Best Backyard Barbecue Spareribs Recipes

BACKYARD BABY BACK RIBS

Steps:

• Place each rib rack on a sheet of extra-wide, heavy-duty aluminum foil. (The foil should be 4 inches longer than the ribs on either end.) Season racks liberally with kosher salt and sprinkle each rack with 3 tablespoons of the rub. Turn the ribs, meat side down, and tightly seal each foil pouch. Place on a half sheet pan and refrigerate overnight.
• The next day, heat the oven to 250 degrees F.
• Combine the orange juice and margarita mix in a liquid measuring cup. Open 1 end of each pouch and evenly divide the liquid between the 2 pouches. Reseal the pouches and place the sheet pan in the oven for 2 hours. Remove the ribs from the oven, carefully open 1 end of each pouch and pour the braising liquid into a heatproof measuring cup. Reseal the pouches and place them and the measuring cup of liquid into the refrigerator for up to 8 hours.
• The fat in the braising liquid will have solidified on the top and can be removed at this time. Transfer the liquid to a small saucepan and add the honey, ketchup, Worcestershire sauce, espresso powder and cayenne pepper. Whisk to combine. Set over medium high heat and reduce to a glaze, approximately 10 minutes.
• Set a gas grill to medium-high and allow to heat for 10 minutes. Cut each slab in half and place them on the grill, flesh side down, close the lid and decrease the heat to medium. Leave alone for 3 minutes. Flip and cook for another 3 minutes. Flip and cook for 3 minutes on each side 1 more time or until each rib has a nice char. Remove the ribs from the grill to a cutting board. and cut into 2 rib portions, using kitchen shears. Add the ribs and half the glaze to a large serving bowl and toss to thoroughly coat. Serve the remaining glaze on the side.
• Place all of the ingredients in an airtight container and shake to combine. Store for up to 3 months.
• Yield: about 2 1/2 cups

ALMOST-FAMOUS BARBECUE SPARERIBS

Steps:

• Make the marinade: Whisk the brown sugar, vinegar, onion, garlic, 1 tablespoon salt and 1/2 teaspoon black pepper in a bowl. Put the ribs meat-side down on a cutting board. Starting at one end, slip a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife, then pull it off. Coat the ribs on both sides with the marinade; wrap in plastic wrap and refrigerate overnight.
• Make the rub: Mix the brown sugar, chili powder, garlic powder, onion powder, celery salt, celery seeds, cayenne, 1 tablespoon salt and 1 teaspoon black pepper in a bowl.
• Soak 2 cups hickory wood chips in water, 30 to 40 minutes. Meanwhile, preheat a grill to medium low (275 degrees F) and prepare for indirect grilling: For a charcoal grill, bank the coals to one side; for a gas grill, turn off the burners on one side. Cover the grate on the cooler side of the grill with foil.
• Drain the wood chips. For a charcoal grill, scatter the chips over the hot coals; for a gas grill, put the chips in a smoker box and place over direct heat. Close the lid and allow smoke to build up, about 10 minutes. Rinse the marinade off the ribs and pat dry with paper towels. Work the spice rub into both sides of each rack with your hands.
• Place the ribs, meat-side up, on the foil over indirect heat. Close the lid and cook, undisturbed, until the meat shrinks back slightly to expose a bit of the bone, about 1 hour, 30 minutes.
• Rotate the ribs (keep them meat-side up and over indirect heat), then close the lid and continue cooking, 2 hours to 2 hours, 30 minutes. (For a charcoal grill, add more hot coals as needed to maintain the temperature.)
• Meanwhile, make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the garlic and cook, stirring occasionally, until golden, about 1 minute. Stir in the tomato paste and chili powder until incorporated, about 1 minute. Whisk in the vinegar, 1/4 cup water, the molasses, Worcestershire sauce, honey, mustard powder, espresso powder, 3/4 teaspoon black pepper and the cayenne. Bring to a simmer and cook, whisking occasionally, 5 minutes. Whisk in the ketchup and pineapple preserves. Bring to a gentle simmer and cook, whisking occasionally, until thickened, about 45 minutes. Whisk in the liquid smoke. Let the sauce cool to room temperature, then remove the garlic. (The sauce will keep, refrigerated, up to 2 weeks.)
• Baste the ribs generously with the prepared barbecue sauce. Close the lid and continue cooking until glazed, about 20 more minutes. Transfer to a cutting board; let rest a few minutes before cutting into individual ribs. Serve with more sauce on the side.

BACKYARD BBQ'D SPARERIBS

Steps:

• 1. Rub ribs all over with Memphis Shake. Cover and refrigerate for 2 to 24 hours. Soak wood chips in water for at least 30 minutes before grilling.
• 2. Soak 3 cups hardwood chips in water for 30 minutes or up to one day. Build a charcoal fire on an outdoor grill to medium heat. Place a pan, half-filled with water, under cooler side grill grate. Open bottom vents grill.
• 3. Place ribs over drip pan. Drain wood chips and place half directly over hot coals. Rotate lid so vent holes are directly over ribs. Add about 1 cup hardwood charcoals to fire about every hour during cooking time to maintain a medium to medium-low fire (a temperature about 250 degrees F to 275 degrees F is ideal). Cook until meat is reddish brown and pulls back from bones, about 3 hours. Baste ribs with barbecue sauce and cook over direct heat until lightly glazed. Cut racks into ribs and serve with extra sauce on side.
• 1. Rub ribs all over with Memphis Shake. Cover and refrigerate for 2 to 24 hours. Soak wood chips in water for at least 30 minutes before grilling.
• 2. Soak 3 cups hardwood chips in water for 30 minutes or up to one day. Build a charcoal fire on an outdoor grill to medium heat. Place a pan, half-filled with water, under cooler side grill grate. Open bottom vents grill.
• 3. Place ribs over drip pan. Drain wood chips and place half directly over hot coals. Rotate lid so vent holes are directly over ribs. Add about 1 cup hardwood charcoals to fire about every hour during cooking time to maintain a medium to medium-low fire (a temperature about 250 degrees F to 275 degrees F is ideal). Cook until meat is reddish brown and pulls back from bones, about 3 hours. Baste ribs with barbecue sauce and cook over direct heat until lightly glazed. Cut racks into ribs and serve with extra sauce on side
• Whisk paprika, brown sugar, oregano, garlic, ancho powder, 2 teaspoons salt, and celery salt in a small bowl. Store in an airtight container in a cool, dry place for up to 2 months.

WHO LOVES YA BABY-BACK?

Steps:

• Preheat oven to 250 degrees.
• In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
• Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.
• Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.