1/4 cup packed light brown sugar
3 tablespoons paprika
1 tablespoon chili powder
1 tablespoon hickory-smoked salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dry mustard
1 teaspoon pepper
3-4 pounds pork spareribs
2 cups ketchup
1/4 cup apple cider vinegar
3 tablespoons light molasses

Prepare grill for indirect-heat cooking. Combine first eight ingredients; reserve 1/4 cup of the mixture. Rub remaining spice mixture over ribs. Place ribs on grill; cover. Cook until very tender, 2 to 2-1/2 hours.
In a pot combine ketchup, vinegar, molasses and reserved spice mixture. Place over medium-low heat; bring to simmer. Cook, stirring occasionally, 10 minutes. Brush ribs with glaze every 15 minutes during last 30 minutes of cooking time.

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