Grilling
🌍 Public
BBQ Spare Ribs
Pork ribs with paprika rub, slowly cooked and glazed with BBQ sauce — tender and falling off the bone. The quintessential US BBQ classic.
Source / link: US-amerikanische BBQ-Küche (Klassiker)
Ingredients
Amounts adjust automatically.
| 1,5 kg | Pork spare ribs |
| 2 EL | Sweet paprika powder |
| 2 EL | Brown sugar |
| 1 EL | Garlic powder |
| 1 EL | Onion powder |
| je 1 TL | Salt, pepper |
| 250 ml | BBQ sauce |
| 100 ml | Apple cider vinegar |
Preparation
- 1 Pat the ribs dry and remove the silver skin from the underside.
- 2 Mix paprika, sugar, garlic powder, onion powder, salt and pepper to make the rub and rub the ribs all over with it.
- 3 Prepare the grill for indirect heat (110–130 °C).
- 4 Cook the ribs indirectly for 2–2.5 hours, placing a bowl of water on the coals.
- 5 Wrap the ribs in aluminum foil, drizzle with apple cider vinegar and cook for another 30–45 minutes.
- 6 Open the foil, brush the ribs with BBQ sauce and glaze over direct heat for 5–10 minutes, turning once.
- 7 Let rest briefly and cut into rib pieces.
Notes & tips
Note: Depending on the rub and glaze, check for allergens (e.g. mustard or gluten in some sauces). The ribs cook over indirect heat — the aluminum foil phase makes them especially tender. If desired, glaze them directly over the coals at the end.
Nutrition
estimated per serving- Calories
- 67 kcal
- Protein
- 2 g
- Fat
- 1 g
- Carbs
- 14 g
– = ingredient not in nutrition database (estimate incomplete)