Backyard BBQ'd Spareribs Recipe

Name: Backyard BBQ'd Spareribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 racks pork spareribs (about 3 pounds each); 1/2 cup Memphis Shake or Cajun Rub, recipes follow; 3 cups wood chips, soaked in water for at least 30 minutes and drained; 2 cups of one of the following: Kansas City-Style BBQ Sauce or Chile-Coffee BBQ Sauce, recipes follow; 1/4 cup sweet paprika; 3 tablespoons firmly packed brown sugar; 2 tablespoons dried oregano; 2 tablespoons granulated garlic; 1 tablespoon ancho chili powder; 2 teaspoons kosher salt; 1 teaspoon celery salt; 1/4 cup firmly packed light brown sugar; 2 tablespoons dried oregano; 2 tablespoons dried parsley; 2 tablespoons granulated garlic; 2 tablespoons onion powder; 2 tablespoons sweet paprika; 1 tablespoon dried thyme; 1 tablespoon freshly ground black pepper; 2 teaspoons kosher salt; 1 teaspoon celery salt; 1 teaspoon freshly ground white pepper; 3/4 teaspoon cayenne pepper; 3 bay leaves, crumbled; 2 tablespoons neutral tasting oil, such as grapeseed or vegetable; 6 cloves garlic, smashed; 2 tablespoons tomato paste; 1 slightly heaping tablespoon chili powder; 1 tablespoon paprika; 1 teaspoon crushed red pepper flakes

Servings: persons

2 racks pork spareribs (about 3 pounds each)
1/2 cup Memphis Shake or Cajun Rub, recipes follow
3 cups wood chips, soaked in water for at least 30 minutes and drained
2 cups of one of the following: Kansas City-Style BBQ Sauce or Chile-Coffee BBQ Sauce, recipes follow
1/4 cup sweet paprika
3 tablespoons firmly packed brown sugar
2 tablespoons dried oregano
2 tablespoons granulated garlic
1 tablespoon ancho chili powder
2 teaspoons kosher salt
1 teaspoon celery salt
1/4 cup firmly packed light brown sugar
2 tablespoons dried oregano
2 tablespoons dried parsley
2 tablespoons granulated garlic
2 tablespoons onion powder
2 tablespoons sweet paprika
1 tablespoon dried thyme
1 tablespoon freshly ground black pepper
2 teaspoons kosher salt
1 teaspoon celery salt
1 teaspoon freshly ground white pepper
3/4 teaspoon cayenne pepper
3 bay leaves, crumbled
2 tablespoons neutral tasting oil, such as grapeseed or vegetable
6 cloves garlic, smashed
2 tablespoons tomato paste
1 slightly heaping tablespoon chili powder
1 tablespoon paprika
1 teaspoon crushed red pepper flakes
1/4 teaspoon ground allspice
Pinch ground cloves
2 cups ketchup
2 cups water
1/2 cup cider vinegar
1/4 cup dark molasses
1/4 cup firmly packed dark brown sugar
1 tablespoon kosher salt
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons English-style dried mustard
1 teaspoon freshly ground black pepper
1 bay leaf
3 guajillo chiles
3 mulato chiles
1/2 medium onion, cut into wedges
6 cloves garlic, unpeeled
2 tablespoons corn oil
1 cup tomato puree
1 cup strong black coffee
1/4 cup turbinado sugar
1 tablespoon kosher salt, plus additional for seasoning
1 teaspoon dried oregano, preferably Mexican
Pinch ground cloves
Pinch ground cumin
2 teaspoons cider vinegar

1
["Trim the membrane off the back of the ribs and rub ribs all over with spice blend.", "Cover and refrigerate for 2 to 24 hours.", "Soak wood chips in water for at least 30 minutes before grilling.", "Prepare an outdoor grill with a medium fire for indirect grilling.", "Place a drip pan, half-filled with water, under the cooler side of the grill grate.", "Open bottom vents of the grill.", "Set the ribs over the drip pan.", "(If you have a rib rack, use it.)", "Toss 1 cup of the drained wood chips onto the coals and cover the grill.", "Rotate the lid so that the vent holes are directly over the ribs.", "Add about 1 cup of hardwood charcoals to the fire about every hour during the cooking time to maintain a medium to medium-low fire (a temperature of about 250 degrees F to 275 degrees F is ideal).", "After 3 hours the meat should pull back from the bones and will have turned a reddish brown.", "Baste the ribs with some of the barbecue sauce of your choice and cook over direct heat until lightly glazed.", "Cut the racks into ribs and serve with extra sauce on the side.", "Shopsmart: Spareribs always mean pork from the belly.", "A rack of 11 rib bones ideally weighs between 2 and 3 pounds.", "Spareribs are often sold with a meaty section of the flank attached; when trimmed, they are known as ""St. Louis style.""

643

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 56 ingredients. The key ingredients include: 2 racks pork spareribs (about 3 pounds each), 1/2 cup Memphis Shake or Cajun Rub, recipes follow, 3 cups wood chips, soaked in water for at least 30 minutes and drained, 2 cups of one of the following: Kansas City-Style BBQ Sauce or Chile-Coffee BBQ Sauce, recipes follow, and more.

Yes, Backyard BBQ'd Spareribs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Backyard BBQ'd Spareribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions