Backyard BBQ'd Spareribs

Total Time:
5 hr 20 min
20 min
2 hr
3 hr
  • 2 racks pork spareribs (about 3 pounds each), trimmed
  • 1/2 cup Memphis Shake, recipe follows
  • 2 cups Cola Barbecue Sauce, recipe follows
  • Cola Barbecue Sauce:
  • 4 cloves garlic, peeled
  • Kosher salt and freshly ground black pepper
  • 3 cups cola
  • 11/2 cups ketchup
  • 1/4 cup cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 slightly heaping tablespoon chili powder
  • 12 teaspoon hot sauce, plus additional for seasoning
  • 1/4 teaspoon ground allspice
  • 11/2 tablespoons freshly squeezed lime juice
  • Memphis Shake:
  • Makes about 3/4 cup
  • 1/4 cup sweet paprika
  • 3 tablespoons firmly packed brown sugar
  • 2 tablespoons dried oregano
  • 2 tablespoons granulated garlic
  • 1 tablespoon ancho chile powder
  • Kosher salt
  • 1 teaspoon celery salt

1. Rub ribs all over with Memphis Shake. Cover and refrigerate for 2 to 24 hours. Soak wood chips in water for at least 30 minutes before grilling.

2. Soak 3 cups hardwood chips in water for 30 minutes or up to one day. Build a charcoal fire on an outdoor grill to medium heat. Place a pan, half-filled with water, under cooler side grill grate. Open bottom vents grill.

3. Place ribs over drip pan. Drain wood chips and place half directly over hot coals. Rotate lid so vent holes are directly over ribs. Add about 1 cup hardwood charcoals to fire about every hour during cooking time to maintain a medium to medium-low fire (a temperature about 250degreesF to 275degreesF is ideal). Cook until meat is reddish brown and pulls back from bones, about 3 hours. Baste ribs with barbecue sauce and cook over direct heat until lightly glazed. Cut racks into ribs and serve with extra sauce on side.

1. Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste.

2. Stir garlic paste, the14 teaspoon salt, cola, ketchup, vinegar, Worcestershire, chili powder, 1 teaspoon black pepper, 12 teaspoon hot sauce, and allspice together in a small saucepan. Bring to a boil, reduce heat, and simmer until thickened, about 45 minutes. Cool slightly, stir in the lime juice, and season with black pepper and hot sauce to taste.

Whisk paprika, brown sugar, oregano, garlic, ancho powder, 2 teaspoons salt, and celery salt in a small bowl. Store in an airtight container in a cool, dry place for up to 2 months.


Calories: 800

Total Fat: 54 grams

Saturated Fat: 17 grams

Total Carbohydrate: 41 grams

Protein: 37 grams

Sodium: 1270 milligrams

Cholesterol: 180 milligrams

Fiber: 3 gram

Cola Barbecue Sauce

Serves: 8 (0.25 cup servings)

Calories: 100

Total Fat: 0 grams

Saturated Fat: 0 grams

Total Carbohydrate: 24 grams

Protein: 1 grams

Sodium: 660 milligrams

Cholesterol: 0 milligrams

Fiber: 1 gram

Memphis Shake

Serves: 8 (1.5 Tablespoon servings)

Calories: 45

Total Fat: 0.5 grams

Saturated Fat: 0 grams

Total Carbohydrate: 10 grams

Protein: 1 grams

Sodium: 230 milligrams

Cholesterol: 0 milligrams

Fiber: 2 gram

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    Have a Backyard BBQ