Things You'll Need:
- 1 slab spare ribs
- 2 (12 oz.) bottles hickory smoked barbecue sauce
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 2 tsp. salt
- 1 tbsp. pepper
- 1 tbsp. cajun seasoning
- 10 drops Louisiana hot sauce
- 1/4 cup catsup
- 1/4 cup spicy brown mustard
- 1/2 cup brown sugar
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Step 1
Line two medium or one large cookie sheet with foil. If you have a large cookie sheet, you will be able to fit the slab of ribs on one cookie sheet. If you have the regular sized cookie sheets, you will need two. If you are using the smaller cookie sheets, cut the ribs in half, and place one half on each cookie sheet.
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Step 2
Preheat oven to 250 degrees F.
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Step 3
Pour the barbecue sauce into a large bowl. Fill each bottle 1/8 full with water. Shake vigorously. Pour this into the bowl with the barbecue sauce. This helps get the rest of the barbecue sauce out of the bottle. It will not significantly thin the sauce.
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Step 4
Add the garlic powder, onion powder, salt, pepper, cajun seasoning, hot sauce, catsup, mustard and brown sugar. Mix thoroughly.
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Step 5
Coat the ribs. Using a spoon or a basting brush, coat the undersides of the ribs. Flip them over and coat the top of the ribs.
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Step 6
Put the ribs in the oven. If you are using the medium sized cookie sheets, put them in lengthwise in the oven. They will just fit. Make sure they are as far back as they can go into the oven, or else the oven door will not shut.
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Step 7
Bake for 2 hours at 250 degrees F. Baste the top of the ribs after 2 hours.
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Step 8
Turn the temperature down to 200 degrees F. Baste the ribs every hour and cook for 3 hours.
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Step 9
Turn the heat up to 250 degrees F for the last hour. Baste.
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Step 10
Remove ribs from oven or grill and let set for 10 minutes. Cut ribs individually or into serving sizes of 3 to 4 ribs per serving.
