Almost-Famous Barbecue Spareribs
Serves: 5
Santiago Howell
1 January 1970
Based on User reviews:
42
Spice
60
Sweetness
30
Sourness
44
mins
Prep time (avg)
6.6
Difficulty
Ingredients:
1.75 cups
Apple Cider Vinegar2 tbsps
Onion (minced)3 cloves
Garlic (smashed)1 tbsp
Chili Powder1 tbsp
Garlic Powder1 tbsp
Onion Powder1 tsp
Celery Salt1 tsp
Celery Seed1 tsp
Cayenne Pepper2 tbsps
Vegetable Oil1 cup
Tomato Paste1 cup
Molasse2 tbsps
Worcestershire Sauce1 tbsp
Honey1 tbsp
Mustard Powder2 tsps
Instant Espresso Powder1 cup
Ketchup1 cup
Pineapple Preserve1 tsp
Liquid SmokeDirections:
1
Make the marinade: Whisk the brown sugar, vinegar, onion, garlic, 1 tablespoon salt and 1/2 teaspoon black pepper in a bowl
2
Put the ribs meat-side down on a cutting board
3
Starting at one end, slip a paring knife under the membrane that covers the back of the rack
4
Loosen the membrane with the knife, then pull it off
5
Coat the ribs on both sides with the marinade; wrap in plastic wrap and refrigerate overnight
6
Make the rub: Mix the brown sugar, chili powder, garlic powder, onion powder, celery salt, celery seeds, cayenne, 1 tablespoon salt and 1 teaspoon black pepper in a bowl
7
Soak 2 cups hickory wood chips in water, 30 to 40 minutes
8
Meanwhile, preheat a grill to medium low (275 degrees F) and prepare for indirect grilling: For a charcoal grill, bank the coals to one side; for a gas grill, turn off the burners on one side
9
Cover the grate on the cooler side of the grill with foil
10
Drain the wood chips
11
For a charcoal grill, scatter the chips over the hot coals; for a gas grill, put the chips in a smoker box and place over direct heat
12
Close the lid and allow smoke to build up, about 10 minutes
13
Rinse the marinade off the ribs and pat dry with paper towels
14
Work the spice rub into both sides of each rack with your hands
15
Place the ribs, meat-side up, on the foil over indirect heat
16
Close the lid and cook, undisturbed, until the meat shrinks back slightly to expose a bit of the bone, about 1 hour, 30 minutes
17
Rotate the ribs (keep them meat-side up and over indirect heat), then close the lid and continue cooking, 2 hours to 2 hours, 30 minutes
18
(For a charcoal grill, add more hot coals as needed to maintain the temperature
19
) Meanwhile, make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat
20
Add the garlic and cook, stirring occasionally, until golden, about 1 minute
21
Stir in the tomato paste and chili powder until incorporated, about 1 minute
22
Whisk in the vinegar, 1/4 cup water, the molasses, Worcestershire sauce, honey, mustard powder, espresso powder, 3/4 teaspoon black pepper and the cayenne
23
Bring to a simmer and cook, whisking occasionally, 5 minutes
24
Whisk in the ketchup and pineapple preserves
25
Bring to a gentle simmer and cook, whisking occasionally, until thickened, about 45 minutes
26
Whisk in the liquid smoke
27
Let the sauce cool to room temperature, then remove the garlic
28
(The sauce will keep, refrigerated, up to 2 weeks
29
) Baste the ribs generously with the prepared barbecue sauce
30
Close the lid and continue cooking until glazed, about 20 more minutes
31
Transfer to a cutting board; let rest a few minutes before cutting into individual ribs
32
Serve with more sauce on the side
33
Photograph by Paul Sirisalee