Melt-In-Your-Mouth Pork Spare Ribs

Ingredients List

• 1 cup brown sugar

• ½ cup fajita seasoning (such as Fiesta®)

• 2 tablespoons Hungarian sweet paprika

• 2 racks pork spareribs, fat trimmed

• 1 cup beer

• 3 cloves garlic, minced

• 1 tablespoon honey

• 3 tablespoons Worcestershire sauce

• 1 tablespoon prepared brown mustard

Instructions

First, gather all your ingredients together before starting the preparation.

Combine brown sugar, fajita seasoning, and paprika in a mixing bowl.

Coat both sides of the pork spareribs with the brown sugar seasoning mix.

Arrange the spareribs in a 9x13-inch baking dish; cover and refrigerate for 8 hours or overnight.

Preheat the oven to 250°F (120°C). In a bowl, whisk together beer, garlic, honey, Worcestershire sauce, and mustard. Set the mixture aside for later use.

Tear off two large sheets of heavy-duty aluminum foil, placing them shiny-side down. Lay each rack of spareribs on a sheet, with the meaty side facing up.

Tear off two additional sheets of foil and place them over the ribs, shiny side up. Fold the edges tightly to form a sealed packet.

Before fully sealing, evenly distribute the beer mixture between the two foil packets.

Seal the packets completely. Arrange them side by side on a 11x14-inch baking sheet.

Bake the ribs in the preheated oven until they are tender and juicy, about 3 1/2 to 4 hours.

Carefully unwrap each packet and pour the drippings into a saucepan. You may only need the drippings from one packet.

Arrange the ribs on a foil-lined baking sheet and set them aside for now.

Heat the saucepan over medium-high heat and simmer the drippings until the sauce thickens, about 5 minutes.

Brush the thickened sauce generously over the ribs.

Preheat the broiler and adjust the oven rack to about 6 inches from the heat. Place the ribs back in the oven and broil for 5 to 7 minutes, or until the sauce has lightly caramelized.

Nutritional Information (per serving)