Backyard BBQ'd Spareribs

Total Time:
5 hr 20 min
Prep:
20 min
Inactive:
2 hr
Cook:
3 hr
Ingredients
  • 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
Directions
  • 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.

  • Copyright 2009 Television Food Network, G.P. All rights reserved

  • 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.

  • Spareribs

  • 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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    This recipe is featured in:

    Have a Backyard BBQ