Spareribs. Man Food Done Right.


When I titled this post Man Food Done Right, I wasn’t really talking about the sweet potatoes in the photo, those are mine. My husband prefers his potatoes white and completely lacking in nutrients.

Well, guess what? I have another ridiculously complicated BBQ recipe for you. Hurray! Isn’t that just what you wanted? I’ll take the liberty of answering that for you. Yes! It is. Once you’ve gone multi-step grilling, you’ll never go back to slapping Costco frozen patties on a grill. We all know that the number one no-no in grilling is doing that thing, that thing where you press on the burgers to get some of the juices going. If you don’t know that, now you do. If you don’t know that, you also need to start watching Food Network. Unless it’s Rachael Ray. So over her.

So, we didn’t actually complete this entire recipe. By saying “we”, I am being nice. I’m not going to finish this paragraph. It’s Friday and I’m not looking to rain on any wedded bliss just yet. That’s what Mondays are for.  

The ribs still turned out amazing at 80% compliance, so I can only imagine what 100% may taste like!

Get the grill going this weekend, friends! Happy Friday!


Pork Spareribs
Recipe Type: Main Dish
Cuisine: BBQ
Author: Adam Perry Lang
Prep time:
Cook time:
Total time:
Serves: 8-10
  • 4 racks pork spareribs, about 3 pounds each[br]
  • [b]Mustard Moisturizer [/b]
  • 1⁄4 cup prepared yellow mustard
  • 1⁄4 cup water
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • [br]
  • Seasoning Blend
  • 6 tablespoons mild chile powder, preferably Chimayo, Ancho, or Hatch
  • 3 tablespoons sweet paprika 3 tablespoons firmly packed dark brown sugar
  • 11⁄2 teaspoons dry mustard
  • 21⁄4 teaspoons garlic salt
  • 21⁄4 teaspoons kosher salt
  • 21⁄4 teaspoons coarsely ground fresh black pepper
  • 3⁄4 teaspoon Old Bay Seasoning
  • 1 teaspoon ground cinnamon (optional)
  • About 1 cup Apple Juice Spray
  • [br]
  • Wrapping Mixture
  • 1 cup firmly packed light brown sugar
  • 1 cup honey 1⁄4 cup apple juice
  • [br]
  • BBQ Sauce
  • 1 cup APL BBQ Sauce, or your favorite BBQ sauce
  • 1⁄4 cup water
  1. Preheat an indirect barbecue with a drip pan and fruitwood (preferably apple), a ceramic cooker with deflector plate and fruitwood (preferably apple), or a charcoal or gas grill with a box or packet of fruitwood (preferably apple) to 250°F.
  2. Combine all of the mustard moisturizer ingredients. Combine all of the seasoning blend ingredients. Rub a thin layer of the moisturizer on all sides of the racks and lightly sprinkle with the seasoning blend on all sides. The remaining seasoning blend will be used later in the cooking.
  3. Cooking Method
  4. If using a ceramic cooker, place the ribs an inch apart on a rib rack. They might need to be trimmed to fit the cooking surface so that the lid can close. If using a larger indirect or direct barbecue, no additional trimming is necessary. Place the ribs in the cooker, spraying with the apple juice spray every half hour after 2 hours of cooking. Cook for 4 hours.
  5. Meanwhile, combine the wrapping mixture ingredients.
  6. Tear off 8 sheets of heavy- duty aluminum foil. Working with 2 sheets of foil at a time, place a quarter of the wrapping mixture on the foil, top with a rack of ribs, meat side down, and wrap in the foil, crimping to seal. Wrap with the second sheet of foil. Repeat for the remaining 3 racks of ribs. If using a ceramic cooker, stack the packets on top of each other. If using a smoker, place the ribs on sheet pans for easier movement. Place the packets back in the cooker, meat side down, and cook for 11⁄2 hours, flipping halfway through.
  7. Remove the racks from the cooker and let the ribs rest in the foil packets for 20 minutes.
  8. Remove the ribs from the foil and dust lightly on both sides with additional seasoning blend. Place back in the cooker, meat side up, for 30 minutes.
  9. Meanwhile, combine the BBQ sauce and water.
  10. Remove the ribs from the cooker and brush with an even, but not too thick, layer of sauce. Place back in the cooker, meat side up, for 25 minutes to tighten up the glaze.
  11. Paint a cutting board with some of the remaining sauce.
  12. Remove the ribs from the cooker and place on the prepared cutting board, adding additional sauce as needed to cover, but not excessively coat. Spray twice with apple juice spray. Cut the ribs from the racks and dredge to coat the exposed sides with the remaining BBQ sauce.
  13. © 2009 APL Creative Inc from Serious Barbecue


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