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Slow-Smoked Pork Spareribs

Slow-Smoked Pork Spareribs

Cost $25, save $20

Source: Recommended by CookPal

  • 285 Min
  • 16 Servings
  • $25

INGREDIENTS

  • Spice Mix

    • 🧂 ¼ cup kosher salt
    • 🍬 ¼ cup packed brown sugar
    • ¼ cup paprika
    • 3 tablespoons ground black pepper
    • 1 tablespoon garlic powder
    • 🧅 1 tablespoon onion powder
    • 1 teaspoon cayenne pepper
    • ½ teaspoon celery seed

  • Main

    • 16 pounds pork spareribs

  • Smoking Liquid

    • 🍎 1 apple, quartered
    • 🍊 1 orange, cut into wedges
    • 🍋 1 lemon, cut into wedges
    • 🍈 1 lime, cut into wedges
    • 🧅 1 onion, cut into wedges
    • 🍷 3 cups red wine
    • 💧 3 cups water

  • Barbecue Sauce

    • 🍅 ½ cup ketchup
    • ¼ cup soy sauce
    • 🍈 ¼ cup lime juice

  • Tools

    • cooking spray

STEPS

1

Combine salt, brown sugar, paprika, black pepper, garlic powder, onion powder, cayenne pepper, and celery seed in a bowl; set aside.

2

Remove all heavy fat from ribs, then remove and discard the membrane covering the rib side. Cut the slabs into 3- to 4-bone portions, cutting evenly between the ribs to leave some meat on each portion.

3

Rub spice mixture into rib portions, front and back, until all of the spice mixture has been used. Place ribs into a resealable plastic bag and refrigerate, 4 hours to overnight.

4

Fill the water pan of your smoker with apple, orange, lemon, lime, onion, red wine, and water. Smoke with wood chips of your choice at 250 to 300 degrees F until the ribs are tender, 4 to 6 hours.

5

Preheat an outdoor grill for medium-low heat, and lightly oil the grate. Stir together ketchup, soy sauce, and lime juice in a bowl to make a barbecue sauce; set aside.

6

After ribs are fully cooked, remove them from the smoker, and brush them with barbecue sauce. Cook on the preheated grill, brushing occasionally with the sauce, until the sauce is sticky, about 15 to 20 minutes.

NUTRIENTS

Per 1 serving

🔥

878

Calories

  • 59
    Protein
  • 15
    Carbs
  • 61
    Fats

💡 Let the ribs sit overnight for maximum flavor.Change the wood chips periodically for optimal smokiness.Brush the ribs with barbecue sauce multiple times during grilling for a sticky finish.