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
- 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.