Seasoned Barbecued Spareribs
Get ready to elevate your backyard grilling game with these irresistible Seasoned Barbecued Spareribs! Perfectly tender and loaded with smoky, savory, and sweet flavors, these pork spareribs are coated in a homemade spice rub featuring a medley of brown sugar, paprika, garlic powder, and a kick of cayenne. Slowly smoked over indirect heat, these ribs are basted with rich barbecue sauce during the final hours of cooking, creating a sticky, caramelized glaze that’s utterly mouthwatering. Ideal for summer cookouts or family gatherings, this recipe delivers fall-off-the-bone goodness in every bite. Serve them up hot and let everyone savor these boldly flavored ribs, complete with an extra drizzle of barbecue sauce for the ultimate finishing touch!
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Recipe Information
Ingredients
- 4 pounds pork spareribs
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon ground mustard
- 1.5 cups barbecue sauce
Instructions
Rinse the spareribs under cold water and pat them dry with paper towels. Trim any excess fat.
In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, black pepper, salt, cayenne pepper, and ground mustard to create the spice rub.
Rub the spice mixture generously over both sides of the spareribs. For best flavor, cover the ribs with plastic wrap and refrigerate for at least 2 hours or overnight.
Preheat your grill or smoker to 225°F (107°C) for low and slow cooking. Set up the grill for indirect heat by arranging hot coals on one side of the grill or turning on one side of a gas grill.
Place the spareribs on the grill grates on the cooler side (indirect heat), bone-side down. Cover the grill with the lid and smoke the ribs for 3.5-4 hours, maintaining a consistent temperature.
After the first 2 hours of cooking, begin basting the ribs with barbecue sauce every 30 minutes. Flip the ribs occasionally for even cooking.
When the ribs are tender and the internal temperature registers 190°F (88°C) on a meat thermometer, remove them from the grill.
Let the ribs rest for 10 minutes. Slice them between the bones and serve with additional barbecue sauce on the side, if desired.
Nutrition Facts
Calories |
1030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.6 g | 89% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 1253 mg | 54% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 27.2 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 890 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
