit of the onion powder and garlic powder on both sides of the ribs.
2. Pour a little bit, about 1/4 cup, of the BBQ sauce on the back of all the ribs. Rub it into the ribs very well.
3. Turn the ribs over. On the top side, pour 1/2 the remaining bottle of BBQ sauce an spread it evenly.
Turn down the oven temperature to 300ºF.
Bake for 1 to 1 1/2 hours, until the meat pulls back from the bone by 1/2 inch.
Remove the ribs from the oven and spread the remaining BBQ sauce evenly over the top of all the ribs.
Bake for 20 minutes at 300ºF.
Optional: increase the temperature to 350 for darker, crispier meat. Or to 390 for 5 to 8 minutes to speed up final cooking time.
Let the ribs rest on the pan for 10 to 15 minutes before cutting.
Serve with roasted potatoes or steamed yuca and coleslaw vinaigrette or any salad.
Enjoy!
Please don’t forget to like and subscribe to my channel. Please don’t forget to tap the bell so that you will not miss any of my other videos.
Again, thank God for all my blessings. God Bless.
P.O Box 21807
Dundalk, MD 21222
Instagram: Caribbeanj03
Facebook: Margaret Lewis (Caribbeanj03)
Email: [e-mail]