Lunch / Dinner
Spicy Dry Rubbed & Grilled Spareribs with bock barbecue sauce
Once you've checked out our How To article All about pork ribs and how to smoke and grill them and learned how to buy and trim ribs, then it's time to rub them, cook them, and sauce them. And this all-purpose recipe for Spicy Dry Rubbed & Grilled Spareribs with bock barbecue sauce is just what you need. The chili powder adds a little kick, so pull back on it if you're sensitive, and the malty flavor of bock beer is great in this tangy sauce.
Ingredients
FOR THE RIBS, PREPARE:
FOR THE RUB, COMBINE:
MEANWHILE, FOR THE SAUCE, SWEAT:
ADD:
Stir in:
Apply the rub with your fingers, first sprinkling it onto the meat, then rubbing it in so it sticks. Then follow your recipe for cooking the ribs.
Instructions
Preheat oven to 300°.
For the ribs, prepare ribs per Steps 1 and 2 in All about pork ribs and how to smoke and grill them).
For the rub, combine chili powder, pepper, salt, paprika, and garlic powder; rub onto ribs arranged on a baking sheet per Step 3 in All about pork ribs and how to smoke and grill them. Tightly cover baking sheet with foil.
Cook ribs per Step 4 in All about pork ribs and how to smoke and grill them until 1/2–1 inch of the bone is exposed, 11/2–2 hours.
Meanwhile, for the sauce, sweat onion, garlic, and chipotle in oil in a saucepan over medium heat until onion softens, about 5 minutes.
Add beer, cider, ketchup, vinegar, sugar, Worcestershire, mustard, and celery seed. Increase heat to high, bring to a boil, and cook sauce until reduced to 11/2 cups, 15–20 minutes.
Stir in lemon juice; season with salt and pepper. (Store sauce in a covered container in the refrigerator up to 1 week.)
Prepare grill for indirect grilling, heating one side to high and keeping the other side unlit to maintain a temperature of 300–400°.
Place wood chips in a disposable foil pan (or build one out of foil) over lit side of grill. When whisps of smoke begin rising from the pan, slather tops of ribs with sauce.
Grill ribs indirectly, sauce side down, covered, per Step 5 in All about pork ribs and how to smoke and grill them. Turn and baste ribs with sauce every 15 minutes until ribs are tender and droop when lifted from the center of the slab with tongs, about 1 hour.
Rest ribs 10 minutes, then cut them by holding slabs upright on a cutting board and slicing between ribs. Serve ribs with remaining sauce.
Nutritional Facts
Nutritional Facts
Per basted rib
Calories: 207
% Daily Value*
Total Fat 15g 23%
Sodium 527mg 21%
Carbs 5g 1%
Fiber 1g 4%
Protein 11g
*Percent Daily Values are based on a 2,000 calorie diet.