barbecue pork spare ribs recipe

Written ByJenny Smyth Posted on
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The Best barbecue pork spare ribs recipe

I’ve always been a fan of barbecue pork spare ribs, and for good reason. The combination of tender meat, sweet and tangy sauce, and the perfect balance of flavors is a match made in heaven. My family loves it when I make this dish for special occasions, but it’s also a regular staple in our household. There’s just something about the way the flavors meld together that makes everyone want to come back for seconds.

And let’s not forget the health benefits – with lean pork and a flavorful sauce made from scratch, this recipe is a guilt-free pleasure. Whether you’re serving it at a backyard barbecue or a family dinner, these spare ribs are sure to be a hit. I’ve tried countless recipes over the years, but this one remains my go-to. It’s easy to make, packed with flavor, and always leaves everyone wanting more.

The key to making great barbecue pork spare ribs lies in the technique. You see, it’s not just about slapping some meat on the grill and calling it a day. No, no – it’s all about the low-and-slow cooking method that breaks down the connective tissues in the meat, making it tender and juicy. I like to use my trusty old smoker to get that perfect blend of smoke and heat, but you can easily replicate it on your stovetop or oven using a foil packet.

One thing I love about this recipe is how versatile it is. Want to serve it as an appetizer? Simply cut the ribs into smaller portions and serve with toothpicks. Need to feed a crowd?

Just multiply the recipe as needed. And don’t even get me started on leftovers – they’re just as delicious reheated as they are fresh out of the oven. As I mentioned earlier, I’ve tried plenty of recipes over the years, but this one remains my favorite. It’s just so easy to make and packed with flavor that I find myself coming back to it again and again.

Barbecue Pork Spare Ribs

4.8 from 1336 votes

Tender and flavorful pork spare ribs slow-cooked with a tangy barbecue sauce. Perfect for a backyard cookout or family dinner.

Prep Time15 mins
Cook Time3 hours 30 mins
Resting Time0 mins
Total Time3 hours 45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Ribs

2 racks pork spare ribs (about 4 lbs)
1/4 cup brown sugar
1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp salt
1 tsp black pepper

For the Barbecue Sauce

1 cup ketchup
1/2 cup apple cider vinegar
1/2 cup brown sugar
2 tbsp Worcestershire sauce
1 tbsp yellow mustard
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper

For the Mop Sauce

1/2 cup apple cider vinegar
1/2 cup water
1 tbsp Worcestershire sauce

👨‍🍳Directions

1Preheat oven to 275°F.
2Combine brown sugar, paprika, garlic powder, onion powder, salt, and black pepper in a small bowl.
3Rub the spice mixture evenly over both sides of the rib racks.
4Place the ribs, meat side up, on a baking sheet lined with foil.
5Cover the ribs with foil.
6Place the ribs in the preheated oven and bake for 2 hours.
7This will help to break down the connective tissues and tenderize the meat.
8The ribs are ready when they are easily pierced with a fork.
9Remove the ribs from the oven and let them cool slightly.
10While the ribs are baking, prepare the barbecue sauce.
11Combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, mustard, smoked paprika, garlic powder, onion powder, and black pepper in a saucepan.
12Bring the sauce to a boil over medium-high heat, stirring occasionally.
13Reduce the heat to low and let the sauce simmer for 15 minutes, stirring occasionally.
14The sauce should thicken slightly.
15Remove the sauce from the heat and set it aside.
16Prepare the mop sauce by combining apple cider vinegar, water, and Worcestershire sauce in a small bowl.
17Set it aside.
18Preheat the grill or smoker to 250°F.
19Remove the foil from the ribs.
20Apply a thin layer of barbecue sauce to both sides of the ribs using a basting brush.
21Place the ribs, meat side up, on the grill or smoker.
22Cover and cook for 1 hour, maintaining a consistent temperature.
23Baste the ribs with the mop sauce every 20 minutes during the first hour of cooking.
24This will keep the ribs moist and add flavor.
25After 1 hour, apply a thicker layer of barbecue sauce to both sides of the ribs.
26Cook for an additional 30 minutes, basting with the mop sauce every 10 minutes.
27The ribs are done when the meat is tender and easily pulls away from the bone.
28The internal temperature should reach 195°F.
29Let the ribs rest for 10 minutes before serving.
30This allows the juices to redistribute throughout the meat, ensuring a juicy and flavorful dish.

🔧Equipment

Mixing bowl
Baking sheet
Oven
Grill or smoker
Basting brush

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 8g❤️Cholesterol: 100mg🧂Sodium: 1200mg🌾Total Carbs: 25g🥦Dietary Fiber: 1g🍬Sugars: 22g🥩Protein: 20g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a smoky flavor, use hickory or mesquite wood chips in your grill or smoker. Adjust the cooking time as needed based on the size and thickness of your ribs.

This barbecue pork spare ribs recipe is one that never fails me – whether I’m serving it at home or taking it to a potluck gathering, everyone raves about its flavor and texture.

One thing I love about this recipe is how versatile it is – you can easily customize it to suit your taste preferences or dietary needs.

And let’s not forget the leftovers – they’re just as delicious reheated as they are fresh out of the oven.

❓ Frequently Asked Questions About Barbecue Pork Spare Ribs

Q: What type of meat should I use for this recipe?

You can use either pork spareribs or baby back ribs for this recipe. Spareribs are typically larger and have more meat on them, while baby back ribs are leaner and more compact.

Q: How do I achieve that perfect balance of flavors?

The key is in using a combination of sweet and tangy flavors in your sauce. You can adjust the ratio of brown sugar to vinegar to suit your taste preferences.

Q: Can I make this recipe in advance?

Yes, you can prepare the sauce ahead of time and store it in an airtight container in the refrigerator for up to 3 days.

Q: How do I ensure my ribs stay tender?

Make sure you cook them low-and-slow over indirect heat until they’re fall-off-the-bone tender.

Q: Can I serve these ribs at a party or gathering?

These ribs are perfect for any occasion! They’re easy to serve and always a crowd-pleaser.

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