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Smoked Spareribs with Homemade Barbecue Sauce

  • RG_SmokedSpareribs
PREP: 20 minutes
COOK: 5 hours 20 minutes
A homemade barbecue sauce made with our Red Gold ketchup adds just the right amount of sweet and tang to these tender rubbed and smoked ribs.  A summertime BBQ classic from Chef JJ’s.


Rub for Ribs
4 tablespoons paprika
4 tablespoons kosher salt
4 tablespoons granulated garlic
4 tablespoons sugar
2 tablespoons sugar in the raw
2 tablespoons chili powder
2 tablespoons black pepper
2 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons dried thyme
2 racks spare ribs, membrane peeled, see below for How To Video
BBQ Sauce
1/2 cup sugar
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon granulated garlic
2 teaspoons kosher salt
1 tablespoon black pepper
1/2 cup white vinegar
1 cup molasses
1 (15 ounce) can Redpack® Tomato Sauce
2 tablespoons Redpack® Tomato Paste
3/4 cup yellow mustard
1 teaspoon cayenne pepper


Cherry wood chunks, for smoking, if desired
  • Combine all of the ingredients for the rub. Evenly rub the ribs, wrap them and refrigerate them in foil and refrigerate them overnight.
  • Preheat the grill to 245º using indirect heat and the smoking wood. Smoke the ribs for 3 hours, wrap them in foil, return to the grill and cook for another 2 hours. Remove from the grill after the 2 hours, and rest for 1 more hour.
  • Combine all of the ingredients for the BBQ sauce and bring to a simmer. Remove from the heat and baste the ribs with the sauce before serving.
  • How To Video for a quick tutorial on how to "peel" ribs. You don't have to remove the membrane, it is edible; but it can get a bit tough and makes it a bit harder to enjoy your ribs.


Calories: 470 | Fat: 23.0g | Trans Fats: 0g | Cholesterol: 75mg | Sodium: 3250mg | Carbohydrate: 54g | Fiber: 4g | Protein: 16g | Vitamin A: 40% | Vitamin C: 4% | Calcium: 15% | Iron: 30%


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