Jim's Don't Spare the Spareribs Ribs

Indulge in a mouthwatering barbecue experience with "Jim's Don't Spare the Spareribs Ribs," a recipe that takes tender, fall-off-the-bone pork spareribs to the next level. Seasoned with a bold dry rub featuring smoked paprika, brown sugar, and a hint of cayenne, these ribs are slow-baked to perfection before being glazed with a tangy-sweet blend of apple cider vinegar, honey, and barbecue sauce. For added depth of flavor, finish them on the grill with hickory wood chips for a rich, smoky essence that will leave you craving more. Perfect for weekend cookouts or any special occasion, these spareribs are best served with classic barbecue sides and extra sauce for dipping. Whether you're a backyard griller or an oven-roasting enthusiast, this recipe delivers unbeatable flavor and finger-licking satisfaction.

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:300 mins

Total Time:315 mins

Servings: 6

Ingredients

• 4 lbs Pork spareribs
• 2 tbsp Kosher salt
• 1 tbsp Black pepper
• 1 tbsp Smoked paprika
• 1 tbsp Garlic powder
• 2 tbsp Brown sugar
• 0.5 tsp Cayenne pepper
• 1 cup Apple cider vinegar
• 2 tbsp Honey
• 1.5 cups Barbecue sauce
• 2 cups Hickory wood chips (optional for smoking)

Directions

Step 1

Preheat your oven to 275°F (135°C). Line a large baking sheet with aluminum foil and set it aside.

Step 2

Using a sharp knife, remove the membrane from the back of the spareribs if it's still attached. This step ensures tender ribs.

Step 3

In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, brown sugar, and cayenne pepper to create a dry rub.

Step 4

Generously coat both sides of the spareribs with the dry rub, pressing it into the meat to ensure it sticks.

Step 5

Place the ribs, meaty side up, onto the prepared baking sheet. Cover tightly with aluminum foil to seal in moisture.

Step 6

Bake the ribs in the preheated oven for 2.5 to 3 hours, or until the meat begins to shrink from the bone and is very tender.

Step 7

While the ribs are baking, prepare the glaze. In a small saucepan, combine apple cider vinegar, honey, and barbecue sauce. Heat over medium-low heat until slightly thickened, about 10 minutes. Set aside.

Step 8

If using a grill, soak hickory wood chips in water for 30 minutes. Preheat the grill to medium heat and create a two-zone setup (direct and indirect heat).

Step 9

Once the ribs are done baking, carefully remove them from the oven and discard the top layer of foil. Brush both sides generously with the prepared glaze.

Step 10

If smoking, place the soaked hickory wood chips onto the hot coals or in a smoker box. Place the ribs on the cooler side of the grill (indirect heat) and cover with the grill lid.

Step 11

Grill the ribs for 30 to 45 minutes, basting every 10 minutes with the glaze, until the glaze is sticky and caramelized and the ribs are infused with a smoky flavor.

Step 12

Remove the ribs from the grill and let them rest for 10 minutes before slicing to serve.

Step 13

Serve warm with your favorite side dishes and extra barbecue sauce for dipping.

Nutrition Facts

Serving size	(3030.0g)

Amount per serving	% Daily Value*
Calories	8224.2

Total Fat 642.6g	0%
Saturated Fat 234.5g	0%
Polyunsaturated Fat 0.4g
Cholesterol 1905.1mg	0%
Sodium 9263.2mg	0%
Total Carbohydrate 236.4g	0%
Dietary Fiber 8.9g	0%
Total Sugars 189.3g
Protein 277.2g	0%

Vitamin D 0IU	0%
Calcium 630.1mg	0%
Iron 21.9mg	0%
Potassium 5498.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.8%

Protein: 14.1%

Carbs: 12.1%