BBQ Recipe: Classic BBQ Pork Spareribs

 

Classic BBQ Pork Spareribs

These BBQ pork spareribs are the epitome of tender, smoky, and flavourful. Cooked low and slow on the grill, they develop an incredible bark before being finished with a sticky, tangy, and sweet BBQ sauce. This recipe delivers that satisfying, fall-off-the-bone tenderness with a rich, smoky depth that defines great BBQ.

Ingredients

For the Ribs:

• 2 racks pork spareribs (St. Louis cut preferred, about 1.5-2 kg total)

For the Dry Rub:

• 1/4 cup brown sugar, packed
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon coarse sea salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper (adjust to your spice preference)
• 1 teaspoon ground cumin
• 1/2 teaspoon dried mustard powder

For the Spritz (Optional, for moisture):

• 1/2 cup apple cider vinegar
• 1/2 cup apple juice

For the BBQ Sauce (Homemade or your favourite store-bought):

• 1.5 cups ketchup
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar, packed
• 2 tablespoons Worcestershire sauce
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon¹ black pepper
• Pinch of cayenne pepper (optional)
• 1/4 cup water (or more to reach desired consistency)

For Smoking/Grilling:

• Wood chips or chunks (hickory, applewood, or cherry recommended) - soaked in water for at least 30 minutes
• Aluminium foil (heavy-duty)

Instructions & Method

1. Prepare the Ribs:

• Remove the Membrane: This is crucial for tender ribs. On the bone side of each rack, locate the thin, translucent membrane. Use a butter knife or the handle of a spoon to lift it at one corner, then grip it firmly with a paper towel and pull it off. It might come off in one piece. Discard.
• Apply Dry Rub: In a small bowl, combine all the dry rub ingredients. Mix well. Generously apply the dry rub to both sides of the spareribs, pressing it gently to adhere. Don't be shy!
• Rest: For best results, allow the ribs to rest in the refrigerator for at least 2 hours, or ideally overnight (up to 12 hours). This allows the rub to penetrate and flavour the meat. Bring them to room temperature for about 30-60 minutes before grilling.

2. Prepare the BBQ Sauce (if making homemade):

• In a saucepan, combine all BBQ sauce ingredients.
• Bring to a simmer over medium heat, then reduce heat to low and cook for 15-20 minutes, stirring occasionally, until the sauce thickens to your desired consistency. Taste and adjust seasonings as needed. Set aside.

3. Set Up Your Grill for Indirect Heat (The "2-2-1" Method):

• For a Smoker or Charcoal Grill:
• Arrange charcoal on one side of the grill for indirect cooking.
• Add a handful of pre-soaked wood chips directly onto the hot coals periodically to maintain smoke.
• Aim for a consistent temperature of 225−250∘F (107−121∘C). Use a reliable grill thermometer.
• For a Gas Grill:
• Turn on burners on one side of the grill to medium-low, leaving the other side off.
• Place a smoker box filled with soaked wood chips over the lit burners, or create a foil packet of wood chips with holes poked in it.
• Aim for a consistent temperature of 225−250∘F (107−121∘C).

4. The "2-2-1" Method for Ribs:

• Phase 1: Smoking (2 Hours):
• Place the seasoned ribs, bone-side down, on the indirect heat side of the grill.
• Close the lid and smoke for 2 hours, maintaining the temperature.
• Spritz the ribs with the apple cider vinegar/apple juice mixture every 45-60 minutes to keep them moist and aid in bark formation.
• Phase 2: Wrapping (2 Hours):
• After 2 hours, the ribs should have a good colour (a "bark" should have formed).
• Lay out two large pieces of heavy-duty aluminium foil, overlapping slightly. Place each rack of ribs, bone-side up, in the centre of the foil.
• You can add a splash of apple juice or cider vinegar into the foil packet with the ribs (about 1/4 cup per rack) for extra moisture.
• Tightly wrap the foil around the ribs, sealing all edges to create a steamy environment.
• Return the wrapped ribs to the indirect heat on the grill.
• Cook for another 2 hours, maintaining the same temperature. This phase is crucial for tenderness.
• Phase 3: Glazing & Finishing (1 Hour):
• Carefully remove the wrapped ribs from the grill. Be cautious of hot steam when opening the foil.
• Discard the foil and any liquid (or reserve a small amount for the BBQ sauce if it needs thinning).
• Place the unwrapped ribs back on the indirect heat side of the grill, bone-side down.
• Generously brush the ribs with your prepared BBQ sauce.
• Cook for the final 1 hour, basting with more BBQ sauce every 15-20 minutes, allowing the sauce to caramelise and set. Watch carefully to prevent burning due to the sugar in the sauce.
• The ribs are done when they are incredibly tender, and a probe inserted between the bones slides in easily with little to no resistance. The meat should pull back slightly from the ends of the bones.

5. Rest and Serve:

• Carefully remove the finished ribs from the grill.
• Let them rest on a cutting board, loosely tented with foil, for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in more tender and juicy ribs.
• Slice between the bones and serve immediately. Enjoy with extra BBQ sauce on the side, coleslaw, corn on the cob, or baked beans.

Tips for Success

• Remove the Membrane: Seriously, don't skip this step! It makes a huge difference in tenderness.
• Low and Slow: Patience is key. The low temperature and long cooking time break down the tough connective tissues in the ribs, resulting in that desirable fall-off-the-bone texture.
• Monitor Temperature: A good grill thermometer is your best friend. Fluctuating temperatures can lead to tough or dry ribs.
• Don't Over-Sauce Early: Apply the BBQ sauce only in the last hour. If you put it on too early, the sugar in the sauce can burn and create a bitter taste.
• Wood Smoke: Experiment with different types of wood chips. Hickory gives a strong, classic BBQ flavour, while apple and cherry are milder and sweeter.
• Spritzing: While optional, spritzing helps to keep the surface of the ribs moist and promotes a better smoke ring and bark formation.
• Bend Test for Doneness: A common test is to pick up one end of the rack with tongs. If it bends easily and starts to crack, they are likely done.
• Resting: Just like any other cut of meat, resting the ribs allows the juices to redistribute, ensuring they are moist and flavourful.2
• Clean Grill Grates: Start with clean grates to prevent sticking and ensure even cooking.