Baddogg’s Barbeque Pork Spareribs - Something Edible
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Baddogg’s Barbeque Pork Spareribs

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Baddogg’s Barbeque Pork Spareribs


Servings: Makes around three and a half pounds of pork spareribs.

Prep Time: 1 hour

Cook Time: 5 hours


The Rub

  • 1 Tbsp Kosher salt
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp ancho chile powder (Plain ol' chili powder is passable if you don't have it.)
  • 1/2 tsp corainder ground
  • 1/2 tsp ginger ground
  • 1/2 tsp black pepper ground
  • The Rest

  • 3 1/2 lbs pork spareribs Prepped (see below).
  • 1 cup dark brown sugar Actually, this is 1 cup minus 2 Tbsps.
  • 12 fluid oz Beer Pick your fav - 8.5 oz for you, 3.5 oz for the ribs.

  • Instructions:

    Put on some Buddy Guy and prep your cooker of choice for 250F indirect, adding smoke wood as directed by the manufacturer (we used pecan and hickory). Prep your ribs (if your butcher wasn't feeling benevolent), by removing excess connective tissue and membrane using a knife to start and your mitts and a paper towel to pull that crud off. Reserve 1 Tbsp of rub and coat the ribs with the rest, using twice as much on the meaty side as the back side. Next, coat the meaty side with a layer of brown sugar and let it rest out on the counter until the sugar dissolves (about 30-45 minutes). Sprinkle the reserved tablespoon of rub over the dissolved sugar and cook for 3.5 hours. When time's up, remove the ribs to an appropriately-sized sheet of foil. For every pound of meat, drizzle with 1 fluid ounce of beer (that's a shot glass full). Wrap the ribs up completely in the foil and return to the grill for another 1.5 hours (still at 250F). After round two, remove from the grill and consume voraciously with a cold beer.

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