Restaurant-Style Barbecued Spareribs

You can use a kettle grill to barbecue and smoke your food, replicating the good old-fashioned flavor derived from barbecuing in a pit.

Serves: 10Hands-on: 15 minutesTotal: 2 hoursDifficulty: Easy

Serves: 10


  • 5 lbs. pork spareribs
  • 1 cup cider vinegar
  • 4 bay leaves
  • 2 cloves garlic, peeled and crushed
  • 6 whole cloves, bruised
  • 1 tsp. sea salt
  • 1 Tbsp. red pepper flakes
  • Hickory briquettes
  • 1 cup presoaked hickory wood chips
  • 2 cups barbecue sauce


  • Place the spareribs in a pot with the vinegar, bay leaves, garlic, cloves, salt, and red pepper flakes. Add water to cover. Simmer for 1 hour over low heat, then drain on paper towels.
  • Prepare grill with banked mesquite coals on one side, a water pan in the empty space, and presoaked chips.
  • Place ribs on grill and brush with barbecue sauce. Close the lid to let smoke infuse ribs. Grill for about 1 hour. Turn and baste with sauce every 20 minutes, adding a handful of chips.