Best 5 Slow Smoked Pork Spareribs Recipes

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Slow-smoked pork spareribs are a delicious and versatile dish that can be enjoyed by people of all ages. Whether you're cooking for a special occasion or just want to enjoy a tasty meal, slow-smoked pork spareribs are sure to please. There are many different ways to cook slow-smoked pork spareribs, so you can find a recipe that fits your taste and budget. Some popular methods include smoking the ribs on a charcoal or electric smoker, or braising them in a Dutch oven. No matter how you choose to cook them, slow-smoked pork spareribs are sure to be a hit with your family and friends.

Let's cook with our recipes!

NOT YOUR EVERY DAY SMOKED PORK SPARE RIBS



Not Your Every Day Smoked Pork Spare Ribs image

Our family's favorite. Slightly sweet and spicy, with a light non-tomato based baste that doesn't overpower the delicious falling-off-the-bone meat. We have also used this recipe on pork shoulder. Divine! BBQ sauce is never needed, but if you must, only use your favorite! Enjoy!

Provided by Tanlor

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 12h

Yield 6

Number Of Ingredients 21

6 pounds pork spareribs
½ cup packed brown sugar
2 tablespoons chili powder
1 tablespoon paprika
1 tablespoon freshly ground black pepper
2 tablespoons garlic powder
2 teaspoons onion powder
2 teaspoons kosher salt
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon jalapeno seasoning salt
1 teaspoon cayenne pepper
1 cup apple cider
¾ cup apple cider vinegar
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons lemon juice
1 jalapeno pepper, finely chopped
3 tablespoons hot pepper sauce
kosher salt and ground black pepper to taste
2 cups wood chips, or as needed

Steps:

  • In a medium bowl, mix together the brown sugar, chili powder, paprika, black pepper, 2 tablespoons garlic powder, 2 teaspoons onion powder, kosher salt, cumin, cinnamon, jalapeno seasoning, and cayenne pepper. Rub generously onto the pork spareribs. Cover, and refrigerate for at least 4 hours, or overnight.
  • Prepare an outdoor grill for indirect heat, or preheat a smoker to 250 degrees F (120 degrees C). Soak wood chips (apple or cherry are our favorites).
  • While the grill heats up, prepare the mop sauce. In a medium bowl, stir together the apple cider, apple cider vinegar, 1 tablespoon onion powder, 1 tablespoon garlic powder, lemon juice, jalapeno, hot pepper sauce, salt and pepper.
  • When the coals are gray and ashed over, place 2 handfuls of soaked woodchips directly on them. Place the ribs on the grill grate bone-side down. Cover, and cook for 3 1/2 to 4 hours. Add more coals as needed. Baste with the mop sauce, and throw handfuls of soaked woodchips onto the coals every hour. Keep the temperature of the grill or smoker from going below 225 degrees F (110 degrees C). Ribs are done when the rub has created a wonderful crispy blackened 'bark', and the meat has pulled away from the bone. Discard any leftover mop sauce.

Nutrition Facts : Calories 927 calories, Carbohydrate 32.5 g, Cholesterol 240 mg, Fat 61 g, Fiber 2.6 g, Protein 59.4 g, SaturatedFat 22.2 g, Sodium 1505.7 mg, Sugar 25 g

SLOW SMOKED PORK RIBS



Slow Smoked Pork Ribs image

temperature about 200 degrees, smoke and patience. A full rack of ribs can be smoked in about 4 hours but do take the time and go the distance. The longer you smoke the more flavor you will get. I'm using a mustard rub to form a nice crust. Remember that you need to hit an internal temperature of 165 F before they can be served. Have a meat thermometer ready.

Provided by Rita1652

Categories     Pork

Time 5h20m

Yield 8-16 serving(s)

Number Of Ingredients 12

8 lbs pork loin baby back ribs
1/4 cup yellow honey mustard
1/4 cup brown sugar
1/3 cup paprika
1/4 cup onion powder
1/4 cup granulated garlic powder
2 tablespoons dried parsley flakes
1 -2 tablespoon chipotle chili pepper flakes
1 tablespoon black pepper
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon salt

Steps:

  • Prepare ribs:.
  • Let the ribs come up to room temperature, rinse off in cold water and remove the silver membrane from the back. You don`t have to remove it but I find the membrane blocks the uptake of smoke and creates a barrier to your rubs.
  • To remove the membrane, lay the ribs on a flat surface meat side down. Take a sharp knife and begin peeling the membrane from one corner near the bone. Once you have a good piece peeled back, grab it with a paper towel to get a good grip and begin pulling. Once the membrane is removed rinse off the ribs again and pat dry with some paper towels.
  • Mustard Rub:.
  • Mix rub mixture together.
  • Then rub the mustard rub mixture over the entire surface of the ribs.
  • Once the pork ribs are seasoned and the smoker is ready then you are set to go. Using a blend of oak, hickory and a little mesquite in the firebox,or what you prefer.
  • Place the ribs in the smoker and let it go. You want the good smoking temperature in the area about 200 degrees. You can go lower if you plan on doing a long smoke, but I don't go higher.
  • After smoking for 2 hours. Then wrap the ribs in heavy duty foil and keep going for 2 more hours. Creating fall off the bone ribs! Then unwrap for one hour.
  • To serve I cut the ribs inIf you want crispy ribs blast the heat on the grill and char them.
  • If you want extra sweet, spicy, sticky goodness dip into your favorite BBQ sauce. Apply the sauce when the foil comes off, but for crispy ribs apply after crisping. If you want extra smoke go ahead and add more wood when unwrapping the ribs.
  • Let ribs sit for 10 minutes before cutting into servings.

Nutrition Facts : Calories 1392.2, Fat 99.5, SaturatedFat 35.6, Cholesterol 381, Sodium 1412.7, Carbohydrate 19.9, Fiber 3.8, Sugar 9.2, Protein 106.9

SLOW SMOKED PORK SPARERIBS



Slow Smoked Pork Spareribs image

Pork spareribs are rubbed with a sweet and spicy dry rub, slowly smoked over red wine and fruits, then finished on the grill with a sticky barbeque sauce.

Provided by Charles B. Simpson

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 8h55m

Yield 16

Number Of Ingredients 19

¼ cup kosher salt
¼ cup packed brown sugar
¼ cup paprika
3 tablespoons ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper
½ teaspoon celery seed
16 pounds pork spareribs
1 apple, quartered
1 orange, cut into wedges
1 lemon, cut into wedges
1 lime, cut into wedges
1 onion, cut into wedges
3 cups red wine
3 cups water
¼ cup soy sauce
¼ cup lime juice
½ cup ketchup

Steps:

  • Combine the salt, brown sugar, paprika, black pepper, garlic powder, onion powder, cayenne pepper, and celery seed in a bowl; set aside. Remove all heavy fat from the ribs, then remove and discard the membrane covering the rib side. Cut the slabs into 3 to 4 bone portions, cutting evenly between the ribs to leave some meat on each portion.
  • Rub the spice mixture into the rib portions front and back until all of the spice mixture has been used. Place the ribs into a resealable plastic bag, and refrigerate 4 hours to overnight. Letting the ribs sit overnight will give them the best flavor.
  • When ready to cook, fill the water pan of your smoker with the apple, orange, lemon, lime, onion, red wine, and water. If you do not have a water pan, place the ingredients into a metal bowl, and set the bowl on the drip tray, above the heat source. Smoke with the wood chips of your choice at 250 to 300 degrees F (120 to 150 degrees C) until the ribs are no longer pink, and the meat easily pulls from the bone, 4 to 6 hours or more depending on the smoker and temperature. Change the wood chips according to manufacturer's directions.
  • Preheat an outdoor grill for medium-low heat, and lightly oil grate. Stir together the soy sauce, lime juice, and ketchup in a bowl to make the barbeque sauce; set aside.
  • After the ribs are fully cooked, remove them from the smoker, and brush them with the barbeque sauce. Cook on the preheated grill, brushing occasionally with the sauce, until the sauce has become sticky and infused into the ribs, 15 to 20 minutes.

Nutrition Facts : Calories 878 calories, Carbohydrate 14.5 g, Cholesterol 240.1 mg, Fat 60.5 g, Fiber 2.3 g, Protein 59 g, SaturatedFat 22.1 g, Sodium 1923.5 mg, Sugar 8.5 g

SLOW SMOKED COUNTRY STYLE BBQ RIBS



Slow Smoked Country Style BBQ Ribs image

What to do with your leftover BBQ country style ribs? Make a Johnson's Boucaniere "Techneaux Special" grilled cheese sandwich! Take a basic hamburger bun and cover each side with a slice of your favorite cheese, place some pulled rib meat in between and pour on some more BBQ sauce. Cook in a buttered pan or griddle or use a press to get the best results. This will be one of the best grilled sandwiches you will ever eat!

Provided by Food Network

Categories     main-dish

Time 8h

Yield 8 to 10 servings

Number Of Ingredients 4

One 5-pound Boston pork butt, cut into country-style ribs
Your favorite spice rub, for coating ribs
Kansas City-style BBQ sauce (preferably without liquid smoke), for slathering on ribs
Apple juice, as needed, optional

Steps:

  • Prepare a smoker or set up a grill for indirect heat to 200 to 225 degrees F. I use oak wood for my smoke, but pecan or cherry wood also work well.
  • Rinse and then pat dry the ribs. Place in a rectangular pan and coat with a liberal amount of rub on all sides, shaking off any excess. Smoke or grill the ribs for 3 to 4 hours. If the grill or smoker becomes too hot, open the lid and spray the ribs with apple juice, otherwise do not open the lid. If you're looking, you're not cooking.
  • Remove the ribs, wrap in heavy-duty foil and cover tightly. Return to the smoker or grill for another 2 to 3 hours. Pour the BBQ sauce into a squirt bottle. Uncover the ribs and generously apply BBQ sauce. Reduce the temperature to 150 to 175 degrees F. Once the sauce has "melded" to the ribs, remove and let rest. That's it, good luck.

SLOW COOKED STICKY PORK SPARERIBS



Slow Cooked Sticky Pork Spareribs image

Make and share this Slow Cooked Sticky Pork Spareribs recipe from Food.com.

Provided by linda_grrrr

Categories     Lunch/Snacks

Time 1h5m

Yield 3-5 serving(s)

Number Of Ingredients 10

6 pork belly pork spareribs
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
2 tablespoons sweet chili sauce
3 tablespoons soy sauce
3 tablespoons crushed garlic
2 tablespoons barbecue sauce
3 tablespoons honey
2 tablespoons white vinegar
1 tablespoon white sugar

Steps:

  • Preheat oven (gas) to 180°C.
  • In a large saucepan, bring pork belly spare ribs to the boil, turn down and simmer for around 20 minutes.
  • While simmering ribs, combine all sauces together in a large mixing bowl.
  • Remove ribs from saucepan and place on chopping board, cut into 3 pieces, and toss with the sauce mixture.
  • Arrange ribs on baking tray and place into preheated oven, turning regularly and basting with sauce mixture.
  • Bake approx 45 minutes.
  • Eat them on their own as a snack, or accompany with a tossed green salad.

Nutrition Facts : Calories 7335.4, Fat 607.5, SaturatedFat 195.4, Cholesterol 2075.5, Sodium 3694.3, Carbohydrate 35, Fiber 0.8, Sugar 27.4, Protein 404.3

Tips:

  • Choose high-quality pork spareribs: Look for ribs that are meaty and have a good amount of marbling. Avoid ribs that are too thin or have excessive amounts of fat.
  • Use a good quality rub: The rub is what will give your ribs their flavor, so don't skimp on the ingredients. Use a blend of spices that you enjoy, and be sure to coat the ribs evenly.
  • Smoke the ribs low and slow: The best way to cook pork spareribs is to smoke them low and slow. This will allow the ribs to cook evenly and develop a delicious smoky flavor.
  • Use a smoker with a good temperature control system: A smoker with a good temperature control system will help you maintain a consistent cooking temperature, which is essential for achieving perfectly cooked ribs.
  • Monitor the ribs during cooking: Keep an eye on the ribs as they cook, and adjust the cooking time as needed. The ribs are done when they are tender and fall off the bone easily.

Conclusion:

Smoking pork spareribs is a great way to enjoy this delicious and versatile cut of meat. By following these tips, you can create perfectly cooked ribs that are sure to impress your friends and family. So fire up your smoker and get started today!

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