Smoked Spareribs with Homemade Barbecue Sauce
A homemade barbecue sauce made with our Red Gold Ketchup adds just the right amount of sweet and tang to these tender rubbed and smoked ribs. A summertime BBQ classic from Chef JJ’s.
4 tablespoons paprika4 tablespoons kosher salt4 tablespoons granulated garlic4 tablespoons sugar2 tablespoons sugar in the raw2 tablespoons chili powder2 tablespoons black pepper2 tablespoons onion powder2 tablespoons dried oregano2 tablespoons dried thyme2 racks spare ribs, membrane peeled, see below for How To Video
BBQ Sauce1/2 cup sugar1 teaspoon dried oregano1 teaspoon dried thyme1 teaspoon granulated garlic2 teaspoons kosher salt1 tablespoon black pepper1/2 cup white vinegar1 cup molasses1 cup Red Gold® Folds of Honor Ketchup 32 oz or Red Gold® Mama Selita's Jalapeno Ketchup 20 oz3/4 cup yellow mustard1 teaspoon cayenne pepper
Cherry wood chunks, for smoking, if desired
- Combine all of the ingredients for the rub. Evenly rub the ribs, wrap them and refrigerate them in foil and refrigerate them overnight.
- Preheat the grill to 245º F using indirect heat and the smoking wood. Smoke the ribs for 3 hours, wrap them in foil, return to the grill and cook for another 2 hours. Remove from the grill after the 2 hours, and rest for 1 more hour.
- Combine all of the ingredients for the BBQ sauce and bring to a simmer. Remove from the heat and baste the ribs with the sauce before serving.
- How To Video for a quick tutorial on how to "peel" ribs. You don't have to remove the membrane, it is edible; but it can get a bit tough and makes it a bit harder to enjoy your ribs.