Name: Smoked Pork Spare Ribs Recipe
Prep time: 253 min
Cook time: 240 min
Total time: 493 min
Yield: 6 persons
Cuisine: Caribbean
Ingredients: 4 pounds Pork Spareribs

Front shot of Smoked Pork Spare Ribs in wooden plate

Craving BBQ? These Smoked Pork Spare Ribs are sure to satisfy your cravings. They're fall-off- the bone delicious with a nice balance of sweet, spicy, and savory. These Smoked Pork Spare Ribs are great on their own. But if you like, you can dip them in barbecue sauce.

Equipment Needed

Author: Chigoziri Nwachuku

Prep Time

253 mins

Cook Time

240 mins

Total Time

493 mins

Serves

6 persons

Ingredients

For Pork Spare Ribs:

4 pounds Pork Spareribs

For Dry Rub:

1/3 cup packed Brown Sugar
1 tablespoon Chili Powder
1 tablespoon Paprika
1 tablespoon Black Pepper
2 tablespoons Garlic Powder
2 teaspoons Onion Powder
2 teaspoons Salt
2 teaspoons ground Cumin
1 teaspoon ground Cinnamon
1 teaspoon Cayenne Pepper

For Sauce:

3/4 cup Apple Cider
1/2 cup Apple Cider Vinegar
2 teaspoons Onion Powder
2 teaspoons Garlic Powder
2 tablespoons Lime Juice
2 tablespoons Hot Sauce
1/2 teaspoon Salt
1/2 teaspoon Black Pepper

Instructions

In a medium bowl, Add brown sugar, chili powder, paprika, black pepper, garlic powder, onion powder, salt, cumin, cinnamon, and cayenne pepper and mix well.

Rub brown sugar mixture liberally on the pork spare ribs.

Cover spare ribs and place them in the fridge for 4 hours or overnight.

Preheat smoker to 250 °F.

Soak wood chips. We recommend using apple or cherry.

While the smoker is heating up, make the sauce. Add apple cider, apple cider vinegar, onion powder, garlic powder, lime juice, hot sauce, salt, and black pepper to a medium bowl.

Once the coals are ready, put two handfuls of soaked wood chips on the coals.

Lay the pork ribs bone-side down on the grill

Cover and cook for 4 hours, basting with the sauce. Once an hour, place handfuls of soaked wood chips on the coals.

Remove your ribs once they reach an internal temperature of 200 to 205 °F using a meat thermometer.

Let your ribs rest for 20 minutes before slicing. Then, serve with your favorite side dishes on plates.