Classic Barbecue Spareribs

Photo by Tom Schierlitz
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 1,013 calories
    • 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


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


  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.