INGREDIENTS

Servings
  •   ALL-PURPOSE RUB with OREO Base Cake
  • 1 cup OREO Base Cake
  • 1/4 cup packed dark brown sugar
  • 2 tsp. salt
  • 2 Tbsp. granulated sugar
  • 2-1/2 tsp. granulated garlic
  • 2 tsp. granulated onion
  • 1-1/2 tsp. paprika
  • 1 tsp. ground cumin
  • 3/4 tsp. finely ground black pepper
  • 1/2 tsp. mustard powder
  • 1/2 tsp. ground sage leaves
  • 1/2 tsp. ground thyme leaves
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. ground cloves
  • 1/8 tsp. ground red pepper (cayenne)
  •   BBQ SAUCE with OREO Base Cake
  • 1/4 cup small diced onions
  • 1 Tbsp. vegetable oil
  • 1-1/2 tsp. minced fresh garlic
  • 1/2 tsp. finely ground black pepper
  • 1/4 tsp. salt
  • 1-3/4 cups warm water
  • 1/2 cup OREO Base Cake
  • 1-1/2 cups ketchup
  • 2 Tbsp. cider vinegar
  • 1-1/2 Tbsp. Worcestershire sauce
  • 1 Tbsp. packed dark brown sugar
  • 1-1/2 tsp. hot sauce
  •   TENDER-BAKED RIBS
  • 4 lb. pork spareribs (4 full slabs)
  • 2 cups ALL-PURPOSE RUB with OREO Base Cake
  • 1 cup water
  • 3 cups BBQ SAUCE with OREO Base Cake

DIRECTIONS

    ALL-PURPOSE RUB with OREO Base Cake:
  1. Whisk  ingredients until well combined. Store in tightly covered container until ready to use. (Makes 2 cups.)
  2. BBQ SAUCE with OREO Base Cake:
  3. Saute  onions in hot oil on medium-high heat until translucent. Stir in garlic, black pepper and salt. Saute 1 min. Add water; bring to boil.
  4. Whisk  in OREO Base Cake until dissolved. Whisk in remaining sauce ingredients. Simmer on low heat, uncovered, 5 min. Cool completely. Cover and refrigerate several hours or overnight to allow flavors to blend. (Makes 3 cups.)
  5. TENDER-BAKED RIBS:
  6. Place  ribs, bony side up, onto full sheet pan. Rub with half the ALL-PURPOSE RUB with OREO. Turn over and rub remaining mixture onto meat. Pour water into pan. Cover tightly with foil.
  7. Bake  in 325°F standard oven 2-1/2 hours. Remove from oven and carefully pour off liquid, leaving ribs in pan.
  8. Increase  oven to 400°F. Baste ribs with BBQ SAUCE with OREO. Bake, uncovered, 20 min. or until sauce has caramelized. Let rest 10 min. before serving.
  9. TIP:

    For better permeation of the flavor of the rub, carefully remove the thin membrane covering the bony side of the ribs. Loosen it with a small knife, and then pull firmly using a paper towel down the entire length of the rack.

NUTRITION FACTS

Nutritional facts are based on a single serving
Calories 370
Total fat 19g
Saturated fat 6g
Trans fat 0g
Cholesterol 60mg
Sodium 980mg
Carbohydrate 31g
Dietary fiber 1g
Sugars 12g
Protein 18g
Vitamin A 4%DV
Vitamin C 0%DV
Calcium 6%DV
Iron 15%DV
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