Slow-Cooked Saucey Spare Ribs
1 cup (240 ml) barbecue sauce
1 teaspoon (3 g) fresh ground black pepper
1/2 teaspoon (2 g) ground allspice
1/2 teaspoon (2 g) onion powder
1 rack of pork spare ribs
Mix barbecue sauce, pepper, allspice and onion powder together. Cut rib rack in half. Place ribs on 24" (610) piece of heavy plastic wrap. Coat ribs with half of the sauce on each side and wrap in plastic wrap. Wrap ribs again in heavy plastic wrap, then in heavy-duty aluminum foil. Place in solid insert pan. Pour 16 cups (3.8 L) water into the steamer basin. Place insert pan in steamer. Cover with the glass lid. Heat the Wolf steamer module to
190°F (90°C) and cook for 6 to 7 hours or until ribs are very tender.
To make a great barbecue sauce from the juices that are in the plastic/foil packet, place them in a saute pan along with 1 cup (240 ml) barbecue sauce and reduce until thick. You can also char the ribs on a grill, coating them with the barbecue sauce.
Makes 4 servings.