Spareribs marinade barbecue

3 tablespoons brown sugar

1/4 cup Worcestershire sauce

1/4 cup cider vinegar

1/2 tsp. garlic powder

2 teaspoons Hungarian paprika

2 teaspoons chili powder

1 medium onion, finely chopped

salt and pepper to taste

Cut ribs into serving sized pieces and grill over white hot coals. Cook slowly for about an hour, turning frequently.

Baste with sauce and turn often leaving on grill about 30 minutes.

Mouthwatering Ribs

Give your favorite barbecue joint some competition with these baby back and spareribs recipes.

Sweet-Hot Baby Back Ribs

These ribs get their great flavor from a splash of lime and our Sweet-Hot 'Cue Sauce, featuring sweet chili sauce, ketchup, brown sugar, and ground ginger. Like these baby backs, most ribs need to marinate overnight in the fridge, making them the perfect make-ahead dish for grilling get-togethers.

Honey-Soy Appetizer Ribs

The ultimate finger food, spareribs can serve equally well as an appetizer as a main dish. Honey and soy sauce coat these ribs to give them upscale, Asian flavor.

Smoky Chipotle Baby Back Ribs

Who needs prepackaged rubs and bottled sauces when you can make your own? Our Chipotle Rub's bold taste infuses the ribs with Southwestern flair, while the Smoky Chipotle 'Cue Sauce echoes the rub's flavors with a few more peppers.

Low-and-Slow Baby Back Ribs

These ribs are smoked for six hours over hickory wood chips. To keep tender, spray with apple juice (instead of water) and cook for 2 hours wrapped in foil. Finish with a barbecue sauce, apple juice, and honey glaze.

Ribs McCoy

Barbecue sauce and an herb-rub combine to give spareribs complex flavor. The four-ingredient rub made from Creole seasoning, garlic powder, pepper, and Greek seasoning punches up the flavor of meat fast, no marinade required.

Baby Loin Back Ribs

Slow, steady preparation makes these ribs moist and delectable. This recipe calls for a basting sauce every 30 minutes and a finishing sweet, ketchup-based sauce.

Smoky Ribs

Try this classic recipe for smoked baby back ribs (also called baby loin back ribs). Buying ribs is easy if you know what to look for. Single slab packages allow you to see all sides of the ribs. You want as much meat and as little fat as possible.

Apricot-Pineapple Sweet Ribs

The supercharged Rib Liquid Seasoning used to baste Apricot Pineapple Sweet Ribs takes the South's favorite finger food to new heights.

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Sparerib Marinade

Recipe by Loadedpbj

people discussing

Top Review by

people discussing

Sparerib Marinade

SERVES:

Ingredients Nutrition

1 kg pork spareribs

Directions

Arrange the spareribs in a single layer in a nonmetallic dish.
Mix all the ingredients for the marinade together and pour over the spareribs.
If you don't really like ginger that much you may find it a bit over powering and would want to reduce it.
Cover and refrigerate for at least 8 hours or overnight.
Preheat the oven to 190°C and arrange the ribs on the rack of a roasting pan.
Oven roast for 50-60 minutes, basting occasionally with the marinade.
Turn every 10 minutes.
Or just throw them on the BBQ.
Cut the ribs into portions and serve.

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Nutrition Info

Serving Size: 1 (315 g)

Servings Per Recipe: 4

Amt. Per Serving % Daily Value Calories 824.5 Calories from Fat 530 64% Total Fat 59 g 90% Saturated Fat 22.3 g 111% Cholesterol 194.6 mg 64% Sodium 1740.4 mg 72% Total Carbohydrate 27.1 g 9% Dietary Fiber 0.6 g 2% Sugars 23.6 g 94% Protein 45.1 g 90%

Grilled Spare Ribs with Barbecue Sauce

Wrapped in foil, the spiced ribs oven-cook in intense heat; the foil locks in their moisture for supremely tender results. On with the sauce and over to the grill, and they're ready.

Source: Everyday Food, July/August 2007

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Ingredients

2 slabs pork spare ribs (2 1/2 pounds each)
2 tablespoons chili powder
Coarse salt and ground pepper
1 tablespoon butter
1/2 small onion, grated
2 garlic cloves, minced
1 1/2 cups ketchup
1/3 cup cider vinegar
2 tablespoons Worcestershire sauce
1/4 teaspoon cayenne pepper
Oil, for grates

Directions

Variations

In step 2, stir in 1/2 cup packed light-brown sugar, 2 tablespoons molasses, and 1 tablespoon yellow mustard.

In step 2, stir in 1/2 teaspoon hot sauce (such as Tabasco) and 1/4 cup sugar.

In step 2, stir in 1 tablespoon chopped chipotle in adobo sauce and 1/2 teaspoon ground cumin.

Barbecue Spareribs

16 mins
Prep: 10 mins,
Cook: 6 mins
Yield: Serves: 4 to 6

This is a good, basic method for making barbecue ribs. If you are just starting out, or looking for something simple, this recipe is the one for you.

What You'll Need

3 pounds/1.3 kg pork spareribs
1 1/2 cups/360 mL barbecue sauce
2 teaspoon/10 mL sea salt
2 teaspoon/10 mL ground black pepper
1 1/2 cups/360 mL prepared barbecue sauce

How to Make It

1. Prepare ribs by removing the membrane from the underside of the ribs. Trim off any loose fat or meat.

2.Prepare smoker or grill. You will want to hold a temperature around 225 degrees F/110 degrees C for 4 to 6 hours so plan accordingly. Season ribs with salt and black pepper and place on grill or in smoker.

3.Cook until the internal temperature of the meat reaches about 175 degrees F/80 degrees C.

Brush with barbecue sauce. After about 10 minutes turn the ribs over and brush barbecue sauce on the other side. Continue doing this until the ribs are richly coated in sauce and tender.

Almost-Famous Barbecue Spareribs

Ingredients

For the marinade:
1/4 cup packed light brown sugar
2 tablespoons apple cider vinegar
2 tablespoons minced onion
1 clove garlic, minced
Kosher salt and freshly ground black pepper
2 4-to-5-pound racks pork spareribs
For the rub:
1/2 cup packed light brown sugar
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon celery salt
1 teaspoon celery seeds
1/4 teaspoon cayenne pepper
For the barbecue sauce:
2 tablespoons vegetable oil
3 cloves garlic, smashed
1/4 cup tomato paste
1 3/4 cups apple cider vinegar
1/4 cup molasses
2 tablespoons Worcestershire sauce
1 tablespoon honey
1 tablespoon mustard powder
2 teaspoons instant espresso powder
Freshly ground black pepper
1/2 teaspoon cayenne pepper
1 cup ketchup
1 cup pineapple preserves
1/2 teaspoon liquid smoke

Directions

Make the marinade: Whisk the brown sugar, vinegar, onion, garlic, 1 tablespoon salt and 1/2 teaspoon black pepper in a bowl. Put the ribs meat-side down on a cutting board. Starting at one end, slip a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife, then pull it off. Coat the ribs on both sides with the marinade; wrap in plastic wrap and refrigerate overnight.

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.

Soak 2 cups hickory wood chips in water, 30 to 40 minutes. 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. Cover the grate on the cooler side of the grill with foil.

Drain the wood chips. 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. Close the lid and allow smoke to build up, about 10 minutes. Rinse the marinade off the ribs and pat dry with paper towels. Work the spice rub into both sides of each rack with your hands.

Place the ribs, meat-side up, on the foil over indirect heat. Close the lid and cook, undisturbed, until the meat shrinks back slightly to expose a bit of the bone, about 1 hour, 30 minutes.

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. (For a charcoal grill, add more hot coals as needed to maintain the temperature.)

Meanwhile, make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the garlic and cook, stirring occasionally, until golden, about 1 minute. Stir in the tomato paste and chili powder until incorporated, about 1 minute. 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. Bring to a simmer and cook, whisking occasionally, 5 minutes. Whisk in the ketchup and pineapple preserves. Bring to a gentle simmer and cook, whisking occasionally, until thickened, about 45 minutes. Whisk in the liquid smoke. Let the sauce cool to room temperature, then remove the garlic. (The sauce will keep, refrigerated, up to 2 weeks.)

Baste the ribs generously with the prepared barbecue sauce. Close the lid and continue cooking until glazed, about 20 more minutes. Transfer to a cutting board; let rest a few minutes before cutting into individual ribs. Serve with more sauce on the side.

Photograph by Paul Sirisalee

Recipe courtesy Food Network Magazine

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Barbecue Spareribs

16 mins
Prep: 10 mins,
Cook: 6 mins
Yield: Serves: 4 to 6

This is a good, basic method for making barbecue ribs. If you are just starting out, or looking for something simple, this recipe is the one for you.

What You'll Need

3 pounds/1.3 kg pork spareribs
1 1/2 cups/360 mL barbecue sauce
2 teaspoon/10 mL sea salt
2 teaspoon/10 mL ground black pepper
1 1/2 cups/360 mL prepared barbecue sauce

How to Make It

1. Prepare ribs by removing the membrane from the underside of the ribs. Trim off any loose fat or meat.

3.Cook until the internal temperature of the meat reaches about 175 degrees F/80 degrees C.

Brush with barbecue sauce. After about 10 minutes turn the ribs over and brush barbecue sauce on the other side. Continue doing this until the ribs are richly coated in sauce and tender.

Sparerib Marinade

Recipe by Loadedpbj

people discussing

Top Review by

people discussing

Sparerib Marinade

SERVES:

Ingredients Nutrition

1 kg pork spareribs

Directions

Arrange the spareribs in a single layer in a nonmetallic dish.
Mix all the ingredients for the marinade together and pour over the spareribs.
If you don't really like ginger that much you may find it a bit over powering and would want to reduce it.
Cover and refrigerate for at least 8 hours or overnight.
Preheat the oven to 190°C and arrange the ribs on the rack of a roasting pan.
Oven roast for 50-60 minutes, basting occasionally with the marinade.
Turn every 10 minutes.
Or just throw them on the BBQ.
Cut the ribs into portions and serve.

get the genius kitchen app.

Watch on your iPhone, iPad, Apple TV, Android, Roku, or Fire TV.

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Nutrition Info

Serving Size: 1 (315 g)

Servings Per Recipe: 4

Barbecued Spareribs

This recipe is adapted from The Thrill of the Grill by Chris Schlesinger and John Willoughby (William Morrow and Company, 1990).

Active time: 1 1/4 hr Start to finish: 4 1/2 hr

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Ingredients

For ribs
- 2 1/2 tablespoons sugar
- 3 tablespoons paprika
- 2 tablespoons ground cumin
- 1 1/2 tablespoons black pepper
- 1 tablespoon chili powder
- 1 tablespoon salt
- 2 full racks pork spareribs (each 3 lb), brisket flap and chine bone removed
For basting sauce
- 1 3/4 cups distilled white vinegar
- 2 tablespoons sugar
- 1 tablespoon Tabasco
- 1 tablespoon salt
- 1 1/2 teaspoons black pepper

Preparation

1. Stir together sugar, spices, and salt and rub all over ribs to coat well, knocking off excess.
2. Put chips in foil and crimp tightly closed to form a packet. Poke holes all over packet.
3. Stir together all sauce ingredients until sugar is dissolved.
4. Open vents two-thirds in lid and bottom of grill. Light half a chimney of charcoal, then put on one side of bottom rack, mounding and banking against side. Charcoal will be ready for cooking when it turns grayish white (10 to 15 minutes). Temperature should be about 350°F inside covered grill. Add additional charcoal if necessary. (Temperature will gradually drop during cooking; the goal is to maintain a low, continuous heat, about 250°F.) Put wood-chip packet on coals, then arrange grill rack so that one hinged side is over the coals.
5. Oil rack lightly. Arrange ribs on rack so that they do not extend over coals, then cover.
6. Cook ribs, covered until tender, about 4 hours. Every 20 minutes, baste ribs with sauce, turn over and switch positions, and add about 8 pieces of charcoal to the mound.

Nutritional Info

Calories 2615
Carbohydrates 22 g(7%)
Fat 203 g(312%)
Protein 163 g(326%)
Saturated Fat 81 g(407%)
Sodium 2422 mg(101%)
Polyunsaturated Fat 8 g
Fiber 4 g(15%)
Monounsaturated Fat 87 g
Cholesterol 852 mg(284%)

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Yes, this simple recipe works. Moist, delicious, flavorful ribs. (However, after cooking on my gas grill, the ribs were a bit pink for my taste. So after cooking, I kept the ribs on the grill and fired it up for additional 10 minutes on high, and that took care of it. At about the ten minute mark, the grill got up to about 425, and I removed the fully cooked ribs.)

I made this for my Dad two years ago. Even with his demetia, he proclaimed they were the best damn ribs he had ever had. And I told everyone I was going to open a rib shack!! Followed recipe to a T, except cheated with a cheap sweet bottled BBQ sauce, cuz that's what we like. Delish!! Making them again tomorrow and will be doing the Master Chef strut! Daddy left us April 1st, but is smiling from heaven from the glorious aroma!! Long live the pig!!

This is still the best ribs.

My family thought ribs should be ordered out, not made at home. until I made these. I apply the rub at least 30 minutes prior to cooking. I bake them covered & in basting sauce for about 2 hours in a 350* oven, flipping them every 30 minutes. At that point, they can be frozen. Prior to serving, we grill them for about 5 minutes per side. The meat falls off the bones. Fabulous.

I'm not going to rate this recipe as my friends and I made a few changes based on the comments made by other users. That being said, this is such a good recipe for ribs! First, we doubled the recipe and didn't have room for all four racks on our charcoal grill, so we used packets of wood chips in our much larger gas grill. We set the temperature for 250 degrees and basted and turned every 30 minutes. We put a new packet of apple wood chips in every hour. The ribs were tender and had a yummy smoky flavor. In the rub, I used 2/3 sweet Hungarian paprika and 1/3 smoked paprika and brown sugar instead of white. In the basting sauce I used cider vinegar instead of white. We rubbed the ribs the night before cooking. After coming off the grill, we covered them tightly with foil and let them rest for 30 minutes before carving. They were a hit with everyone at our Superbowl party, even the kids!

Made this on our Big Green Egg. Spicy and delicious. It took 4 hours on the Egg with time to rest. Substitutions I made include: brown sugar instead of white, combinations of different types of paprika, less salt, cider vinegar instead of white, and I used applewood chips instead of hickory. I also let the ribs sit for an hour before smoking/grilling. Outstanding!

Making these again for the 4th of July. It is my master recipe! These are great cooked in the oven (250 degrees), gas grill or charcoal. Just read through the reviews for the different techniques. The "reviews" are worth the read. A little extra work and time, but the results are outstanding!

Husband loved this. As he doesn't like too much salt and to make it less spicy for the kids, I omitted the chili powder, cut way back on the black pepper, 1 tsp for salt. As per other reviewer, cooked in oven for 2 hours at 350 and then finished off on gas grill. Worked out great although there was significant flaming on grill. Did not bother with basting sauce and we did not feel it needed it. Also, with lack of time, I put the rub on and cooked right away.

i too rub, cover and refer overnight. however i smoke and cook in weber gas grill - i use a cast iron smoke pan,6x9 inches, in bottom of grill filled with 8 - 10 hardwood brickets that are white hot and ready, covered with mesquite chips soaked in water - i only have one of 3 gas burners on. i place no ribs over lite burner - i baste every 20 - 30 min rotating ribs for an even cook adding a couple of bricks and more chips as needed to maintain the smoke - this results in a 240 degree temp or so for me - i turn up temp at end to brown off if needed - a little tuffer method than when i had a charcoal weber was but it works. seems to take about 3 hours or so to get to desired doneness depending on the ribs you be cooking. yes let im sit for 30 minutes before cutting and eating .

We just use the rub along with the Clark's recipe for baking the ribs and the combination of the 2 recipes is deeeeeelicious or finger lickin good! We used to think we had to barbecue them outside, but this slow cooking method using Clark's on this site is wonderful, and tender and no fuss with the barbeque. I get a disposable pan and throw it in the garbage with the bones!

This recipe just can't be beat. Delectable, finger-lickin' good ribs. A few tips: apply the rub a half hour ahead of time and allow to stand at room temperature. Also, allow the ribs to rest for 30 minutes before serving for maximum tenderness--I wrap my ribs in aluminum foil and and then place them inside a large paper bag, which I close up tightly. The hard part is waiting--the aroma will drive you crazy. But pork benefits from resting after cooking--allows the juices to resettle. My family loves this recipe--definitely give this a try.

Based on the rave reviews, I went for this. Admittedly, didn't use a smoker. Don't have one. Didn't use hickory chips, didn't have any. But still, I figured it would be tasty, cooked on my covered gas grill. Wrong. Totally blah. Very little taste from the rub or the marinade, even with all that Tabasco and pepper.

I'm joining the crowd. These ARE the best ribs I've ever cooked and possibly eaten. I used country spare ribs since they are meatier. The slow-cooking over wood plus occasional basting with a vingegar basting sauce made the ribs succulent and tender. My husband cooked them in a smoker for four hours, and I basted them three times. Usually I half recipes I try for the first time, but since the cooking process on these was so long, I made the whole amount and was not sorry. The taste of the rub and the smokiness of the meat make rubbing on barbecue sauce optional. Following the recipe exactly, I did not think these were hot at all, just pleasantly spicy and sweet. This is a keeper.

This is the one! Ever since we went to Hoggy's in Columbus I've been searching, and this is as close as I've come to their super-duper ribs. I used sea salt, cider vinegar, and instead of tabasco I used Thai Garlic Chili Pepper Sauce. I don't have a smoker, so I put each rack of rubbed ribs in separate shallow cooking pans, split the basting sauce between the 2 pans by pouring it over each rack, covered the pans and stuck them in a 350 oven for 2+ hours, turning the ribs every 30 minutes. Before serving, I put them on a hot grill - 5 minutes on each side. I put the leftover basting sauce from the baking pans in small dishes for sopping. Yummmmmmmmmmy!

Folks, this is how real barbeque is done! I've made this recipe at least a dozen times now, and my family goes into a frenzy every time. I cut the salt in half, as other reviewers suggested, and use a few pieces of wood from an apple tree for the smoke. I cannot imagine doing this on a gas grill; you need adequate smoke to get that quarter inch of red smoked meat on the outside, and I have only ever been able to do this with a real grill. Also, if you put the rub on the ribs and let it sit for an hour before tossing them on the grill, the spices will adhere better.

Made these tonight on the barbecue (don't have a gas grill) and they were tender and tasted great. I used boneless pork ribs and didn't precook them -- just used the spice rub, grilled them for 12 minutes on each side and basted them. They turned out perfectly. I'll definitely make these again!

Oh my, these were very yummy. I have always used baby backs on a gas grill but decided to venture out and try the smoker with spareribs. I did not find them salty at all (always use kosher or sea salt to prevent saltiness.) I did finish them on the gas grill as I did want to add a chipotle bbq sauce (last 10 min of cooking.) All my guests were thrilled with the results

will make again, but do cut back on the salt. My husband felt that the ribs were too salty. Made on a gas grill using baby back ribs. Did not take 4 hours, only needed 3 hours to cook the baby back ribs.

Definitely use a smoker. If you don't, is not barbecue, it is just another recipe for baked ribs!

BBQ Restaurant quality! Delicious. My family fell in love with these and so did a friend that dropped in that evening. Very, Very tender. I baked them in a 350'F oven for 2 hours with the rub and used the baste without the Tabasco (we are not lovers of tabasco and the ribs were spicy enough with the chili powder). Then I put them on the grill, using charcoal with some wood chips, with some Kansas City BBQ sauce. I cooked them till the sauce was baked to the meat, and nice and sticky. Everyone was licking their fingers! In fishing terms, this is definitely a Keeper!

DID NOT USE THE SMOKER ON THIS.Use the rub and wrap ribs up in aluminum foil and bake in oven at 350 for 1 1/2 hours. Get grill hot and cook ribs for a few minutes on each side to brown. Reduce heat and coat with ur BBQ sauce and close lid for a few minutes. AWESOME. ^^THE BUMPKIN GOURMET^^.

This recipe is very good and easy. I also cut down on the tabasco and it is delicious!! I followed the receipe using the chips/kettle grill and found it just as good using a gas grill which took less time. YUMMY!!

Great Flavor, I am a beginner, but I have learn a lot about Pork Ribs from this recipe. I strongly recommend to spend the time on the grill. You will understand why it has its popularity.

I've made this recipe a few times and just love it. I used baby-back ribs on one occasion, and them turned out great also (and took less time to cook). I totally agree with the reviewer who loves charcoal. I do too. Did the gas grill thing, electric grill thing, nothing compares to a good hardwood fire.

I have made this twice now using country style pork ribs. The meat turns out tender and juicy and the crust is a real taste treat. For those with less tolerance for spicy hot dishes, I recommend reducing the tabasco by half. Use coarse-ground black pepper for the best effect. I also used a smoker rather than a kettle grill. The first time I used hickory chips, the second, apple chips. The apple chips gave it a softer smoke flavor. I'll use this one over and over. Next time, maybe a beef brisket.

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I have found your site to be the Rosetta Stone of BBQ. From here you can make anything, or you can obtain the tools and information to BBQ/Grill/Smoke. Thanks!

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We love your beans. My recipe has our guests tooting for a few days; I bet that yours will last a week.

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