Backyard BBQ'd spareribs
Serve these soft and succulent spareribs with your choice of dry rub and sauce.
- Preparation Time30 mins
- Cooking Time180 mins
For the ribs
For the Memphis Shake
For the Cajun Rub
For the Kansas City-Style BBQ Sauce
For the Chilli-Coffee BBQ Sauce
Trim the membrane off the back of the ribs and rub ribs all over with spice blend. Cover and refrigerate for 2 to 24 hrs.
Soak wood chips in water for at least 30 minutes before barbecuing. Prepare an outdoor barbecue with a medium fire for indirect barbecuing. Place a drip pan, half-filled with water, under the cooler side of the barbecue grate. Open bottom vents of the barbecue.
Set the ribs over the drip pan. (If you have a rib rack, use it.) Toss 150g of the drained wood chips onto the coals and cover the barbecue. Rotate the lid so that the vent holes are directly over the ribs. Add about 150g 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 120 degrees C to 135 degrees C is ideal).
After three 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 900g and 1 1/3-kg. Spareribs are often sold with a meaty section of the flank attached.
Cook's Note: If you like your ribs dry, skip the sauce or simply serve it on the side.
To make the Memphis Shake:
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.
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.
To make the Cajun rub:
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 flavours from spices left in the grinder so your morning cup of coffee won't taste like the Bayou.
To make the Kansas City-style BBQ sauce:
Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato puree, chili powder, paprika, red pepper, allspice, and cloves and cook, stirring, until paste is dark brick red, about three minutes.
Add the tomato ketchup, water, vinegar, treacle, brown sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf. Adjust the heat to maintain a gentle simmer and cook until the flavours come together, about 30 minutes. Remove and discard bay leaf before using.
For the chilli-coffee BBQ sauce:
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 three 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 chillies 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 eight 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 175ml) 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, 18g 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 flavours in this sauce.
Other recipes with pork
Crispy Roast Pork Belly with Salty Caramelised Apples
25-Minute Grilled Pork Chops with Succotash
Anna Olson's Gyoza
Fruity Pork and Chilli Kebabs
Grilled Korean-Style BBQ Glazed Pork Chops with Red Onions and Baby Bok Choy
Peach-Mustard Pork Chops
Black Pudding Scotch Eggs
Meatball Scone Sandwiches
Thai Red Curry Scotch Eggs
Sweet and Sour Pork Sliders
Roasted Pheasant (Pheasant Alla Fiorentina)
Pancetta-Wrapped Pork Roast
Pork chops stuffed with sun-dried tomatoes and spinach
Real Meatballs and Spaghetti
Kuay Tiaw Pad Thai
Chicken and Pork Souvlaki
Pork and Prawn Boiled Wontons
Smokey apple cinnamon meatloaf
Witch's Ribs with Halloween Toasts
Spicy Pop Pulled Pork
Diners, Drive-Ins, And Dives
Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants that have been doing it right for decades.
Man V. Food
A culinary tour across America, checking out the best diners, looking for great food and tackling the nation's largest and most fiery eating challenges.
Turning a failing restaurant around is a daunting task under the best of circumstances; attempting to do it in just two days and with a limited budget seems an impossible task. But chef Robert Irvine is ready to take on the challenge.
When restaurant owners suspect employees of not doing their jobs, or generally doing lousy work, they call in the Mystery Diners. What will they find?
Spring Baking Championship
Top bakers compete in exciting challenges inspired by the beauty of spring.
The Pioneer Woman
Award winning blogger and former city girl Ree Drummond shares her special brand of home cooking, from throw-together meals to elegant creations.
Holiday Baking Championship
Eight bakers show off their family traditions and superb baking skills. They must prove their abilities in front of judges Nancy Fuller, Duff Goldman and Lorraine Pascale.
Best Baker In America
Skilled bakers are challenged to use their style and technical abilities to make stunning, tasty treats. The baker that impresses the judges the most takes home a cash prize and the title of Best Baker in America.
Bizarre Foods: Delicious Destinations
Chef Andrew Zimmern discovers the legendary foods that define a location.
Buddy Vs. Duff
Top bakers Buddy Valastro and Duff Goldman compete in a series of challenges to test their culinary expertise and end one of the greatest feuds in baking history. Who will win the ultimate showdown and take a slice of victory?
Gok Wan's Easy Asian
Gok Wan mastered how to cook the food he loves from working in his family’s Chinese restaurant. He shares useful tips and tricks, interesting family stories and his favourite South East Asian recipes that are easy-to-make and full of flavour.
James Martin's French Adventure
James Martin takes a road trip to explore the very best in French cuisine.
Christmas Cookie Challenge
Bakers compete to make awesome holiday cookies in hopes of winning $10,000.
Halloween Baking Championship
America’s top bakers battle it out to bake the spookiest, creepiest and most irresistible treats. The baker who impresses the most will take home $25,000.
Incredibly talented cake artists and designers go above and beyond to design wildly imaginative, mind-blowing cakes for every event and occasion.
Casey Webb's quest for the best takes him to Delaware for an ice cream custard that has locals lining up. Plus, he takes on a daunting surf and turf challenge.
Long Island, New York
Casey Webb heads to Long Island for an Italian chicken parmesan-pizza hybrid, a twist on a Jewish meat-and-potato tradition and a 10-scoop ice cream challenge.
Spring Gardens: The Birds and the Bugs
Ali challenges the final bakers to create spring songbird-themed desserts followed by a lush garden cake. Who will win the title and $25,000 prize?
Nine elite bakers are challenged to make their own version of Maryland’s Smith Island cake. And, the bakers must make a dessert inspired by a classic shoofly pie.
Battle of the Bacon
Four chefs take on an all-bacon battle for a shot at $20,000. In the first round, Guy challenges the chefs to make their signature sweet and savoury bacon dish.
The bakers compete to combine destination desserts with classic snacks. Next, they create a two-dessert landscape resembling a forest, amusement park, city or beach.
James ventures to Paris, one of his favourite cities in the world! He cooks duck breast with tangy vegetables, a steak baguette and gin and cucumber savarin.
Nothin' but Noodles
Guy Fieri brings in four noodle-savvy chefs from across the US for two rounds of highflying noodle action. Who will earn a shopping spree worth up to $20,000?
The bakers must make a fruity spring dessert in a skillet to enjoy around the campfire. Next, they create a spring-themed cake that looks like a wintry craft.
James arrives in the tiny village of Giverny, known for its food and art. He explores Monet’s kitchen and cooks up an autumnal treat of apple doughnuts.
Guy Fieri invites four superstar chefs to compete in a budget battle. They are put to the test and must make a dollar stretch all competition long.
The Spring Cookie Classic
Ali challenges the bakers to invent their own spring delight featuring cookies and fruit. Next, they must turn classic cookies into spring desserts.
James travels to Normandy, home to his all-time favourite ingredient, butter! He cooks up artichokes with hollandaise whilst visiting a Calvados orchard.
Guy Fieri invites four chefs to compete against the clock! First, the chefs must shop for their signature seafood dinner ingredients in teeny-tiny baskets.
Spring Flower Fiesta
Host Ali Khan challenges the bakers to use pressed and dried flowers in their desserts. Next, they make a fantasy cake that features a flower flavour.
Isle Sur La Sorgue
James heads to the riverside town of Isle Sur La Sorge, where his food hero, Keith Floyd, once owned a restaurant. He cooks peaches pain perdu in the sunshine.
Ultimate Grocery List
Guy gives four chefs a list of seven not-so-friendly ingredients that they must use during the competition. Who will earn a shopping spree worth up to $20,000?
Adam goes on a meaty mission from Colorado to New York. His carnivorous cravings call for his favourite roast beef sandwich from his hometown in Brooklyn.
Adam continues his carnivorous rampage of hearty meals. He tastes Chicago’s infamous Italian beef sandwich and faces a meaty mission in Talkeetna, Alaska.