Rudolph’s Barbecue Spareribs: A Taste of Minnesota Nostalgia

There are certain flavors that transport you instantly, unlocking a flood of memories with just a single bite. For me, the scent of smoky, slow-cooked spareribs always brings me back to the vibrant, bustling atmosphere of Rudolph’s Barbecue in Minnesota. It was a place where the air was perpetually thick with the promise of deliciousness, and their spareribs were legendary. Now, living in Ohio, I’ve found a way to bring that piece of Minnesota heaven right into my own kitchen. This recipe is my ode to those cherished times, a way to recreate that familiar comfort and share its magic with you all.

Recipe Overview

• Prep Time: 20 minutes (plus marinating time)
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes (plus marinating time)
• Servings: 2-4
• Yield: 1 slab of spareribs
• Dietary Type: Not specified

Ingredients

To capture the essence of Rudolph’s, this simple yet potent rub forms the foundation of these incredible spareribs.

• 1⁄4 cup granulated sugar
• 2 1⁄2 tablespoons salt
• 3 tablespoons paprika
• 3 tablespoons chili powder
• 1 tablespoon garlic powder
• 1 teaspoon black pepper
• 1⁄4 teaspoon ground allspice
• 2 lbs spareribs (trimmed)
• Bar-B-Que sauce (optional, for brushing)

Equipment Needed

• Mixing bowl
• Measuring cups and spoons
• Cookie sheet
• Aluminum foil (optional, for more tender ribs)
• Broiler pan
• Oven
• Grill (optional, for final finishing)

Instructions

Crafting these Rudolph’s Barbecue Spareribs is a rewarding process, culminating in a dish that’s both deeply flavorful and satisfyingly tender. Follow these steps precisely to achieve that authentic taste.

1. Prepare the Rib Rub: In a medium mixing bowl, combine the sugar, salt, paprika, chili powder, garlic powder, black pepper, and ground allspice. Whisk these dry ingredients together thoroughly until they are well incorporated. This blend will yield approximately 6 ounces of potent rib rub.

2. Marinate the Spareribs: Take your 2-pound slab of spareribs. Ensure they are trimmed for optimal cooking and presentation. Generously coat the entire surface of the ribs with about 2 ounces of the prepared rib rub, making sure to press it in gently to adhere. Once coated, cover the slab tightly and refrigerate. Allow the ribs to marinate for a minimum of 6 hours, and up to 24 hours for a more intense flavor penetration. The longer they marinate, the deeper the flavor will be.

3. Preheat the Oven: When you’re ready to cook, preheat your oven to 350°F (175°C).

4. Initial Rib Cooking: Place the marinated slab of spareribs directly onto a cookie sheet, bone side up. It’s crucial to position them bone side up for this initial cooking phase to help keep the meat moist.

5. First Bake: Bake the ribs in the preheated oven for 1 hour.

6. Second Bake: After the first hour, carefully turn the slab of spareribs over, so the meat side is now facing up. Continue to bake for an additional 15 minutes.

7. Prepare for Broiling: Once the baking is complete, remove the spareribs from the oven. Now, preheat your broiler. For the next step, you will need a broiler pan. Place the slab of spareribs onto the broiler pan, again with the bone side up.

8. Optional Bar-B-Que Sauce Application: If you desire an extra layer of flavor and glaze, this is the time to brush the slab with your favorite Bar-B-Que sauce. Rudolph’s brand is ideal if it’s available in your region, but any good quality sauce will do.

9. Broil the Ribs (First Side): Place the broiler pan with the ribs under the preheated broiler. Broil the bone side up for approximately 3 to 5 minutes. Keep a very close eye on them during this stage as broilers can vary significantly in intensity and ribs can char quickly. You are looking for a beautiful, slightly caramelized glaze.

10. Broil the Ribs (Second Side): Carefully turn the slab of spareribs over so the meat side is now facing up. Broil for an additional 2 minutes. Again, watch them closely to prevent burning. This quick broil will give the meat side a final touch of char and glaze.

Expert Tips & Tricks

• Rib Trimming: If your spareribs come with a membrane on the bone side, it’s a good idea to remove it before applying the rub. This will result in a more tender eating experience. To do this, slide a knife under the membrane and peel it off with the help of a paper towel for grip.
• Oven Variability: Ovens can be finicky. If you find your broiler is particularly aggressive, consider lowering the oven rack slightly or reducing the broiling time by a minute or two. Conversely, if your broiler is weak, you might need a little more time.
• Doneness Check: While the timings provided are a guide, the best way to tell if spareribs are done is by their texture. They should be tender enough to pull away from the bone easily but not so mushy that they fall apart completely.
• Grilling Option: As an alternative to broiling, once the initial baking is complete, you can transfer the ribs to a preheated grill (medium heat) for the final stages. Brush with sauce and grill for a few minutes per side until caramelized and heated through. This will impart a wonderful smoky flavor.

Serving & Storage Suggestions

Serve these Rudolph’s Barbecue Spareribs hot, sliced between the bones. They are a perfect centerpiece for a casual gathering, a family dinner, or a game-day feast. Complement them with classic barbecue sides like coleslaw, potato salad, cornbread, or baked beans.

Leftover spareribs can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently warm them in the oven at a low temperature (around 250°F or 120°C) or even give them a quick toss on the grill to revive their smoky char. Avoid microwaving, as it can make the ribs tough and dry.

Nutritional Information

This section provides an estimated nutritional breakdown. Actual values may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	1978.7 kcal	–
Calories from Fat	–	–
Total Fat	140.5 g	216%
Saturated Fat	51 g	254%
Cholesterol	548.5 mg	182%
Sodium	9349.5 mg	389%
Total Carbohydrate	40.9 g	13%
Dietary Fiber	8.5 g	34%
Sugars	27 g	107%
Protein	135.7 g	271%

Note: Daily values are based on a 2,000 calorie diet. Individual needs may be higher or lower.

Variations & Substitutions

While this recipe adheres to the classic Rudolph’s style, there’s always room for personalization.

• Spicy Kick: For those who love heat, consider adding a pinch of cayenne pepper or a dash of hot sauce to the rub mixture.
• Smoky Depth: If you have liquid smoke, a teaspoon or two added to the rub can enhance the smoky flavor profile without needing a grill.
• Sweet & Tangy: Experiment with different flavors of barbecue sauce for the final glazing step – a Kansas City-style sauce for sweetness, or a Carolina-style vinegar-based sauce for tang.
• Herbaceous Notes: A sprinkle of dried thyme or rosemary into the rub can add a subtle herbaceous complexity.

FAQs

Q: How do I know if my spareribs are properly marinated?
A: The marinade primarily infuses flavor. You’ll notice the ribs have taken on a deeper color from the rub, and the aroma will become more pronounced.

Q: Can I make these ribs ahead of time?
A: Yes! You can prepare and marinate the ribs up to 24 hours in advance. You can also bake them and then refrigerate them. Reheat gently in the oven before the final broil or grill step.

Q: What is the best way to trim spareribs?
A: Carefully slide a thin knife under the thin, papery membrane on the bone side of the ribs and peel it away. Use a paper towel for grip if it’s slippery.

Q: My ribs seem to be cooking too quickly under the broiler. What should I do?
A: Ensure your broiler rack is adjusted to the correct height. If the heat is still too intense, pull the ribs out sooner or consider using a lower oven temperature for the final cooking stage.

Q: Can I use a different cut of pork ribs?
A: While this recipe is specifically for spareribs, you could adapt it for baby back ribs. However, baby back ribs are leaner and cook faster, so you’ll need to adjust the cooking times accordingly.

Final Thoughts

There’s a profound satisfaction in recreating a dish that holds such personal significance. These Rudolph’s Barbecue Spareribs are more than just a meal; they’re a tangible connection to cherished memories and a reminder that the best flavors are often the ones that evoke a sense of home. I encourage you to gather your ingredients, follow these steps with care, and savor every delicious, smoky bite. I’d love to hear how they turn out for you and what your favorite sides are to pair with them. Happy cooking, and enjoy this taste of Minnesota!