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“Don’t Spare the Spareribs” Ribs BBQ Sauce 1 cup ketchup 1 cup tomato juice 1/2 cup brown sugar 1/2 teaspoon liquid smoke 1 teaspoon Worcestershire sauce 1 lime, zest of 1 lime, juice of 1/4 cup cider vinegar 1 dash crushed red pepper flakes 1 dash cayenne salt and pepper 1/4 cup minced onions 1 clove garlic, minced Spice Rub 1 cup brown sugar 1/2 cup paprika 2 1/2 tablespoons ground black pepper 2 1/2 tablespoons salt (I prefer kosher) 1 1/2 tablespoons chili powder 1 1/2 tablespoons garlic powder 1 1/2 tablespoons onion powder 1-2 teaspoon cayenne 3 pork spare rib racks (3 pounds or less each) 1 can lager beer (optional) At least the night before you make the ribs, if not earlier, combine the BBQ sauce ingredients in a saucepan. Simmer over medium low heat for 1/2 an hour. Chill overnight (keeps several months in the refrigerator). The night before you make the ribs, combine the spice rub ingredients in a bowl, and mix together well. Pat about 1/3 of the total spice rub on the top an
