Slow-Smoked Pork Spareribs
Recipe information
Recipe Icon - Master recipes
Cooking:
40 min.
Recipe Icon - Master recipes
Servings per container:
16
Recipe Icon - Master recipes
Source:

Ingredients for - Slow-Smoked Pork Spareribs

1. Kosher salt - ¼ cup
2. Packed brown sugar - ¼ cup
3. Paprika - ¼ cup
4. Ground black pepper - 3 tablespoons
5. Garlic powder - 1 tablespoon
6. Onion Powder - 1 tablespoon
7. Cayenne pepper - 1 teaspoon
8. Celery seed - ½ teaspoon
9. Pork spareribs - 16 pounds
10. Apple, quartered - 1
11. Orange, cut into wedges - 1
12. Lemon, cut into wedges - 1
13. Lime, cut into wedges - 1
14. Onion, cut into wedges - 1
15. Red wine - 3 cups
16. Water - 3 cups
17. Cooking spray - 3 cups
18. Ketchup - ½ cup
19. Soy sauce - ¼ cup
20. Lime juice - ¼ cup

How to cook deliciously - Slow-Smoked Pork Spareribs

1. Stage

Combine salt, brown sugar, paprika, black pepper, garlic powder, onion powder, cayenne pepper, and celery seed in a bowl; set aside.

2. Stage

Remove all heavy fat from ribs, then remove and discard the membrane covering the rib side. Cut the slabs into 3- to 4-bone portions, cutting evenly between the ribs to leave some meat on each portion.

3. Stage

Rub spice mixture into rib portions, front and back, until all of the spice mixture has been used. Place ribs into a resealable plastic bag and refrigerate, 4 hours to overnight. Letting ribs sit overnight will give them the best flavor.

4. Stage

When ready to cook, fill the water pan of your smoker with apple, orange, lemon, lime, onion, red wine, and water. If you do not have a water pan, place the ingredients into a metal bowl, and set the bowl on the drip tray, above the heat source. Smoke with wood chips of your choice at 250 to 300 degrees F (120 to 150 degrees C) until the ribs are no longer pink, and the meat easily pulls from the bone, 4 to 6 hours or more depending on the smoker and temperature. Change the wood chips according to manufacturer's directions.

5. Stage

Preheat an outdoor grill for medium-low heat, and lightly oil the grate. Stir together ketchup, soy sauce, and lime juice in a bowl to make a barbeque sauce; set aside.

6. Stage

After ribs are fully cooked, remove them from the smoker, and brush them with barbeque sauce. Cook on the preheated grill, brushing occasionally with the sauce, until the sauce has become sticky and infused into the ribs, 15 to 20 minutes.