Ingredients Jump to Instructions ↓

  1. 2 racks pork spareribs (about 3 pounds each)

  2. 1/2 cup Memphis Shake or Cajun Rub, recipes follow

  3. 3 cups wood chips , soaked in water for at least

  4. 30 minutes and drained

  5. 2 cups of one of the following: Kansas City-Style BBQ Sauce or Chile-Coffee BBQ Sauce, recipes follow

  6. 1/4 cup sweet paprika

  7. 3 tablespoons firmly packed brown sugar

  8. 1 tablespoon ancho chili powder

  9. 1/4 cup firmly packed light brown sugar

  10. 2 tablespoons dried oregano

  11. 2 tablespoons dried parsley

  12. 2 tablespoons granulated garlic

  13. 2 tablespoons onion powder

  14. 2 tablespoons sweet paprika

  15. 1 tablespoon dried thyme

  16. 1 tablespoon freshly ground black pepper

  17. 2 teaspoons kosher salt

  18. 1 teaspoon celery salt

  19. 1 teaspoon freshly ground white pepper

  20. 3/4 teaspoon cayenne pepper

  21. 3 bay leaves, crumbled

  22. 2 tablespoons neutral tasting oil, such as grapeseed or vegetable

  23. 6 cloves garlic, smashed

  24. 2 tablespoons tomato paste

  25. 1 slightly heaping tablespoon chili powder

  26. 1 tablespoon paprika

  27. 1 teaspoon crushed red pepper flakes

  28. 1/4 teaspoon ground allspice Pinch ground cloves

  29. 2 cups ketchup

  30. 2 cups water

  31. 1/2 cup cider vinegar

  32. 1/4 cup dark molasses

  33. 1/4 cup firmly packed dark brown sugar

  34. 1 tablespoon kosher salt

  35. 1 tablespoon soy sauce

  36. 1 tablespoon Worcestershire sauce

  37. 2 teaspoons English-style dried mustard

  38. 1 teaspoon freshly ground black pepper

  39. 1 bay leaf

  40. 3 guajillo chiles

  41. 3 mulato chiles

  42. 1/2 medium onion, cut into wedges

  43. 6 cloves garlic, unpeeled

  44. 2 tablespoons corn oil

  45. 1 cup tomato puree

  46. 1 cup strong black coffee

  47. 1/4 cup turbinado sugar

  48. 1 tablespoon kosher salt, plus additional for seasoning

  49. 1 teaspoon dried oregano, preferably Mexican Pinch ground cloves Pinch ground cumin

  50. 2 teaspoons cider vinegar

Instructions Jump to Ingredients ↑

  1. Trim the membrane off the back of the ribs and rub ribs all over with spice blend. Cover and refrigerate for 2 to 24 hours. Soak wood chips in water for at least 30 minutes before grilling. Prepare an outdoor grill with a medium fire for indirect grilling. Place a drip pan, half-filled with water, under the cooler side of the grill grate . Open bottom vents of the grill. Set the ribs over the drip pan. (If you have a rib rack, use it.) Toss 1 cup of the drained wood chips onto the coals and cover the grill. Rotate the lid so that the vent holes are directly over the ribs. Add about 1 cup of hardwood charcoals to the fire about every hour during the cooking time to maintain a medium to medium-low fire (a temperature of about 250 degrees F to 275 degrees F is ideal). After 3 hours the meat should pull back from the bones and will have turned a reddish brown. Baste the ribs with some of the barbecue sauce of your choice and cook over direct heat until lightly glazed. Cut the racks into ribs and serve with extra sauce on the side. Shopsmart: Spareribs always mean pork from the belly. A rack of 11 rib bones ideally weighs between 2 and 3 pounds. Spareribs are often sold with a meaty section of the flank attached; when trimmed, they are known as "St. Louis style." Cook's Note: If you like your ribs dry, skip the sauce or simply serve it on the side. Whisk paprika, brown sugar, oregano, garlic, ancho powder, salt, and celery salt in a small bowl. Store in an airtight container in a cool, dry place for up to 2 months. Makes about 3/4 cup Shopsmart: Ancho powder is simply finely ground dried ancho chiles. Anchos are the sweetest of the dried chiles and are not terribly hot, so don't be put off by the amount used in this recipe. Mix brown sugar, oregano, parsley, garlic, onion powder, paprika, thyme, black pepper, salt, celery salt, white pepper , cayenne, and bay leaves in a bowl. Pulse in a spice grinder in two batches to a medium-fine grind. Seal in an airtight container and store in a cool, dry place for up to 2 months. Know-How: If your spice grinder doubles as your coffee grinder, make sure you clean it well after making this rub. Place a handful of uncooked rice in the grinder, pulse to a powder, and wipe or brush the grinder clean. The rice will absorb the flavors from spices left in the grinder so your morning cup of coffee won't taste like the Bayou. Makes 1 cup Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper, allspice , and cloves and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, molasses , brown sugar, salt, soy sauce, Worcestershire, mustard , black pepper, and bay leaf. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove and discard bay leaf before using. Makes about 1 quart Split , stem, and seed the chiles. Toast the chiles in a dry skillet over medium-high heat, turning and flattening with a spatula , until fragrant, about 3 minutes. Put the chiles in a heatproof bowl, cover with very hot water, and set aside until soft, about 30 minutes. Drain , reserve soaking liquid, chop chiles roughly, and set aside. While the chiles soak, char the onion and garlic in the same dry skillet over medium heat until the onion blackens slightly and garlic softens in the skin , about 8 minutes. Cool, squeeze the garlic out of the skin, and put in a blender with chiles and onion. Puree to a paste, adding soaking liquid as needed (about 3/4 cup) to help the mixture break down. Heat the oil in the skillet over medium-high heat. Add the chile mixture and cook, stirring, until thick and fragrant, about 4 minutes. Add the tomato puree, coffee, sugar, 1 tablespoon salt, oregano, cloves, and cumin . Adjust the heat to maintain a gentle simmer and cook, stirring occasionally, until slightly thickened, about 15 minutes. Stir in vinegar and season with salt to taste. Cook's Note: For this recipe, we prefer Mexican oregano . It's stronger than Italian oregano, so it can hold its own with the other assertive flavors in this sauce. Makes 1 quart


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