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Sweet, Spicy and Smoky Spareribs
Serve up these delicious spareribs for your next grilling get-together.
- 5 pounds spareribs
- 1 tablespoon smoked sweet paprika
- 1 tablespoon kosher salt
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon ground chipotle chilies or chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup honey, heated until liquid
Mix the paprika, salt, oregano, cumin, chipotle or chili powder, garlic powder and onion powder together in small bowl. Sprinkle generously over both sides of the ribs. Let stand at room temperature while preparing the grill.
Prepare an outdoor grill for indirect medium-hot grilling. For a gas grill, remove cooking grates. Preheat grill on high.Turn 1 burner off. Place a disposable aluminum foil pan over off burner and add 2 cups water to pan. Replace grates. Adjust heat to 350 degrees F.
For a charcoal grill, place a disposable aluminum foil pan on 1 side of charcoal grate. Build a fire on opposite side, and let burn until the coals are coated with white ash. Spread the coals in the grill opposite the pan and let burn 15-20 minutes. Add 2 cups water to pan. Position cooking grate in grill.
Lightly oil cooking grate. Place ribs over foil pan and cover grill. Cook, adding water to pan as needed, until ribs are browned, fork-tender and meat pulls away from end of bone, about 2 hours. (For the charcoal grill, add 10 briquettes to the fire every 45 minutes to maintain heat.)
During the last 20 minutes, occasionally brush both sides of the ribs with warm honey. Let stand 5 minutes, cut into ribs and serve hot.
Tip: Serving Suggestions: Cornbread, baked beans and coleslaw.
Recipe reprinted by permission of National Pork Board. All rights reserved.
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