Ingredients
Scale
- 1 rack pork spareribs
- 4 tablespoon dry rib-rub
- 3 tablespoon olive oil
- 1 cup barbecue sauce
Instructions
- Start by preparing a large sheet pan and tearing off two large pieces of heavy-duty tin foil. Place one on the pan and set the other aside.
- Remove the ribs from the packaging and take off the silver skin from the back.
- Blot the ribs with a paper towel, then drizzle olive oil lightly on them and rub to coat evenly.
- Generously sprinkle the dry rub over both sides of the ribs, ensuring to cover all areas well.
- Wrap the ribs tightly in the foil and refrigerate for at least 4 hours or up to 24 hours.
- Before cooking, remove the ribs from refrigeration and let them sit at room temperature for about 30 minutes. Preheat the grill to 325 degrees.
- Place the ribs on the sheet pan on the grill, keeping the lid closed. Cook for 2 hours, maintaining a grill temperature between 325-350 degrees.
- After 2 hours, open the grill and remove the sheet pan. Unwrap the ribs from the foil and coat both sides with barbecue sauce. Grill for an additional 5 minutes on each side to sear the sauce.
- Remove from the grill, let rest for a few minutes, slice up, and serve with more barbecue sauce on the side.
Notes
For enhanced flavor, the ribs can marinate with the dry rub for a full day in the refrigerator.
Always monitor the grill temperature to ensure even cooking and tenderness.
Feel free to experiment with different flavors of barbecue sauce for a unique twist.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 100mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.