Hot & Spicy Spareribs

These hot and spicy spareribs are old-school backyard barbecue: bone-in pork ribs grilled over indirect heat for over an hour, then mopped with a homemade tangy-sweet-spicy sauce in the last 20 minutes. The sauce builds itself in 20 minutes on the stove, no bottled barbecue sauce required.

The sauce is the personality. Sauteed onion and garlic in butter form the savory base, then tomato sauce, cider vinegar, brown sugar, chili powder, and yellow mustard simmer down into a glossy, brick-red mop. The vinegar’s tang balances the sugar’s sweetness, the chili powder brings the heat, and the mustard gives it that signature backyard zing.

The key technique is indirect grilling. Place the ribs over banked coals (not directly above) and close the hood, turning the grill into a smoker-oven. The ribs stay tender instead of charring, and only the final basting goes over slightly hotter heat for the sticky, lacquered finish.

Pro Tips

• Remove the silver membrane from the back of the ribs before grilling. It blocks smoke penetration and stays chewy.
• Don’t apply the sauce until the last 20 minutes. The sugar burns easily over hot coals.
• Wrap the ribs in foil for a 30-minute rest after grilling. The juices redistribute and the meat stays moist.
• Use a thermometer if you have one. Ribs are done at 195°F (90°C) internal, when collagen breaks down into soft gelatin.

Variations

• Add a splash of bourbon or whiskey to the sauce for a Southern, smoky-sweet finish.
• Stir in a tablespoon of liquid smoke for a smokier flavor if cooking on a gas grill.
• Use chipotle powder in place of chili powder for a smokier, spicier sauce.