Recipe Details

Fire-Cracker Pork Ribs

Prep Time: 10 minutes
Cook Time: 1 hour, 40 minutes
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

4 pounds pork spareribs, (St. Louis-style ribs)
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chili powder
3/4 teaspoon dried oregano
1/2 teaspoon pepper
3/4 cup buffalo-style wing sauce

Cooking Directions


Pat ribs dry with paper towels. Mix together paprika, onion powder, garlic powder, chili powder, oregano and pepper in small bowl. Rub mixture evenly over both sides of ribs. Wrap ribs in plastic wrap and refrigerate for up to 3 hours, if desired.

In a covered charcoal grill, prepare a medium-hot fire. Bank coals on both sides of grill. Place drip pan in center. Place ribs, bone side down, in center of grill over drip pan. Cover and grill over indirect medium heat for 1 hour, adding more briquettes, if necessary, to maintain an even grill temperature.

Generously brush ribs with wing sauce. Continue to grill, covered, for 30 minutes more or until meat is very tender, generously brushing with sauce again after 15 minutes. Transfer ribs to cutting board. Loosely cover with foil; let rest for 10-15 minutes. To serve, brush ribs with sauce and cut into serving-size portions.

Serves 4

Serving Suggestions

Cool down these zesty, spicy-hot ribs with a dipping sauce of blue cheese salad dressing and serve with crisp celery sticks and baby carrots.

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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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