Pork Spare Ribs

This is a great Pork Spare Ribs recipe. I used a dry rub rather than BBQ sauce. By slow cooking it on the grill, the pork turned out very juicy and it had a smokey flavor due to the spices. The prep time about 5 minutes, and the cook time takes about 1 hour on the grill. 

Depending on your preference, you can omit the dry rub and use BBQ sauce instead. Just lightly salt the pork and brush your favorite BBQ sauce on the ribs. While on the grill, make sure to baste the pork with the BBQ sauce every 20 minutes or so. 

You will need the following for the Pork Spare Ribs recipe:

  • 3 lbs of Pork Spare Ribs

Dry Rub: 

Don't have all the listed spices? No worries! Use whatever spices you have on hand or purchase them on-line at affordable prices! 

To prepare this dish, start by pre-heating the grill. As the grill is pre-heating, start preparing the ribs. Score the ribs with a knife (mark an "x" on a few spots, but not too deep, but deep enough for the spices to penetrate). If you really want the spices to penetrate into the meat, I recommend rubbing the spices and putting the meat aside for at least 30 minutes. Just a few minutes is sufficient, but the longer it is marinaded, the stronger the flavors would be. In the future, I will try to leave it on much longer to get the full flavor of the wonderful spices.

Once you have all the spices you want to use, mix the dry rub ingredients together and rub it on both sides. Cook on bottom grill at about low to medium heat for about 30 minutes, flipping it around after 15 minutes- this will have more of a direct flame. After 30 minutes, move the ribs on the shelf so it does not over cook. The grill flame at this point should be on low. Again, you'll want to flip the ribs over onto the other side at about 15 minutes to ensure even cooking. Overall cook time is about 1 hour, but monitor. It may differ depending on whether you are using a gas grill or grilling over coals.

To Serve

Serve hot. You can serve this dish with a salad, rice, beans or some collard greens

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