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Recipe for Ribs – Spiced Rubbed Grilled Pork Spare Ribs
Although this rub has a lot of ingredients it makes ribs very tasty. You need to let the ribs marinade for at least 4 hours and it will take you about 2 hours to cook so if you are inviting people over make sure you plan accordingly. We normally invite people between 3 and 4 in the afternoon so I start working on these around 8 AM. The longer the ribs marinate the better. So here’s to some awesome ribs!
Here is what you are going to need for these ribs:
2 pork spare rib slabs
½ cup dark brown sugar
½ cup coarse salt
2 tablespoons ground black pepper
2 tablespoons garlic powder
2 teaspoons cayenne pepper
2 teaspoons ground allspice
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1/4 cup rice wine vinegar
Barbecue Sauce
Rinse and pat dry the ribs. Trim off all the excess fat. Carefully remove the fascia from the back of the slabs, using a paring knife.
Mix together all of the dry ingredients. Slowly whisk in the vinegar until you form a thick paste. If you do not need all of the vinegar don’t worry. Your paste needs to be thick so don’t over do it. Keep the remaining vinegar if you have any.
Liberally rub the pork slabs with the paste, cover them and refrigerate for a minimum of 4 hours.
Heat your grill on high. If you are using a charcoal grill, pile the hot coals onto one side of the grill with a metal object. If you are using a gas grill only light half of it. Place the pork slabs on the grill and sear them.
Once they are seared move them to the unlit side, cover the grill and cook them in indirect heat for 2 hours. Brush the ribs with barbecue sauce and return them to the fire. Cook them for an extra 10 to 15 minutes until the bbq sauce caramelizes.
Remove the ribs from the grill and cut them individually. Drizzle extra bbq sauce on the ribs and serve with lots of napkins. Enjoy!
Print the Spiced Grilled Ribs Recipe Here
Jessica
July 28, 2009 at 6:36 pm
This is making my mouth water! I just got some organic pepper and Himalayan sea salt from Sustainable Sourcing https://secure.sustainablesourcing.com/ and I think this is going the be the firs thing I use it on. Thanks for sharing the recipe!
admin
July 28, 2009 at 7:40 pm
Thanks! Himalayan sea salt and organic pepper . . .mmmmm . . thanks for the web site! I will definitely check it out!
Turtleman
July 2, 2011 at 3:15 pm
I’ve been cooking (or trying to cook) ribs for way longer than I’d care to admit, and this is the first time they’ve turned out as good as or better than any I’ve gotten out . . . ever! I was a bit concerned about the vinegary smell, but that disappeared when they went on the grill. Since this is also the first time I tried indirect heat and marinating, I can’t be sure what contributed the most to their success, but I don’t care. This recipe is dynamite and I thank you!!!
theFrugalChef
July 2, 2011 at 8:00 pm
I am so happy to hear this! Yay! Nothing like perfect grilled bbq ribs! I don’t know if you realize this but we have all kinds of different recipes for ribs. This allows you to vary the flavors if you would like. At any rate, thank you very much for coming by and letting me know! Have a wonderful weekend!
Mary Ann
Turtleman
July 3, 2011 at 5:07 am
Do I realize there are all kinds of different recipes for ribs? Are you kidding – that’s half the problem! I must have watched close to 100 YouTube videos (out of over 2,300 listed under “BBQ Pork Ribs”) and skimmed nearly as many written recipes. I was blurry eyed by the time I finally found one that appealed to me, which I’ll chalk up to good luck combined with exhaustion!
Some recipes use a dry rub, some don’t. Some marinate the ribs in a liquid, while some don’t marinate at all. Some use or don’t use just about every spice or ingredient I ever heard of and then some. Some throw the ribs right on the grill, which is basically what I’ve always done. Some even require cooking in an oven before going on the grill, a step this inspiring grill master finds abhorrent.
I’ll confess that the proportion of spices in my rub was probably less than totally faithful to the recipe and I probably cut a few corners, but the ribs couldn’t have turned out better. Guess whose recipes I’ll be searching for in the future. Thanks again!