DIRECTIONS
These classically flavored spareribs are good any time year. Serve ribs with corn on the cob, creamy cole slaw and corn muffins. Be sure to make plenty because these ribs will disappear quickly!
The day before the cook you may wish to prep the ribs by removing the membrane from the under side – or ask the butcher to do it – and dry the ribs with a paper towel before rubbing with your favorite spice rub. Cover and hold in the refrigerator for 8 hours or so.
Method
Preheat grill to medium-hot and then bring to 'Low' indirect heat. Your goal is about 225F-250F degrees in the cooking chamber when the hood is closed.
Place rib-side-down (meaty side up) on grates with indirect heat and cook "low & slow" for about 2 hours - keeping the hood closed and disturbing the ribs as little as possible. If you are unsure about the heat, you may want to check after the first 30 minutes to see if the ribs closest to the heat are cooking a bit faster - if so, rotate the location and continue to do so as needed. You'll know when the meat is cooked because it will being to pull away from the bones.
During the final 10 minutes or so of cooking you may want to move the ribs over the source of heat and directly grill them just a bit as you brush on light coats of sauce to form a glaze and to crisp up the surface of the ribs.
For the mop sauce:
While ribs are slowly cooking over the indirect heat, in saucepan combine ketchup, Worcestershire, cherry cola, vinegar, paprika, chili powder, pepper and onion. Simmer 15 minutes, stirring occasionally (use your side burner for this if your grill has one).
During the final 30 minutes of cooking, brush or “mop” ribs generously with sauce and continue to cook, about 20-30 minutes, basting and turning often, until ribs are nicely glazed.
Charcoal Grills:
If you are cooking using a wood or charcoal fire, the addition of wood for smoke is optional and according to taste.
Gas Grills:
If you are cooking using a gas grill you may wish to add a tray of wood chips to the grill during the first hour to add smoke flavor to the ribs. Depending upon your taste you could use some of the traditional woods like mesquite, hickory, oak or pecan. And some folks like fruit woods like pear, apple, cherry and peach.
Additional preparation ideas:
For some folks, step one of preparing ribs before slow-cooking on the barbeque is to brine the ribs for at least 8 hours to infuse additional moisture into them. If you are an experienced cook this is a no-brainer. If this is your first time cooking ribs, you may want to just take things one step at a time.
Recipe is an adaptation of Backyard Barbecue Spareribs by National Pork Board.