old-school Southern barbecue spare ribs

Lynnda Cloutier


barbecue ribs have changed a lot. Complex barbecue rubs consisting of salt, sugars, spices, and herbs are very common these days as seasoning for ribs. Barbecue cookers with great temperature control make it unnecessary to baste or mop the meat, and barbecue sauce has become as popular as catsup. The flavors in this recipe are simple and the meat may not be falling off the bone tender but these ribs are mighty good and you'll be enjoying a little of the roots of barbecue. These would go very well served with potato salad and collard greens.Source: Unknown

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two slabs whole spareribs, about 4 pounds each
1 1/2 tablespoon salt
1/2 tablespoon finely ground black pepper
1/2 tablespoon granulated garlic
1/2 tablespoon onion powder
1/4 cup olive oil
one small onion, finely chopped
two cloves garlic, crushed
one serrano chile, seeded and finely chopped
3/4 cup apple juice
1/4 cup cider vinegar
1/4 cup catsup
2 tablespoons worcestershire sauce
2 tablespoon soy sauce
2 tablespoons hot sauce

Directions Step-By-Step

at least a half hour and up to four hours before you plan to cook the ribs, peel the membrane off the back of the ribs and cut the flap off. Trim any excess of fat. Mix the salt, pepper, granulated garlic, and onion powder in a small bowl. Mix well. Season the ribs on both sides with the mixture. Refrigerate.
To make the mop, in a medium pan over medium heat, heat the oil. Add the onion, garlic, and chili. Cook for about four minutes, stirring often, until the onion is soft. Add the Apple juice, vinegar, catsup, and Worcestershire sauce, soy sauce, and hot sauce. Mix well and cook for 10 minutes, stirring occasionally. Let rest for 15 minutes to steep. Strain the mop mixture through cheesecloth or small strainer, then transfer to a spray or squeeze bottle. Set aside.
Prepare grill for cooking over indirect heat at 250° using Hickory and cherry wood for flavor. Place the ribs, meaty side up, directly on the cooking grate and close the lid. Cook for 1 1/2 hours without opening the lid. Spray or drizzle some of the mop, on the ribs and cook for another 30 minutes. Spray or drizzle more of the mop, flip, and spray or drizzle again. Repeat every 30 minutes until the ribs are tender. This should take 5 to 6 hours total. Check for doneness by sticking a toothpick down into the meat, between the bones. It should slide in easily. Transfer the ribs, meaty side down, to a cutting board. With a sharp knife, cut through the slab completely at each rib. Flip the ribs back over and transfer them to a platter. Serves 4 to 6.

About this Recipe

Course/Dish: Pork, Ribs