Perfect Black and White Cookies
Tim Boyd's Barbecued Spareribs
- Total Time
- About 4 hours
- Rating
- Notes
- Read community notes
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Ingredients
- 2cups sugar
- 3tablespoons paprika
- 2tablespoons granulated garlic
- 1tablespoon chili powder
- 1tablespoon onion powder
- 8pounds pork spareribs
- 132-ounce bottle of ketchup
- 2cups dark brown sugar
- ½cup strong brewed coffee
- ½cup Worcestershire sauce
- ¼cup frozen orange juice concentrate, undiluted
- 2tablespoons coarse ground black pepper
- 1tablespoon granulated garlic
- 1tablespoon celery salt
For the Dry Rub
For the Sparerib Sauce
Preparation
- Step 1
To make the dry rub, combine the ingredients in a medium bowl and mix well, pressing with the back of a spoon to remove any lumps.
- Step 2
Line a large roasting pan with heavy-duty foil. Rinse the ribs with cold water, pat dry and place in the pan. Rub ribs on all sides and under the flaps on the back with the dry rub. Let stand at room temperature 30 minutes.
- Step 3
Prepare an outdoor grill or preheat the broiler, placing rack in center of oven. Barbecue ribs over medium coals or broil until browned and heated through, about 30 minutes, turning every 6 to 8 minutes and keeping close watch so they don't burn.
- Step 4
Preheat oven to 300 degrees. Return barbecued ribs to the foil-lined pan and wrap tightly with foil or tightly cover broiled ribs in pan. Bake until tender, 1½ to 2 hours.
- Step 5
Meanwhile, make the sparerib sauce by combining the ingredients and mixing well. Heat to boiling, reduce heat and simmer for 30 minutes.
- Step 6
Uncover ribs and baste with sauce. Place ribs, basted side down, on barbecue grill or uncover, baste and place under broiler. Cook until browned and sizzling, baste and turn, keeping a close watch. Cook until browned on second side.
- Step 7
To serve: Cut ribs between bones. Liberally baste with sauce and serve with extra sauce.
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Private Notes
Cooking Notes
I want to make these for memorial day... And I want to make then beforehand, and put them on the grill for the final step. Do I need to grill them in between?
For sauce: halved recipe. Used 1/2 cup apricot fruit spread (fruit juice sweetened). To cut sweetness and add some tang added 1 TB apple cider vinegar. Omitted celery salt. Great taste For rub: half the recipe was more than ample for 6.5 lbs ribs Broiled ribs. Baked in oven. Finished on grill with BBQ sauce
I have been making this recipe since it was first published in the NYTimes. By far the best rib recipe. When I make one rack of ribs I make ¼ of the rub and a full batch of sauce. The sauce freezes well and is always ready to use at a moments notice.
I want to make these for memorial day... And I want to make then beforehand, and put them on the grill for the final step. Do I need to grill them in between?
Hey Ralph - I see it's been five years ... but, no.
I have made this many times over the years and it is wonderful A bit labor intensive as all ribs but worth the effort. Sauce has a nice kick to it.
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