Pork spareribs
Beer (I recommend Budweiser)
Brown sugar
Adobo
Water
Dr. Pepper (optional)
Liquid smoke
Cheap barbecue sauce (though Open Pit is always recommended)
Honey
Brown/Deli mustard (Gulden's or Nathan's both rock)
Garlic powder (I prefer Badia brand)
Hot sauce (optional; I favor either Indi-Pep or Red Devil, but just about anything will work)
One of my signature favorites is barbecued ribs that are slow-cooked in the oven, resulting in the meat being so tender that it falls from the bone like pulling a finger from a velvet glove. It's very simple to prepare and a real crowd-pleaser, so here's how you do it.
Get yourself a family pack of ribs and cut them into individual ribs. Place the separated ribs into a large freezer bag and fill with beer, preferably Budweiser or something with a flavor that won't overwhelm the meat, and seal the bag. Leave this in the fridge overnight and it will simultaneously tenderize the meat and imbue it with flavor.
When ready to cook, pre-heat the oven to around 350 degrees. Rub the ribs with liberal amounts of brown sugar and adobo, then place in a deep tin baking pan, at the bottom of which you have added about a half-inch of water or Dr. Pepper. (I recommend using one of the disposable pans you can find in your supermarket's baking aisle.) Then jot about a quarter of a 3.5-ounce bottle of liquid smoke over the ribs; you won't need much, as a little of that stuff goes a long way. Tightly seal the pan with heavy-duty aluminum foil, preferably one piece so it's as air-tight as possible. Hold both ends of the pan and lightly slosh it around to spread the seasonings and allow the liquid smoke/water/Dr. Pepper to fully coat the ribs. Place pan in oven and let the ribs cook at 350 for about an hour or so, or until you can smell them cooking. At that point, drop the temperature down to around 300 and leave it alone at that temperature for approximately another two and a half hours. By the end, your kitchen (and home) will reek of liquid smoke and your family/guests will be going mad.
While the ribs are doing their thing, take as much cheap barbecue sauce as you may need and put it into a big pot. Blend in the honey and mustard to taste and add a huge motherfucking shitload of garlic powder. Blend until somewhat smooth but thick, and keep in mind that the flavor should be sweet and garlicky. At this point it's up to you to add hot sauce if you want a bit of a kick to the concoction; if you seek that flavor I recommend Indi-Pep West Indian pepper sauce, but you use what you like (except for the green Emeril sauce; it's tasty but it will throw off the color, and the shit is pointlessly expensive).
Once the aforementioned cooking time is up, remove the pan from the oven, unseal the ribs and pour off the juices. Then pour the sauce all over the ribs and return to the oven unsealed. Allow to cook for another half-hour, after which you are ready to roll. I advise letting the ribs cool a little, but they should be ready to eat and fork-tender. If they are not fork-tender, return to the oven at around 325 for as long as it take for them to reach that consistency. Ovens vary, as does the individual's preference for meat tenderness, so bear those factors in mind.
A finished example.
Lastly, a small caveat: Once you become known for having made these ribs, your name will become legend among family, friends, and neighbors and you will be begged to make them for every party or barbecue that you are invited to, so be ready for that burden. Or you can be a lazy turd and just pass on this recipe. Either way works. And also keep in mind that this is my basic version of it, which can be tweaked so you can make it your own personal sort of flavor. Be creative and have fun with it!
