The trick to perfect spareribs is low and slow cooking with the addition of sweet and spicy flavors. We started with an excellent slab of spareribs, hand cut from a D’Artagnan pork belly (see my video on how to butcher a pork belly!), a classic dry rub, smoked over hickory chips, and finished with the best Peach Rum BBQ sauce you can image. The result was pure summer heaven! Watch the video to see how it is made.
Spare ribs with Peach Rum BBQ Sauce
- 1 slab spare ribs about 3 pounds
- 1 tablespoon brown sugar
- 1 tablespoon white sugar
- 1 tablespoon paprika
- 1 tablespoon ground black pepper
- 2 tablespoons Kosher salt
- 1 tablespoon onion powder
- Hickory chips soaked in water
- 2 cups Spicy Peach Rum BBQ sauce recipe at www.homemadeitaliancooking.com
Bring spare ribs to room temperature. Be sure the membrane on the backside of the ribs is removed.
For the dry rub, mix brown and white sugar, paprika, salt, pepper and onion powder together in a small bowl.
Rub the mixture over both sides of the ribs and let marinate while the grill is being prepared.
Preheat grill to 275 degrees using the indirect method. Use charcoal briquettes and water-soaked hickory chips for the flame side.
Wrap the ribs in foil, and place meat-side down on the side of the grill away from the flame, close cover and cook for a total of 3 hours or until the meat is moist but falls away from the bone. Add more water-soaked hickory chips every 45 minutes.
After 2 1/2 hours, remove the foil from the ribs and turn the ribs over on the grill and cook for another 30 minutes. During the last 15 minutes, carefully flip ribs on grill meat-side up, and slather the Peach Rum BBQ sauce over the top and let brown on top.
Serve with more BBQ sauce on the side.