Classic Grilled Pork Spareribs
Yield: 4 entrée servings
4 to 5
pounds pork spareribs, trimmed of excess
fat
Dry Rub
1
Tablespoon paprika
2 teaspoons dried
oregano
2 teaspoons ground mustard
2
teaspoons ground cumin
2 teaspoons brown
sugar
1/2 teaspoon cayenne pepper
1/2
teaspoon garlic powder
1-1/2 teaspoons each
coarse salt and freshly ground black
pepper
BBQ Sauce
2/3
cup apple juice or cider
1/3 cup ketchup
2 Tablespoons brown
spicy mustard
1-1/2 teaspoons Worcestershire
sauce
1/3 cup brown sugar
1/2 cup finely
chopped onion
1 clove garlic, minced
- Remove the thin membrane layer from the back of the ribs by pulling a corner of the membrane with a knife tip. Using your fingers and a knife edge, slowly pull away the membrane. Pat ribs dry with clean paper towels.
- Mix Dry Rub ingredients together in a small cup. Rub over entire surface of ribs. Cover and refrigerate for 2+ hours.
- Combine all BBQ Sauce ingredients in a small saucepan over medium heat. Stir and gently simmer for 30 minutes or until slightly reduced. Remove from heat and allow flavors to blend while cooking ribs.
- Prepare the grill for indirect grilling and preheat grill to medium heat (about 350ºF). If using a charcoal grill, place a drip pan in the center.
- Place the ribs, bone side down, in the center of the grill rack, 4 to 5 inches from the heat. Close grill lid. Immediately reduce heat to low (maintain a 275ºF to 300ºF grill temperature).
- Grill ribs, turning ribs every 25 minutes. During the last 30 minutes of grill time, liberally baste both sides with BBQ Sauce.
- Grill ribs for 1-1/4 to 1-1/2 hours or until the ribs are fork tender and pork pulls away from the bone.