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Prep time
1 hour 40 minutes
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Cook time
5 hours 30 minutes
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Serves
6 to 8
Author Notes
These are special occasion ribs that take a bit of time to make, but I think they are worth it. You can make the rub and the sauce up to a week in advance, and most of the cooking is hands off; you just need to stick around to make sure the grill temperature stays consistent and occasionally stoke the fire. It is so satisfying to set these tender smoky ribs out and have your family ask for more. Tess has even been known to steal the bones off of our plates and find any bit of meat that’s left on them! —Mary at Five Marys Farms
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Smoked Spareribs With Ranch-BBQ Sauce
Ingredients
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For the rub:
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2 tablespoons
chile powder
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1 tablespoon
Ancho chile powder
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1 tablespoon
sweet paprika
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1 tablespoon
ground cumin
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1 tablespoon
packed light brown sugar
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1 tablespoon
kosher salt
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1 teaspoon
freshly ground black pepper
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For the ribs:
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2
racks pork spareribs (about 6 pounds total)
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3 to 4
handfuls of wood chips, soaked for 30 minutes, or 4 wood chunks
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—
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For the ranch-BBQ sauce:
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2 tablespoons
canola oil
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1
small red onion, finely chopped
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Kosher salt, to taste
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2 cups
ketchup
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1
(12-ounce) can porter or brown ale
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1/2 cup
apple cider vinegar
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2 tablespoons
Worcestershire sauce
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2 tablespoons
packed light brown sugar
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1 tablespoon
dark molasses (not blackstrap)
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1/2 teaspoon
freshly ground black pepper
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1/2 teaspoon
crushed red pepper flakes
Directions
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Make the rub: In a bowl, whisk together all the ingredients until well combined. Place the rib racks on a large rimmed baking sheet, bone side up. If the ribs still have silver skin membrane attached, use a dinner knife to pry it up on one corner, then, using a paper towel, grab the membrane and gently pull it off. Trim any excess fat from the ribs. Coat the racks all over with the spice rub, especially the meatier side. Cover and refrigerate for at least 1 hour or up to overnight.
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Remove the ribs from the refrigerator while you prepare a water smoker or grill for indirect cooking over very low heat (225°F to 250°F). Cover the grill and let it come to temperature. If using wood chips, drain them. Add the wood chips or chunks to the grill. Replace the cooking grate and brush clean. Place the ribs, meaty side up, on the cooking grate over indirect heat. Smoke with the lid closed until the ribs are very tender, about 5 hours. Change the position of each rib rack about once an hour, turning and rotating them so they cook evenly. Keep a close eye on the temperature, and if it begins to drop, add a few more pieces of charcoal (you can also light half a chimney on a heatproof surface first).
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Make the sauce: In a medium saucepan over medium heat, warm the oil. Add the onion and a pinch of salt and cook, stirring, until the onion softens and starts to brown, about 7 minutes. Stir in the ketchup, beer, vinegar, Worcestershire, sugar, molasses, 1 teaspoon salt, black pepper, and red pepper flakes. Bring the ingredients to a simmer, then reduce the heat to low and cook, stirring occasionally, until the flavors meld, about 15 minutes. Use an immersion blender or transfer the sauce to a blender and blend until puréed (or leave as is if you prefer a chunkier sauce). Season with more salt, vinegar, or red pepper flakes, if you like. You should have about 4 cups of sauce. (The sauce can be made up to 1 week in advance; cool completely and store in an airtight container in the refrigerator.)
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The ribs are done when the meat is very tender, has pulled back from the bones, and the meat tears away easily when a rack is lifted with tongs, about 5 ½ hours. Brush the racks on both sides with a thick, even layer of sauce. Cover the grill and continue to cook until crisp and sticky, about 10 minutes. Brush with more sauce, then transfer to a cutting board. Let rest for about 5 minutes before cutting each rack into individual ribs. Serve right away with the remaining sauce on the side.
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