Crispy Sticky Smoked Spare Ribs
These crispy sticky smoked spareribs are sweet and perfectly messy with a great smoky flavor. Slow smoked, glazed, and charred on the grill for texture.
Nutrition Facts
Ingredients
Instructions
Preheat your smoker to 225 degrees F. I recommend using cherry wood for this recipe.
Trim the spareribs by removing the membrane; trimming any fat off the top, and any of the thin ribs at the end of the rack.
Season ribs on both sides with sweet rub or your favorite BBQ seasoning.
Place on the smoker, close the lid, and smoke for 4 hours.
Lay out a large piece of aluminum foil on a cutting board. Sprinkle brown sugar, cubed butter, and the tart cherry juice on top of the foil. Lay the ribs down on top of the brown sugar mixture, bone side up. Tightly close the foil around the ribs.
Place the ribs back on the smoker for 1 hour, or until the internal temperature reads 200 degrees F.
In a medium saucepan, combine the ingredients for the glaze. Remove the ribs from the foil and place on a cutting board, and pour any residual cooking liquid from the foil into the pan with the glaze ingredients.
Bring glaze to a boil and cook for 2-3 minutes. In the meantime, slice your spare ribs.
Dunk each individual rib into the pan with the glaze and place it on a baking sheet.
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Reviews from the Original Source
The first time we made these we added too much "residual cooking liquid" and the sauce didn't thicken. Maybe we left too much fat on the ribs
The second time was fabulous.
I have made these ribs several, and I have to say, they're just amazing. I do, however, have a question I hope you will respond to. In the picture at the top of this recipe, the glaze on the ribs looks a bit thicker, and clings to the meat much better than I''ve experienced in making this recipe. Is there a way to thicken the glaze a little? After cooking the glaze, it still has the consistency of regular juice. I really would appreciate any suggestions. Your website and recipes is our go to reference when smoking meats. Thanks.
Love, love, love these ribs. It's a snowy day here in Michigan, and I have the smoker going. These ribs are truly amazing. Pair it with some corn on the cob and a baked potato, and you have a fantastic meal. This recipe is definitely a keeper.
Besides eating these on a cheat day or scaling back on your daily intake, you could experiment with dark molasses, agave syrup (go light), monkfruit and/or honey to get the similar taste with a lower GI and fewer net carbs. This would be better than artificial sweeteners. Unfortunately, you won't achieve the same outcome that only brown sugar can deliver.
The tart cherry juice is what caught my eye with this recipe. This recipe is a keeper! I added 1 sliced jalapeño with the ribs and seeds to the glaze...AMAZING! Thank you for a great recipe!
This was the best thing I've ever cooked. My smoker wasn't playing nice and I could only get it to sit on 90c/194f so I smoked it for 5 hours before wrapping it up rather than 4.
I had my glaze fairly thick before coating the ribs, then I let the sauce sit for a bit before using as a dipping sauce with the meal (was amazing with roast potatoes).
Made this along with the rub. Everybody loved it! I have a question about the glaze. How thick is it supposed to be? Am I supposed to reduce it? It was still very much a liquid after following the recipe.
Did you make this recipe?
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