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Classic Barbecue Spareribs

Classic Barbecue Spareribs
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Serves 4| Hands-On Time: | Total Time:


  • 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


  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.
By June, 2010

Nutritional Information

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

Quick Tip

The Northfield Spice Rack
In a bind, swap nutmeg for mace, oregano for marjoram, cumin for coriander, black pepper for white.

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