Spare Ribs with Homemade BBQ Sauce

• 5 pounds Beef Or Pork Spare Ribs
• 1 teaspoon Seasoned Salt (I Used Lawry's)
• 1/2 teaspoons Cayenne Pepper
• 1 teaspoon Chili Powder
• 1 teaspoon Smoked Paprika
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1/4 teaspoons Celery Salt
• 1/4 teaspoons Ground Black Pepper
• 1/4 teaspoons Ground Ginger
• 1/4 cups Apple Cider Vinegar
• 1/2 cups Canola Oil
• 1 Tablespoon Worcestershire Sauce
• 1 Tablespoon Reduced Sodium Soy Sauce
• 2 cloves Garlic, Peeled And Smashed
• 1 whole Small Vidalia Onion, Thickly Sliced
• 1/2 cups Dark Molasses
• 1/2 cups Ketchup
• 1/4 cups Apple Cider Vinegar
• 6 ounces, fluid Peach Polaner All Fruit
• 2 Tablespoons Dark Brown Sugar
• 2 Tablespoons Dijon Mustard
• 1 Tablespoon Worcestershire Sauce
• 1 Tablespoon Low Sodium Soy Sauce
• 1/4 teaspoons Chili Powder
• 1/4 teaspoons Cayenne Pepper (Optional)
• 4 dashes Liquid Smoke

1. Day One:
2. Mix the dry rub together in a small bowl and sprinkle on the ribs.
3. Rub the dry rub into each rib.
4. If you have any dry rub left over just place it in a small jar or a resealable bag and save in your pantry.
5. In a separate bowl, mix together all ingredients for the marinade.
6. Place your ribs into a resealable bag and pour the marinade over the top.
7. Remove as much air as possible from the bag, seal it and place in a large bowl in the refrigerator.
8. Allow ribs to marinate for a minimum of 8 hours, but overnight is even better.
9. In another bowl, mix up all ingredients for the BBQ sauce and place in an airtight container in the refrigerator overnight.
10. Day Two:
11. Place the ribs and the marinade in a baking dish, cover and bake at 350 for one hour to an hour and fifteen minutes.
12. Remove from oven and set to the side.
13. Heat the grill to about 350 and place the ribs meat side down on the grill.
14. Cover and allow to heat up for about 10 minutes.
15. Open grill and baste the ribs with the BBQ sauce, turning them over and basting again.
16. Allow to cook until heated through and the outside is somewhat browned and the sauce is nice and sticky.
17. Serve immediately.
18. Enjoy!

beef, salt, cayenne pepper, chili powder, paprika, garlic, onion powder, celery salt, ground black pepper, ground ginger, apple cider vinegar, canola oil, worcestershire sauce, soy sauce, garlic, vidalia onion, molasses, ketchup, apple cider vinegar, brown sugar, dijon mustard, worcestershire sauce, soy sauce, chili powder, cayenne pepper, liquid smoke

Taken from tastykitchen.com/recipes/main-courses/spare-ribs-with-homemade-bbq-sauce/ (may not work)