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Slow-Smoked Spareribs with Sweet-and-Sour Barbecue Sauce

Recipe from Weber's Way to Grill™ by Jamie Purviance

Fuel Type:
  • People

    Serves 8 to 10

  • Prep Time

    30 mins

  • Grilling Time

    5:30 to 7 h

Ingredients
Instructions

the Ingredients

20151023095349 Wtg Pork 20

Rub

  • 3 tablespoons kosher salt
  • 2 tablespoons ground ancho chile
  • 2 tablespoons packed light brown sugar
  • 2 tablespoons granulated garlic
  • 2 tablespoons paprika
  • 4 teaspoons dried thyme
  • 4 teaspoons ground cumin
  • 4 teaspoons celery seed
  • 2 teaspoons freshly ground black pepper
 
  • 4 racks St. Louis–style spareribs, each 3 to 3½ pounds

Mop

  • 1 cup apple juice
  • ½ cup cider vinegar
  • 2 tablespoons Worcestershire sauce

Sauce

  • 2 cups ketchup
  • 1 cup apple juice
  • ⅔ cup cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons honey
  • 2 tablespoons reserved rub

Special Equipment

  • water smoker
  • 5 fist-sized hickory or apple wood chunks

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Prepare the water smoker, following manufacturer’s instructions, for indirect cooking with low heat (225° to 250°F).
    Place a large foil pan on top of the Flavorizer bars, below the cooking grate. Fill it halfway with room temperature water. Prepare the grill for cooking over very low heat (225°F).
  • In a medium bowl mix the rub ingredients. Set aside 2 tablespoons for the sauce. Season the ribs all over with the rub, putting more of it on the meaty sides than the bone sides.
  • In a small bowl mix the mop ingredients.
  • Brush the cooking grate clean. Add two of the wood chunks to the charcoal. Smoke the spareribs over indirect low heat until the meat has shrunk back from the bones at least ½ inch and the meat tears easily when you lift each rack. Baste the ribs on both sides with the mop every 2 hours and add 1 more wood chunk to the charcoal each hour, until they are gone. The total cooking time could be anywhere between 5 to 6 hours. Not all racks will cook in the same amount of time. Maintain the temperature of the smoker between 225° to 250°F by opening and closing the vents.
    Brush the cooking grate clean. Smoke the spareribs above the foil pan, over low heat until the meat has shrunk back from the bones at least ½ inch and the meat tears easily when you lift each rack. Baste the ribs on both sides with the mop every 2 hours until they are gone. The total cooking time could be anywhere between 5 to 6 hours. Not all racks will cook in the same amount of time.
  • In a medium saucepan over medium heat on the stove, mix the sauce ingredients and bring to a boil. Reduce the heat to medium and cook for 5 minutes, stirring often, until slightly reduced. Remove the saucepan from the heat.
  • When the meat is tender and has shrunk back from the bones, brush the racks on both sides with the sauce. Cook the ribs for 30 minutes to 1 hour more. Remove them from the smoker and, if desired, lightly brush the ribs on both sides with sauce again. Cut the racks into individual ribs. Serve warm with the remaining sauce on the side.

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