Recipe Details

Backyard Barbecue Spareribs

Prep Time: 15 minutes
Cook Time: 2 hours
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

2 slabs pork spareribs
1 cup ketchup
1/4 cup Worcestershire sauce
1 1/2 cups cherry cola
1/4 cup vinegar
2 teaspoon paprika
2 teas chili powder
1 teaspoon pepper
1 medium onion, chopped

Cooking Directions


Prepare a medium-hot banked fire in covered kettle style grill. Cut each slab of ribs between ribs into four pieces. Place rib-side-down over indirect heat and grill for 1 1/4 hours.

Meanwhile in a saucepan combine catsup, Worcestershire sauce, cherry cola, vinegar, paprika, chili powder, pepper and onion; simmer 10-15 minutes, stirring occasionally.

Brush ribs generously with sauce and continue to cook, about 20-30 minutes, basting and turning often, until ribs are nicely glazed.

Serves 4.

Wine suggestion: Serve with a chilled rose or ice cold beer.

Serving Suggestions

These classically flavored spareribs are good any time of year. Serve ribs with Dr Bills Barbecue Beans, creamy cole slaw and corn muffins.

Nutrition Information

Calories: 790 calories
Protein: 41 grams
Fat: 54 grams
Sodium: 1080 milligrams
Cholesterol: 175 milligrams
Saturated Fat: 20 grams
Carbohydrates: 36 grams
Fiber: 2 grams

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About the Cut: Spareribs

Spareribs come from the belly of the hog and are known for their delicious, meaty pork flavor.


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About the Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

  • Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
  • Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

COOKING BASICS:
Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.


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Tips and Tricks

Buying, Handling & Storage Tips

These curved ribs are the least meaty variety of ribs, but the lean meat is still full of flavor. Spareribs are typically larger and heavier than back ribs.


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Butcher's Tips

Ribs are commonly prepared with either “wet” or “dry.” Ribs rubbed with a mixture of herbs and spices are called dry ribs. Such rubs can be applied just before barbecuing. Ribs basted with sauces during the barbecuing process are called wet ribs. For best results, brush ribs generously during the last 30 minutes of cooking.


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Simple and good
by anonymous 06/03/2012
 These instructions resulted in perfect, juicy spare ribs.