GRILLED PORK SPARERIBS WITH SODA BOTTLE BARBECUE SAUCE

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Grilled Pork Spareribs With Soda Bottle Barbecue Sauce image

To make this pork ribs recipe, you'll use indirect heat. Serve these grilled ribs with homemade barbecue sauce made with Coca-Cola or ginger ale.

Provided by Brigid Washington

Categories     Pork Rib     Pepper     Garlic     Paprika     Dinner     Lunch     Appetizer     Grill/Barbecue     Wheat/Gluten-Free     Tree Nut Free     Soy Free     Summer     Father's Day     Fourth of July     Memorial Day     Labor Day     Juneteenth

Number Of Ingredients 9

¼ cup Diamond Crystal or 2 Tbsp. Morton kosher salt
2 tsp. dark brown sugar
1 tsp. coarsely ground black pepper
1 tsp. granulated garlic
1 tsp. paprika
½ tsp. cayenne pepper
1 rack St. Louis-style pork spareribs (2½-3½ lb.)
½ cup Spicy Cola Barbecue Sauce or Ginger-Mustard Barbecue Sauce, plus more for serving
Vegetable oil (for grill)

Steps:

  • Mix salt, brown sugar, black pepper, granulated garlic, paprika, and cayenne in a small bowl.
  • Place spareribs on a rimmed baking sheet; pat dry with paper towels. Using a paring knife, remove silver skin from underside. (It should come off in a single sheet; start to separate it with the tip of your knife, then pull away with your hand. Removing the silver skin allows the dry rub and barbecue sauce to penetrate the meat; if you purchased ribs from a butcher, the silver skin may have already been removed.) Sprinkle dry rub all over ribs, patting to adhere. Using your hands, spread a thin layer of barbecue sauce all over ribs. Wrap in foil and chill at least 2 hours and up to 1 day.
  • Prepare a grill for medium indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate. Strive to maintain a grill temperature between 280°F and 300°F. Place foil-wrapped ribs, bone side up, on grate over indirect heat. Cover and grill 30 minutes. Uncover grill and turn ribs over. Cover and grill until a meat thermometer inserted into the thickest part of ribs registers 145°F-160°F (peel back foil as needed to check), 20-30 minutes.
  • Unwrap ribs and brush on both sides with more barbecue sauce. Grill, bone side up, uncovered, until sauce darkens and meat very tender and falling off the bones, 10-12 minutes. Using large tongs, carefully transfer ribs to a cutting board. Let rest 5-7 minutes before cutting between bones into individual ribs.
  • Serve ribs with remaining barbecue sauce on the side.

Brian obrien Chilongo
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The sauce was a bit too spicy for my taste.


Paras Bohora
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These ribs were so good! The meat was fall-off-the-bone tender and the sauce was perfect. I will definitely be making these again.


SALISU RABI'U MUHAMMAD
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The ribs were a bit overcooked, but the sauce was still good.


Josee Doiron
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I followed the recipe exactly and the ribs turned out perfectly. I would highly recommend this recipe to anyone looking for a delicious and easy way to make ribs.


Mystic Daydreamer
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These ribs were delicious! The meat was tender and juicy, and the sauce was the perfect balance of sweet and tangy. I will definitely be making these again soon.


Chikamso Nancy
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The sauce was a bit too spicy for my taste.


Affaq Ali
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These ribs were so good! The meat was fall-off-the-bone tender and the sauce was perfect. I will definitely be making these again.


Maryjane Ekene
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The ribs were a bit overcooked, but the sauce was still good.


Kaylee Rowe
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I followed the recipe exactly and the ribs turned out perfectly. I would highly recommend this recipe to anyone looking for a delicious and easy way to make ribs.


Sammy Osam
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These ribs were amazing! The meat was so tender and juicy, and the sauce was the perfect balance of sweet and tangy. I will definitely be making these again soon.


Amanda Loxas
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The sauce is a bit too sweet for my taste.


Sparky ENT
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I've made these ribs several times now and they are always a hit! My friends and family love them.


Nojir Ahmed
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The ribs were a bit dry, but the sauce was delicious.


Aku Joyce
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These ribs were fall-off-the-bone tender and the sauce was perfect! I will definitely be making these again.