Sweet and Spicy Pork Spare Ribs
I love sweet and spicy pork spare ribs! I don’t think I know anyone that doesn’t like pork spare ribs on the grill. Tender and juicy, fall-off-the-bone delicious. Here’s a simple dry rub recipe that I believe your family and friends will enjoy. Start the ribs on a very hot grill and sear all sides at 500 degrees for about ten minutes per side. Then reduce the temperature of the grill to between 200 and 225 degrees. Begin turning the ribs every 20 minutes. A simple spray with a little more olive oil will keep your ribs moist and juicy. Below is is an easy to make sweet and spicy dry rub that is excellent on pork, beef, and chicken. The Sweet and Spicy Dry Rub stores well in an airtight container for several months.
- 5 -6 pounds of Pork Spare Ribs.
- 1/4 cup of finely ground coffee.
- 1/4 cup brown sugar (double if you want them sweeter).
- 1 Tablespoon chili powder.
- 1/2 Tablespoon cayenne pepper.
- 1/2 Tablespoon smoked paprika.
- 1/2 Tablespoon paprika.
- 1 Tablespoon onion powder.
- 1 Tablespoon garlic powder.
- 1 Tablespoon pepper.
- 2 Tablespoon salt.
- 1 teaspoon cocoa powder.
- 1/2 teaspoon All Spice.
- 1/4 cup of Extra Virgin Olive Oil.
- Wash ribs, remove the membrane from the rack of ribs and discard.
- Pat dry and set aside. Allow ribs to set on a paper towel until the ribs are room temperature.
- Combine coffee, brown sugar, chili powder, cayenne pepper, smoked paprika, paprika, onion powder, garlic powder, salt, pepper, cocoa powder, and all-spice in a medium-size bowl.
- Whisk until well blended and transfer to an air-tight container.
- Spray or brush all sides of the ribs with a liberal amount of olive oil.
- Using the dry rub mixture, apply a liberal amount of the rub to all sides of the ribs.
- Apply another coating of olive oil to the ribs.
- Wrap the ribs in plastic wrap and allow to sit between 1 and 2 hours. During this time Preheat the grill to 500+ degrees.
- Remove plastic wrap.
- Place the ribs on the grill and sear all sides for about 7 – 10 minutes on each side.
- Reduce the grill temperature to between 200 – 225 degrees and close the cover.
- Turn the ribs every 20 minutes.
- Cook the ribs to an internal temperature of 160 degrees at the thickest part of the rib. (If the thin side of the rib begins to cook too fast, cover the end with aluminum foil to avoid drying out the meat.
- Remove the ribs from grill and let stand for 10 minutes before cutting and serving.
- Bon Appétit!!!