Old-Fashioned Barbecue Spare Ribs
Make extra sauce— it will keep in the refrigerator for 2 weeks. These classic ribs are best served with casual sides like French fries and coleslaw.
Serves: 8Hands-on: 30 minutesTotal: 3 hours 15 minutesDifficulty: Easy
- 2 Tbsp. vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 jalapeño peppers, cored, seeded, and minced
- 2 Tbsp. cider vinegar
- ½ cup dark brown sugar, or to taste
- 2 cups chili sauce
- 1 tsp. orange juice concentrate
- 1 tsp. ground cloves
- 1 tsp. ground cumin
- 1 tsp. ground coriander seeds
- 1 tsp. salt
- 1 tsp. freshly ground black pepper
- 4 lbs. spare ribs
- Heat the oil in a saucepan. Add the onion, garlic, and peppers and sauté over medium heat for five minutes.
- Add the rest of the ingredients (except the ribs), cover, and simmer for 20 minutes. Remove from heat. Put half of the sauce in a jar for future use.
- Prepare the grill for indirect heat.
- Add some water-soaked mesquite, hickory, or other wood chips for a smoky flavor.
- Grill the ribs on low heat for 2 hours.
- Brush with sauce. Then grill an additional 10–15 minutes per side, over direct medium-high heat. Ribs should be caramelized but not burned.