Best 2 Smoky Spareribs Recipes

Smoky spareribs are a delicious and versatile dish that can be enjoyed by people of all ages. Whether you're cooking for a backyard barbecue or a family dinner, this classic recipe is sure to please. With its smoky flavor and tender texture, this dish is sure to become a favorite in your household. This article will provide you with a comprehensive guide on how to make the best smoky spareribs, including tips on selecting the right ingredients, preparing the ribs, and cooking them to perfection.

Let's cook with our recipes!

SMOKY OVEN SPARERIBS

Smoky Oven Spareribs image

Provided by Harold Mcgee

Categories dinner, quick, project, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 cup brown sugar
2 tablespoons ancho chili powder or paprika
2 teaspoons salt
2 teaspoons garlic powder
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
5 pounds spareribs, cut into 4 slabs, rinsed and patted dry
2 teaspoons mild or hot pimentón (smoked Spanish paprika)
1 tablespoon cider vinegar or red or white vinegar
1 to 2 teaspoons vanilla extract

Steps:

Heat oven to 200 degrees. In a mixing bowl, combine the brown sugar, ancho chili powder or paprika, salt, garlic powder, cloves and cinnamon.
Place each slab of ribs on a piece of foil large enough to fold into a packet. Sprinkle spice rub over the ribs, rubbing in thoroughly on all sides. With the ribs meat-side down, tightly fold the foil to form sealed packets.
Put a rack on a baking sheet, place packets on the rack and put in oven. Bake for 4 hours, then reduce heat to 175 degrees and bake for 2 more hours, or until a fork easily penetrates the meat.
Open each packet and pour the accumulated juices into a saucepan, then refold the packets. Bring juices to a simmer over medium heat and reduce by about half, until they cling to a spoon. Remove from the heat and stir in the pimentón, vinegar and vanilla extract.
Remove ribs from foil, coat with the sauce and serve. The ribs can also be finished for 2 to 3 minutes on an open hot grill or smoky closed one, or under the broiler, then coated with sauce.

SMOKY SPARERIBS

Smoky Spareribs image

These ribs bake up tender and flavorful, coated with a simple-to-make sauce. Folk agree they're finger-lickin' good.-Lornetta Kaminski, St. Benedict, Saskatchewan

Provided by Taste of Home

Categories Dinner

Time 2h20m

Yield 100 servings.

Number Of Ingredients 5

Ingredients

100 pounds pork spareribs, cut into serving-size pieces
8 bottles (42 ounces each) barbecue sauce
4 cans (20 ounces each) crushed pineapple, undrained
5 pounds brown sugar
1 to 2 bottles (4 ounces each) Liquid Smoke, optional

Steps:

Place ribs in several large roasting pans. Cover and bake at 350° for 1 hour; drain. bake 15-20 minutes longer or until almost tender., Meanwhile, in a stockpot, combine the barbecue sauce, pineapple, brown sugar and liquid smoke if desired; cook and stir until sugar is dissolved. Drain ribs; pour sauce over ribs. Bake, uncovered, for 15-20 minutes or until tender.

Nutrition Facts : Calories 935 calories, Fat 64g fat (23g saturated fat), Cholesterol 255mg cholesterol, Sodium 302mg sodium, Carbohydrate 24g carbohydrate (24g sugars, Fiber 0 fiber), Protein 62g protein.

Tips:

Choose the right ribs: Baby back ribs are the most popular choice for smoking, as they are more tender and have a good amount of meat. Spare ribs are also a good option, but they are larger and have more fat.
Prepare the ribs: Remove the membrane from the back of the ribs. This will help the smoke penetrate the meat and make it more tender.
Season the ribs: There are many different ways to season ribs. A simple rub of salt, pepper, and garlic powder is a good starting point. You can also add other spices, such as paprika, chili powder, or cumin.
Smoke the ribs: The ideal smoking temperature for ribs is between 225 and 250 degrees Fahrenheit. Smoke the ribs for 2 to 3 hours, or until they are tender. You can use a variety of woods for smoking, such as hickory, oak, or mesquite.
Wrap the ribs: Wrapping the ribs in foil or butcher paper can help them tenderize and cook more evenly. Wrap the ribs tightly and smoke them for an additional 1 to 2 hours, or until they are fall-off-the-bone tender.
Sauce the ribs: You can sauce the ribs before or after smoking. If you are saucing the ribs before smoking, be sure to use a thin sauce so that it doesn't burn. If you are saucing the ribs after smoking, you can use a thicker sauce.

Conclusion:

Smoking ribs is a great way to enjoy this delicious and versatile meat. With a little patience and effort, you can create restaurant-quality ribs at home. Whether you prefer baby back ribs or spare ribs, there is a recipe in this article that will suit your taste. So fire up your smoker and get ready to enjoy some amazing ribs!