Joe’s Texas Spareribs

Thick, smoky Texas Spareribs sliced on a wooden cutting board, showcasing their dark, crusty bark and juicy interior. The ribs are arranged neatly with pickled jalapeños and pickle slices on the side, enhancing the classic barbecue experience. The rich, smoky crust contrasts beautifully with the tender, succulent meat.

If you’ve never made Texas-style spareribs at home, this is the recipe to try. These ribs are slow-cooked to perfection, coated in a bold dry rub with paprika, cayenne, and garlic, and finished with a smoky, homemade BBQ sauce. Cooking them low and slow in the oven before finishing on the grill ensures that the ribs are tender, juicy, and full of flavor. Once you taste these fall-off-the-bone ribs, you may never go back to ordering them from a restaurant again.

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Serving Size: 12
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Ingredients

  • 6 lb pork spareribs
  • 1 1/2 cups white sugar
  • 1/4 cup salt
  • 2 1/2 Tbl ground black pepper
  • 3 Tbl sweet paprika
  • 1 tsp cayenne pepper
  • 2 Tbl garlic powder
  • 5 Tbl pan drippings
  • 1/2 cup chopped onion
  • BBQ sauce
  • 1 cup wood chips, soaked

Instructions

  1. Clean the ribs, and trim away any excess fat.
  2. In a medium bowl, stir together the sugar, salt, ground black pepper, paprika, cayenne pepper, and garlic powder. Coat ribs liberally with spice mix. Place the ribs in two 10×15 inch roasting pans, piling two racks of ribs per pan. Cover, and refrigerate for at least 8 hours.
  3. Preheat oven to 275° F (135° C). Bake uncovered for 3 to 4 hours, or until the ribs are tender and nearly fall apart.
  4. Remove 5 tablespoons of drippings from the bottom of the roasting pans, and place in a skillet over medium heat. Cook onion in pan drippings until lightly browned and tender. Stir in your favorite BBQ sauce, and heat for 3 to 4 more minutes, stirring constantly.
  5. Reduce heat to low, cover, and simmer for 1 hour, adding water as necessary to achieve desired thickness.
  6. Preheat grill for medium-low heat.
  7. When ready to grill, add soaked wood chips to the coals or to the smoker box of a gas grill.
  8. Lightly oil grill grate. Place ribs on the grill two racks at a time so they are not crowded. Cook for 20 minutes, turning occasionally. Baste ribs with sauce during the last 10 minutes of grilling so the sauce does not burn.

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