Best 5 Grilled Peppered Dry Spareribs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Grilled peppered dry spareribs are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or even as part of a party platter. The combination of sweet, smoky, and savory flavors makes this dish a favorite among barbecue enthusiasts. Whether you're a seasoned grill master or a novice cook, this article will provide you with everything you need to know to create the perfect grilled peppered dry spareribs. We'll cover selecting the right cut of ribs, preparing the rub, grilling techniques, and tips for achieving tender and flavorful results. So, fire up your grill and get ready to embark on a culinary journey that will leave your taste buds craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED PEPPERED DRY SPARERIBS



Grilled Peppered Dry Spareribs image

Provided by Ardie A. Davis

Categories     Pork     Fourth of July     Backyard BBQ     Dinner     Meat     Pork Rib     Spice     Tailgating     Grill     Grill/Barbecue     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4 to 6

Number Of Ingredients 15

RUB
1/4 cup white cane sugar
2 tablespoons lemon pepper
1 tablespoon onion salt
2 teaspoons celery salt
1 seasoned salt
1 tablespoon paprika
2 teaspoons Cajun seasoning
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
1/2 teaspoon citric acid
RIBS
2 slabs spareribs
Apple juice, for spraying
Barbecue sauce, for serving

Steps:

  • Heat a cooker to medium to medium-high.
  • Combine all the ingredients for the rub in a small bowl and blend. Rub all over the ribs.
  • Oil the grate and place the ribs on it bone side down over direct heat. Cover and cook for 2 1/2 to 3 1/2 hours, or until pull-apart tender, turning and spraying with apple juice every 10 to 15 minutes.
  • Transfer the ribs to a cutting board and let them rest, covered loosely with aluminum foil, for 10 to 15 minutes. Cut the ribs into individual pieces and serve with barbecue sauce.

WESTERN-STYLE GRILLED SPARERIBS



Western-Style Grilled Spareribs image

Provided by Food Network

Categories     main-dish

Time 2h25m

Yield 6 servings

Number Of Ingredients 9

5 to 6 pounds spareribs (two 2 1/2- to 3-pound racks)
1/2 cup Peppery Dry Rub, recipe follows
Vegetable oil cooking spray
3 tablespoons chili powder
2 tablespoons freshly ground black pepper
2 tablespoons paprika
2 teaspoons crushed red pepper
1 teaspoon salt
1 clove garlic, minced

Steps:

  • Trim the spareribs, if necessary, and rub both sides of the ribs with the dry rub, working it into the meat. Put the ribs in a shallow glass or ceramic dish, cover, and set aside at room temperature for no longer than 30 minutes, or refrigerate for up to 24 hours. Alternatively, enclose the ribs in a sealable plastic bag and refrigerate.
  • Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly spray the grill rack with vegetable cooking spray. The coals should be hot.
  • Set the ribs, meat side down, over the hottest part of the fire and sear for about 10 minutes until there are defined grill marks on the meat. Transfer the ribs to the cooler part of the grill, cover, and turning the ribs every 15 to 20 minutes, cook for about 1 1/2 hours. If using a charcoal grill, add fresh coals to maintain the heat at medium; if using a gas grill, turn the heat to medium on the burner away from the meat -- turn off the burner under the meat. Cut the ribs between the bones and serve with sauce on the side.
  • Mix the ingredients together in a glass jar or bowl. Cover and shake to mix. Refrigerate until ready to use.

BRAISED BBQ SPARERIBS



Braised Bbq Spareribs image

Provided by Food Network

Yield 8 to 16 servings

Number Of Ingredients 13

1/2 cup Cajun dry spice rub, recipe follows
8 racks spareribs
2 large onions, sliced
Water or chicken stock
Barbecue sauce
1/4 cup Kosher salt
1/4 cup cayenne
1/4 cup paprika
1/4 cup garlic granules
1/4 cup ground black pepper
2 tablespoons onion granules
2 tablespoons oregano, dry
2 tablespoons thyme, dry

Steps:

  • In a large roasting or sheet pan, scatter half the onions. Rub the ribs with Cajun spices and overlap ribs onto the onions. Scatter remaining onions over the ribs. Pour a little water or stock into the pan. Cover tightly with foil and put into a preheated 350 degree oven, for 1 to 2 hours or until ribs are tender. When cooked, brush with barbecue sauce and grill or broil to glaze.
  • Mix all ingredients and store in a jar.

SALT AND PEPPER SPARE RIBS



Salt and Pepper Spare Ribs image

They say that whoever makes the most delicious thing with the fewest number of ingredients wins, which was the idea that inspired these. The recipe reminded me just how delicious pork ribs are when we don't try to do too much to them. Plus, this has to be the easiest method I've ever shared for doing ribs.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 7h25m

Yield 8

Number Of Ingredients 8

4 teaspoons kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon freshly ground white pepper
1 teaspoon cayenne pepper
½ teaspoon garlic powder
2 teaspoons Dijon mustard
2 tablespoons white vinegar
1 rack St. Louis-style pork spare ribs

Steps:

  • Mix salt, black pepper, white pepper, cayenne, and garlic powder together in a small bowl. Set spice rub aside.
  • Stir Dijon mustard and vinegar together in a small bowl.
  • Place ribs on a foil-lined baking sheet. Turn the ribs over so that the meat side is down. Use the tip of a small, sharp knife to make some very shallow slashes every few inches through the membrane that covers the ribs. Poke the knife 3 or 4 times between each rib bone, about 1/4 inch deep.
  • Brush about 1/2 of the Dijon mustard mixture on top. Sprinkle with about 40% of the spice rub. Turn the rack over and brush on the rest of the mustard and vinegar mixture. Sprinkle on the rest of the rub, reserving 1 or 2 teaspoons in case you want to use it to season the cooked ribs later.
  • Refrigerate the ribs, uncovered, 4 to 12 hours before baking.
  • Preheat the oven to 300 degrees F (150 degrees C). Remove ribs from the refrigerator.
  • Cook in the center of the preheated oven for 1 1/2 hours. Remove from the oven and baste with the pan drippings. Continue to cook until very tender and the tip of a knife slides in very easily, about 1 1/2 hours more.
  • Remove from the oven, baste again, and let ribs rest for 15 minutes before cutting and serving.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 1.2 g, Cholesterol 120.2 mg, Fat 30.2 g, Fiber 0.4 g, Protein 29.1 g, SaturatedFat 11.1 g, Sodium 1084.1 mg, Sugar 0.1 g

LEMON PEPPER RUBBED BACK RIBS



Lemon Pepper Rubbed Back Ribs image

Slowly grilled pork back ribs rubbed with a lemon-pepper will star at your next summer barbecue.

Provided by Smithfield(R)

Categories     Trusted Brands: Recipes and Tips     Smithfield®

Time 4h40m

Yield 4

Number Of Ingredients 11

3 tablespoons light brown sugar
2 tablespoons sea salt
1 tablespoon ground white pepper
1 tablespoon onion powder
2 teaspoons cayenne pepper
1 ½ teaspoons dried lemon peel
½ teaspoon ground apple pie spice
2 racks Smithfield® Extra Tender Pork Back Ribs, membrane removed
Vegetable oil
1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained
¾ cup apple juice, in a spray bottle

Steps:

  • About one hour before smoking, make the dry rub. Combine sugar, salt, white pepper, onion powder, cayenne pepper, lemon peel and apple pie spice in small bowl; mix well. Coat both sides of ribs with a little vegetable oil and sprinkle with lemon pepper rub. Set aside at room temperature for 1 hour.
  • Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.
  • Place the ribs, meaty side down, over a drip pan and cook for 2 hours. If desired, spray both sides of ribs with apple juice. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
  • Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.

Nutrition Facts : Calories 2670.4 calories, Carbohydrate 19.6 g, Cholesterol 736.1 mg, Fat 218 g, Fiber 1.6 g, Protein 147.1 g, SaturatedFat 79.9 g, Sodium 3327.4 mg, Sugar 15.6 g

Tips:

  • Choosing the Right Ribs: Look for ribs that have a good amount of meat and are free of excessive fat.
  • Preparing the Ribs: Remove the membrane from the back of the ribs to ensure tender meat.
  • Dry Rub Ingredients: Experiment with different ingredients to create a flavorful rub that complements the ribs.
  • Applying the Dry Rub: Apply the rub liberally to the ribs, ensuring that it penetrates the meat.
  • Grilling Process: Cook the ribs over indirect heat to prevent burning and ensure even cooking.
  • Basting the Ribs: Baste the ribs occasionally with a mixture of melted butter and spices to keep them moist and add flavor.
  • Cooking Time: Monitor the cooking time to ensure the ribs reach an internal temperature of 145°F for medium-rare or 160°F for well-done.
  • Resting the Ribs: Allow the ribs to rest for a few minutes before serving to redistribute the juices.

Conclusion:

Grilled Peppered Dry Spareribs offer a tantalizing combination of smoky, savory, and slightly spicy flavors. With a few simple steps and carefully selected ingredients, you can create a memorable dining experience. The dry rub enhances the natural taste of the ribs, while the grilling process infuses them with a delicious smoky aroma. Whether you prefer a medium-rare or well-done finish, these ribs are sure to satisfy your taste buds. So fire up your grill and embark on a culinary journey that will leave you craving more.

Related Topics