Classic Barbecue Spareribs

Classic Barbecue Spareribs
Tom Schierlitz
Serves 4
preparation
15
minutes
cooking
210
minutes

Ingredients

1
tablespoon
chili powder
1
tablespoon
ground coffee
1
teaspoon
ground cumin
4
tablespoons
brown sugar
3/4
teaspoon
cayenne pepper
kosher salt and black pepper
6
pounds
spareribs (2 racks), trimmed of excess fat
3/4
cup
ketchup
1/3
cup
apple cider vinegar
1/4
cup
molasses
2
tablespoons
tomato paste

Directions

  1. Heat oven to 275° F. Make the rub: In a small bowl, combine the chili powder, coffee, cumin, 2 tablespoons of the brown sugar, ½ teaspoon of the cayenne, 2 teaspoons salt, and 1 teaspoon black pepper.
  2. Place the ribs on a large rimmed baking sheet. Rub the ribs with the spice mixture and tightly cover the baking sheet with foil. Bake until tender and the meat easily pulls away from the bone, 2½ to 3 hours.
  3. Meanwhile, make the sauce: In a saucepan, combine the ketchup, vinegar, molasses, tomato paste, the remaining 2 tablespoons of sugar and ¼ teaspoon of cayenne, and ½ teaspoon black pepper. Simmer, stirring occasionally, until slightly thickened, 8 to 10 minutes. Transfer ½ cup of the sauce into a small bowl for serving.
  4. Heat grill to medium-high. Grill the ribs, basting with the remaining sauce and turning occasionally, until just beginning to char, 4 to 5 minutes. Serve with the reserved sauce.
Sara Quessenberry
June 2010

Nutritional Information

  • Per Serving
  • Calories 1,013
  • Fat 65 g
  • Sat Fat 24 g
  • Cholesterol 255 mg
  • Sodium 1,701 mg
  • Protein 63 g
  • Carbohydrate 44 g
  • Sugar 36 g
  • Fiber 2 g
  • Iron 6 mg
  • Calcium 165 mg
What does this mean? See Nutrition 101.