Prep Time::20 mins
Cook Time:: 4 hrs
Additional Time:: 8 hrs
Total Time:: 12 hrs 20 mins
Servings::8
Ingredients
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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
Directions
Gather all ingredients.
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Mix brown sugar, fajita seasoning, and paprika in a bowl.
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Rub both sides of pork spareribs with the brown sugar mixture.
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Place spareribs in a 9×13-inch baking pan; cover and refrigerate 8 hours or overnight.
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Preheat the oven to 250 degrees F (120 degrees C). Whisk together beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside.
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Tear off 2 large sheets of heavy-duty aluminum foil and lay them shiny-side down. Place a rack of spare ribs on each sheet, meaty-side up.
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Tear off 2 more sheets of foil and place them on top of the spare ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet.
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Just before sealing completely, divide beer mixture evenly into each packet.
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Complete the seal. Place the packets side-by-side on an 11×14-inch baking sheet.
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Bake ribs in the preheated oven until the ribs are very tender, 3 1/2 to 4 hours.
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Carefully open each packet and drain drippings into a saucepan. You may only need the drippings from one packet.
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Place ribs on a foil-lined baking sheet and set aside.
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Heat the saucepan over medium-high and simmer drippings until the sauce begins to thicken, about 5 minutes.
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Brush the thickened sauce over ribs.
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Preheat the broiler and set the oven rack about 6 inches from the heat source. Return ribs to the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.
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