Ingredients (Serves 8)
1 large grill-safe drip pan
1 grill-safe baster
1 basting brush
1 cup brown sugar
1 1/2 tablespoons paprika
1/2 tablespoon cumin
2 racks pork spareribs, fat trimmed
2 cups beer (or ginger beer)
4 cloves garlic, minced
1 tablespoon honey
3 tablespoons Worcestershire sauce
1 tablespoon spicy brown mustard
Time: 4 - 5 hours
Directions for Sweet and Sour
Barbecue Spare Ribs Recipe
In a small bowl, mix together the brown sugar, paprika, and cumin. Rub mixture onto both sides of pork spare ribs. Refrigerate at least 6 hours (up to 24 hrs).
In a grill-safe drip pan mix together the beer, minced garlic, honey, Worcestershire sauce, and spicy brown mustard. Set-aside.
Prepare your grill for high heat (500 degrees F). If you're using charcoal fill a chimney starter completely full. Once pre-burned, pour coals onto one side of the grill.
(Plan on going through about 1 1/2 chimneys of charcoal.)
Barbeque spare ribs over direct heat, uncovered, for about 2 - 3 minutes per side. This will sear the ribs to seal in flavor and moisture. Now move the ribs to indirect heat (the other side of your grill where there are no coals) and stack them on top of
Stacking your pork spare ribs helps to keep them moist while grilling and naturally bastes them in their own juices.
Place the drip-pan with the sweet and sour mixture on the bottom of the grill directly underneath the ribs. Place a grill thermometer on the grate or through one of the vents in the lid. Cover the grill and adjust the vents until the internal grill
temperature reaches 225 - 275 degrees F.
Temperature is extremely important when it comes to grilling ribs on the barbeque. Don't guess, use a thermometer. You want to keep the temperature as constant as possible, between 225 - 275 degrees F.
You can maintain the right temperature by checking your grill thermometer frequently, adding charcoal as necessary, and adjusting the
grill vents accordingly: opening them up will increase cooking temperature while closing them decreases it.
When adding coal, NEVER use unburned coal! Always pre-burn them first in a charcoal chimney.
Continue grilling ribs, covered, for about 3 - 4 hours depending on the amount of ribs you're grilling. Every 30 minutes, baste the bbq pork spare ribs with the sweet and sour mixture in the drip pan and restack the ribs so the bottom ones are on the top and the top ones are on the bottom.
They are done when and instant-read thermometer inserted into the thickest part of the ribs registers about 155 degrees F.
The last 15 minutes of grilling, use a basting brush to apply the sweet and sour mixture and bbq the spare ribs over direct heat. This will caramelize the sauce and add a little char to finish-off these tasty sweet and sour barbecue spare ribs.
There is more than one way to bbq spare ribs. Here we've shown you how to barbeque 'em the "low
and slow" way for rich, deep-flavor but we can also show you how to grill 'em up quick and easy in just one hour by clicking here