Tim Boyd's Barbecued Spareribs
Published November 8, 2003
- Total Time
- About 4 hours
- Rating
- Comments
- Read comments
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Ingredients
FOR THE DRY RUB
2 cups sugar
3 tablespoons paprika
2 tablespoons granulated garlic
1 tablespoon chili powder
1 tablespoon onion powder
8 pounds pork spareribs
FOR THE SPARERIB SAUCE
1 32-ounce bottle of ketchup
2 cups dark brown sugar
½ cup strong brewed coffee
½ cup Worcestershire sauce
¼ cup frozen orange juice concentrate, undiluted
2 tablespoons coarse ground black pepper
1 tablespoon granulated garlic
1 tablespoon celery salt
Nutritional analysis per serving (8 servings)
129 grams carbs; 363 milligrams cholesterol; 1759 calories; 39 grams monosaturated fat; 18 grams polyunsaturated fat; 34 grams saturated fat; 107 grams fat; 1 gram trans fat; 3 grams fiber; 1665 milligrams sodium; 73 grams protein; 114 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the dry rub, combine the ingredients in a medium bowl and mix well, pressing with the back of a spoon to remove any lumps.
- Step 2
Line a large roasting pan with heavy-duty foil. Rinse the ribs with cold water, pat dry and place in the pan. Rub ribs on all sides and under the flaps on the back with the dry rub. Let stand at room temperature 30 minutes.
- Step 3
Prepare an outdoor grill or preheat the broiler, placing rack in center of oven. Barbecue ribs over medium coals or broil until browned and heated through, about 30 minutes, turning every 6 to 8 minutes and keeping close watch so they don't burn.
- Step 4
Preheat oven to 300 degrees. Return barbecued ribs to the foil-lined pan and wrap tightly with foil or tightly cover broiled ribs in pan. Bake until tender, 1 ½ to 2 hours.
- Step 5
Meanwhile, make the sparerib sauce by combining the ingredients and mixing well. Heat to boiling, reduce heat and simmer for 30 minutes.
- Step 6
Uncover ribs and baste with sauce. Place ribs, basted side down, on barbecue grill or uncover, baste and place under broiler. Cook until browned and sizzling, baste and turn, keeping a close watch. Cook until browned on second side.
- Step 7
To serve: Cut ribs between bones. Liberally baste with sauce and serve with extra sauce.
Private Notes
Comments
I want to make these for memorial day... And I want to make then beforehand, and put them on the grill for the final step. Do I need to grill them in between?
I have been making this recipe since it was first published in the NYTimes. By far the best rib recipe. When I make one rack of ribs I make ¼ of the rub and a full batch of sauce. The sauce freezes well and is always ready to use at a moments notice.
For sauce: halved recipe. Used 1/2 cup apricot fruit spread (fruit juice sweetened). To cut sweetness and add some tang added 1 TB apple cider vinegar. Omitted celery salt. Great taste For rub: half the recipe was more than ample for 6.5 lbs ribs Broiled ribs. Baked in oven. Finished on grill with BBQ sauce
I was very skeptical about the amount of sugar called for but I was wrong. These ribs came out of the smoker with more flavor and far less sweetness than I expected. I decided to forego the sauce as the meat was perfect the way it was. I had 9 people at dinner when these were served. Only one of them elected to put sauce on her ribs after tasting it unsuced.
I have been following this recipe for years. I use the broiler for the first and final steps, not a charcoal grill, because I can control it better to prevent burning. And, as the recipe states, I wrap those ribs air-tight in foil to stop them drying out.
Made for Labor Day. Really good. I’m not a BBQ fan, don’t like ketchup! For rub only 1/4 C brown sugar, then 1/4 recipe for other ingredients, used smoked paprika. Was plenty for one rack of ribs. Cut sauce way down because I didn’t want it leftover, 1/2 C ketchup, 1/4 C brown sugar, 1/4 C coffee, 1/4 C orange juice (didn’t have concentrate), 1 t pepper, 1/2 t each garlic powder and celery salt. Was just about the right amount and was very good. I used broiler to brown, but not top rack! That burned the sugar, and set off smoke alarm in just a few minutes! Had to lower the oven rack to finish browning. Finished on grill with sauce.