recipe
Appalachian BBQ Spare Ribs
5.0
Smoky. Sticky. Sweet and spicy. Appalachian BBQ Spare Ribs.I ate this style of barbecue when I was a college student visiting a friend's parents in West Virginia. And it's always stuck with me. Serve roasted brown butter and garlic Brussels sprouts with shaved Parmesan and grilled corn on the cob with fresh herbs along with the ribs. Warm whole whe...
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Ingredients
Dry Rub
2-3
tablespoons olive oil
1
tablespoon chili powder
1
tablespoon smoked paprika
1
teaspoon garlic powder
1/2
teaspoon ground cayenne pepper
1
teaspoon kosher salt
1
teaspoon ground pepper
Appalachian BBQ Sauce
2
tablespoons olive oil
1
yellow onion, finely diced
4-6
cloves garlic, minced
2
minced jalapenos, seeds removed and discarded
2
cups ketchup
3/4
cup apple cider
1/4
cup apple cider vinegar
1
grated crisp apple, peel removed and discarded
1/2
cup light brown sugar, packed
3
tablespoons honey
1
tablespoon chili powder
1/2
tablespoon paprika
1/2
tablespoon ground ginger
 
Kosher salt and fresh ground peppercorn, to taste
Ribs
2
slabs pork spare ribs, trimmed and membrane removed
2-3
disposable Char-Broil hickory wood chip packets, applying new packet to grill every 90 minutes
Directions
1
Dry Rub Instructions: Pulse the olive oil and all the other spices and herbs in a food processor to create the rub. Season additionally to taste. Set aside.
2
Appalachian BBQ Sauce Instructions: In heavy bottom pan over high heat, bring oil to a gentle simmer. Toss in the garlic and onion, then sauté 10-15 minutes or until beginning to caramelize. Turn down heat to low and add all remaining ingredients. Cover. Simmer for 30-45 minutes minutes, stirring regularly, until the sauce thickens. Remove pan from heat. Let cool for 5-10 minutes then puree in a food processor until smooth. Set aside.
3
BBQ'ing Spare Ribs - Grilling Instructions: Rinse the ribs with cold water, then pat entirely dry with paper towel. Then lay the trimmed ribs over a plastic wrap-lined baking sheet, brush with oil, then massage a liberal degree of dry rub across all portions of the slab. Wrap the ribs tightly with underlying plastic wrap and marinate in the refrigerator for 6 hours, up to over night.
4
Remove ribs from refrigeration and plastic 1 hour prior to grilling.
5
At least 30 minutes prior to cooking, preheat grill to low (225°F), using the 2-zone cooking method. Place Char-Broil's Wood Chip Smoker Box in back corner of hot zone. Place ribs on a cutting board, brush one final time with sauce, then rest 10-15 minutes prior to slicing and serving.
6
Once grill is at 225°F, remove ribs from plastic and rewrap tightly in tin foil. Lay ribs bone-side down over cool zone grates. Cook for 90 minutes, rotating once after 45 minutes.
7
Remove the ribs from grill and discard tin foil. Place the racks back over cool zone grill grates, bone-side down, for an additional 45 minutes, basting intermittently with oil and rotating every 10-15 minutes. Remove ribs from the grill grates and turn both sides of the grill to maximum heat.
8
Place ribs over the grill's direct heat zone, brushing every 2-3 minutes with layer upon caramelized layer of Appalachian BBQ Sauce. Remove slabs from grill when juices run clear and the internal temp has reached 180°F
9
Place ribs on a cutting board, brush one final time with sauce, then rest 10-15 minutes prior to slicing and serving.
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