Slow-Grilled Spare Ribs

Tomato-Barbecue-Sauce.jpg
Slow-Grilled Spare Ribs
Yields 4
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Ingredients
  1. 2 (2½-pound) racks St. Louis-style pork spare ribs
  2. 1¼ teaspoons kosher salt, divided
  3. 1 teaspoon ground black pepper, divided
  4. ½ cup apple cider vinegar
  5. ¼ cup ketchup
  6. 1 tablespoon Dry Rub
  7. 2 tablespoons water
  8. Tomato Barbecue Sauce
Instructions
  1. Using a sharp knife, pierce thin membrane on back of ribs. Peel to remove; discard.
  2. Sprinkle ribs with ¾ teaspoon salt and ¾ teaspoon pepper. In a small bowl, whisk together vinegar, ketchup, Dry Rub, 2 tablespoons water, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper to create a mopping sauce.
  3. Spray grill rack with nonstick nonflammable grill spray. Preheat one side of grill to medium-low (250° to 300°). Place ribs on opposite side of grill, meaty side down. Grill, covered, over indirect heat, 1½ hours, brushing ribs every 30 minutes with mopping sauce. Turn ribs over, and cook until very tender, approximately 3 hours, brushing with mopping sauce every 30 minutes. Brush ribs on both sides with Tomato Barbecue Sauce during last 20 minutes of cooking, flipping once. Let stand 10 minutes. Serve with additional Tomato Barbecue Sauce, if desired.
Taste of the South https://www.tasteofthesouthmagazine.com/
Dry Rub
Yields 1
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Ingredients
  1. ½ cup paprika
  2. ¼ cup firmly packed light brown sugar
  3. 2 tablespoons salt
  4. 1 tablespoon garlic powder
  5. 1 tablespoon ground black pepper
  6. 1 teaspoon celery salt
  7. ½ teaspoon ground red pepper
Instructions
  1. In a small bowl, stir together paprika, brown sugar, salt, garlic powder, black pepper, celery salt, and red pepper. Store in an airtight container up to 2 months.
Taste of the South https://www.tasteofthesouthmagazine.com/
Tomato Barbecue Sauce
Yields 2
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Ingredients
  1. 1 cup ketchup
  2. ⅔ cup distilled white vinegar
  3. ¼ cup water
  4. 1 teaspoon smoked paprika
  5. 1 teaspoon onion powder
  6. ¼ teaspoon salt
  7. ¼ teaspoon ground black pepper
Instructions
  1. In a small saucepan, whisk together ketchup, vinegar, ¼ cup water, paprika, onion powder, salt, and pepper. Cook over medium heat until heated through, approximately 5 minutes. Remove from heat. Let cool completely. Cover, and refrigerate up to 2 months.
Taste of the South https://www.tasteofthesouthmagazine.com/
 

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