Grilled Pork Spareribs with Tomato-Based Barbecue Sauce
When I was a child, my family made excellent spareribs. My mother cooked the ribs in seasoned water until tender, and my father finished them with barbecue sauce on the grill. I have since learned that there is even more flavor if the ribs are seasoned with a dry rub, then slow-roasted in the oven or covered grill until tender before grilling with the sauce. The initial cooking takes a little more time than my parents' version, but is still very easy. If desired, more spices can be added to the rub. Use your favorite barbecue sauce or try my recipe, which is in the similar and related recipes links.
- About 4 pounds pork spareribs, trimmed
- Olive oil
- Onion powder
- Garlic powder
- Salt and pepper to taste
- Barbecue sauce, store-bought or homemade (see the similar and related recipes links)
Preheat oven or covered grill to 225° F. Drizzle a little oil on the ribs and rub onto both sides. Season with the onion powder, garlic powder, salt and pepper. If using oven, place on a roasting rack in a shallow roasting pan and bake, turning occasionally, until tender, about 2-1/2 hours. If grilling, place on grate over indirect/medium-low heat. Cover. Monitor grill temperature to maintain 225°, and grill until tender, turning occasionally, for about 2-1/2 hours. For either method, finish the ribs by grilling over indirect/medium heat and basting with sauce. Turn several times and continue to baste until nicely browned, about 20 minutes.