hot 'n' spicy spareribs

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Servs: 4  Prep: 10m  Cook: 110m  

"I always keep this dry rub in a shaker on my shelf so I have it ready to use in an instant. It's a deliciously different way to prepare barbecued ribs."

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   3 sheets ( 40 inches x 18 inches) heavy-duty foil 3 sheets ( 40 inches x 18 inches) heavy-duty foil
•   3/4 teaspoon salt 3/4 teaspoon salt
•   1 tablespoon paprika 1 tablespoon paprika
•   3/4 teaspoon crushed red pepper flakes 3/4 teaspoon crushed red pepper flakes
•   1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
•   3 pounds pork spareribs 3 pounds pork spareribs
•   1 tablespoon chili powder 1 tablespoon chili powder
•   1 tablespoon brown sugar 1 tablespoon brown sugar
•   1 tablespoon pepper 1 tablespoon pepper

Instructions

1. 1. Combine the first seven ingredients; mix well. Rub all of it onto both sides of ribs. Stack the three sheets of foil and place ribs in the center. Bring opposite long edges of oil together; fold down several times. Fold the short edges toward the food and crimp tightly to prevent leaks. Refrigerate overnight. Remove from refrigerator 30 minutes before grilling. Grill, covered, over indirect heat and medium-low coals with meat side down, for 45 minutes. Turn and cook 45 minutes longer or until meat is fork-tender. Remove ribs from foil and place on grill rack. Grill, uncovered, for 10-15 minutes or until crisp, turning once.

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