[somesfkq] Deep-fried, oven slow-baked, broiled ribs

We start with 6 racks of Costco pork spare ribs (3 packages).  Baby back ribs are preferable, but were not available.  Spare ribs will involve some connective tissue removal at the end.

The basic rub is:

1/2 cup dark brown sugar
1/4 cup salt
1/4 cup paprika
1/4 cup ground pepper
2 Tbsp garlic powder
2 Tbsp onion powder
1 Tsp cayenne powder

Incidentally, sweet molasses is what makes brown sugar brown, in keeping with the theme of the event.

I multiplied the above mixture by approximately 3.  Some of the versions contained half the salt, some contained an additional 0.5 teaspoon of MSG (Ajinomoto).

Cut each rack into 3 and deep fry for 90 seconds.  Beware that deep frying large chunks of meat is extremely dangerous.  I now understand why they say, never deep fry a turkey indoors, and why so many people burn down their houses on Thanksgiving while trying to deep fry a turkey.  When the meat is inserted into the oil, it will bubble furiously, with lots of oil spilling over the brim.  If the oil contacts the burner, it will ignite.  Fortunately, I was able to turn off the gas burner quick enough.  Had I had a electric range (which does not turn off quickly), I would have been screwed.  Use a very deep pot if you have one.

The oil temperature used was a bit over 400 F.  This was mainly because my thermometer maxed out at 400.  I put one piece in whenever it hit max.  In the future, I will probably get a hotter thermometer and fry at a higher temperature.  You will have to allow the oil to heat back up to the desired temperature after finishing each piece.

After deep frying a piece, lay it on foil and apply the rub to both sides.  I used about a heaping tablespoon per side.  Wrap in
foil, wrap in another another layer of foil (double wrap), and lay meaty side down on a tray to bake.  For another batch, I did not wrap in foil but placed in heavy oven-safe pot (Dutch oven?) with heavy lid, ribs stacked 3 high in the pot.

Bake the ribs, on trays or in the pot, for 4 hours at 225 F.  At the end of 4 hours, do not open the oven; simply turn off the heat and allow the ribs to continue cooking in their own heat (we do not open the oven to try to maintain sterility).  I waited another 4 hours to cool.

Remove ribs from foil or pot.

Spare ribs have an annoying chewy chunk of connective tissue attached to the end of each rib bone.  The cooked meat should be tender enough to pull apart the meat with your fingers and pull out the connective tissue.

Cut the ribs into individual ribs and lay meaty side up on a baking tray or sheet.  Brush or spoon with BBQ sauce: I used KC Masterpiece Original.  Broil until the sauce begins to bubble; this took about 4 minutes in my broiler.

For transport, wrap the trays in clear plastic wrap and tape it down with packing tape.  Serve with premoistened baby wipes on the side.

Also, in case anyone from Austin or St. Louis is reading this, I am throwing the gauntlet: Boston served 6 racks of ribs.  Top that!