Backyard BBQ'd Spareribs

Ingredients

  • Pinch ground cloves
  • 3 mulato chiles
  • ½ cup Memphis Shake or Cajun Rub, recipes follow
  • 2 tablespoons tomato paste
  • 1 slightly heaping tablespoon chili powder
  • Pinch ground cloves
  • Pinch ground cumin
  • + 48 more ingredients
    • 1 tablespoon dried thyme
    • 2 cups ketchup
    • 2 cups water
    • ½ cup cider vinegar
    • 2 teaspoons cider vinegar
    • 2 racks pork spareribs (about 3 pounds each)
    • 3 cups wood chips, soaked in water for at least 30 minutes and drained
    • ¼ cup sweet paprika
    • 3 tablespoons firmly packed brown sugar
    • 2 tablespoons dried oregano
    • 2 tablespoons granulated garlic
    • 1 tablespoon ancho chili powder
    • 2 teaspoons kosher salt
    • 1 teaspoon celery salt
    • ¼ cup firmly packed light brown sugar
    • 2 tablespoons dried oregano
    • 2 tablespoons dried parsley
    • 2 tablespoons granulated garlic
    • 2 tablespoons onion powder
    • 2 tablespoons sweet paprika
    • 1 tablespoon freshly ground black pepper
    • 2 teaspoons kosher salt
    • 1 teaspoon celery salt
    • 1 teaspoon freshly ground white pepper
    • ¾ teaspoon cayenne pepper
    • 3 bay leaves, crumbled
    • 2 tablespoons neutral tasting oil, such as grapeseed or vegetable
    • 6 cloves garlic, smashed
    • 1 tablespoon paprika
    • 1 teaspoon crushed red pepper flakes
    • ¼ teaspoon ground allspice
    • ¼ cup dark molasses
    • ¼ cup firmly packed dark brown sugar
    • 1 tablespoon kosher salt
    • 1 tablespoon soy sauce
    • 1 tablespoon Worcestershire sauce
    • 2 teaspoons English-style dried mustard
    • 1 teaspoon freshly ground black pepper
    • 1 bay leaf
    • 3 guajillo chiles
    • ½ medium onion, cut into wedges
    • 6 cloves garlic, unpeeled
    • 2 tablespoons corn oil
    • 1 cup tomato puree
    • 1 cup strong black coffee
    • ¼ cup turbinado sugar
    • 1 tablespoon kosher salt, plus additional for seasoning
    • 1 teaspoon dried oregano, preferably Mexican

1. Trim the membrane off the back of the ribs and rub ribs all over with spice blend. Cover and refrigerate for 2 to 24 hours. Soak wood chips in water for at least 30 minutes before grilling. 2. Whisk paprika, brown sugar, oregano, garlic, ancho powder, salt, and celery salt in a small bowl. St...

View full recipe at SpringPad

Comments


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network