Backyard BBQ'd spareribs

Food Network UK
Backyard BBQ'D Spareribs Recipe
56
4

Ingredients

  • 2 pork spareribs (racks, about 1.3kg each)
  • 60 grams cajun rub (or Memphis Shake, recipes follow)
  • 450 grams chips (wood, soaked in water for at least 30 mins and drained)
  • 475 milliliters bbq sauce (one of the following: Kansas City-Style, or Chile-Coffee BBQ Sauce, recipes follow)
  • 4 tablespoons sweet paprika
  • 3 tablespoons firmly packed brown sugar
  • 2 tablespoons dried oregano
  • 2 tablespoons granulated garlic
  • 1 tablespoon chilli powder (ancho)
  • 2 teaspoons salt
  • 1 teaspoon celery salt
  • 4 tablespoons light brown sugar (firmly packed)
  • 2 tablespoons dried oregano
  • 2 tablespoons dried parsley
  • 2 tablespoons granulated garlic
  • 2 tablespoons onion powder
  • 2 tablespoons sweet paprika
  • 1 tablespoon dried thyme
  • 1 tablespoon ground black pepper (freshly)
  • 2 teaspoons salt
  • 1 teaspoon celery salt
  • 1 teaspoon ground white pepper (freshly)
  • 3/4 teaspoon cayenne pepper
  • 3 bay leaves (crumbled)
  • 2 tablespoons oil (neutral tasting, such as grapeseed or vegetable)
  • 6 cloves garlic (smashed)
  • 2 tablespoons tomato puree
  • 1 chilli powder (slightly heaped tbsp)
  • 1 tablespoon paprika
  • 1 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground allspice
  • 1 pinch ground cloves
  • 500 milliliters tomato ketchup
  • 500 milliliters water
  • 120 milliliters cider vinegar
  • 60 milliliters dark molasses
  • 4 tablespoons dark brown sugar (firmly packed)
  • 1 tablespoon salt
  • 1 tablespoon soy sauce
  • 1 tablespoon worcestershire sauce
  • 2 teaspoons mustard (English-style dried)
  • 1 teaspoon ground black pepper (freshly)
  • 1 bay leaf
  • 3 guajillo chillies
  • 3 chillies (mulato)
  • 1/2 onion (medium, cut into wedges)
  • 6 cloves garlic (unpeeled)
  • 2 tablespoons corn oil
  • 240 milliliters tomato puree
  • 240 milliliters coffee (strong black)
  • 4 tablespoons raw sugar
  • 1 tablespoon salt (plus additional for seasoning)
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1 pinch ground cloves
  • 1 pinch ground cumin
  • 2 teaspoons cider vinegar
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