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Grilled BBQ Pork Spareribs (6/22/2007)

Grilled BBQ Pork Spare Ribs


4-5 Pounds of Pork Spareribs (figure 1 lb. Per person)
Dry Rib Rub (store bought or homemade&homemade recipe follows)
Bottle of your favorite BBQ sauce
Heavy duty aluminum foil

Heat grill to 250-300 degrees (no higher). Use only one burner if possible. You'll want to put your ribs over the burner or burners that are NOT on. Indirect cooking.

Remove membrane from ribs if butcher hasn't already done so. Season ribs with your favorite dry rub. Once coated, place racks together and wrap in heavy duty aluminum foil. Refrigerate for at least 30 minutes, or up to overnight. When you are ready to grill, remove ribs from refrigerator and bring up to room temperature.

Place ribs on the grill on the side opposite of the burner that is on. Cook for 2-3 hours. Turn ribs every 30 minutes. Then, open aluminum foil and drain off grease. Remove ribs from aluminum foil and return to grill, the same side you had the ribs on for 2-3 hours. Cook another 30 minutes, turning ribs after 15 minutes. Now, move the ribs to the hot side of the grill and brush with your favorite barbecue sauce. Cook a few more minutes and turn ribs. Ribs are done when barbecue sauce starts to caramelize. Cut and serve.

Mikes Dry rub recipe:

2 tablespoons packed brown sugar
1 ½ teaspoon garlic powder
1 ½ teaspoon chili powder
1 ½ teaspoon paprika
1 ½ teaspoon cumin
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon fresh ground pepper

Mix all ingredients together in a small bowl. Store in covered container at room temperature.

This week's recommended wine from Van's Liquor store is:

Pepperwood Grove Syrah

Do you have a recipe you'd like to share? Email it to Mike at


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