Spicy Spare Ribs

Preparation:  10 min. Cooking: 300 min. Total: 310 min.
Recipe photo
  • 8 Lb pork spareribs
  • 4 Tbsp barbecue seasoning , or as much as desired.
  • 4 Fl Oz apple juice , divided.
  • 2 Cup barbecue sauce (your favorite).
  • 4 Fl Oz hot pepper sauce
Prepare the smoker or grill for cooking over indirect low (275 ℉) heat, using 2 parts cherry wood and 1 park hickory wood for flavor.

Peel the membrane off the back of the ribs. Season the ribs liberally with the rub. Place the ribs in the cooker, meaty side up. Cook for about 3 hours, or until the ribs have a nice brown color and are beginning to get soft. Remove the ribs from the cooker. Lay out a big double-thick layer of heavy-duty aluminum foil for each slab. Lay the ribs on the foil meaty side up. As you begin to close up the foil into a package around the ribs, add 1/4 normal cup of the apple juice to each packet. Now wrap the ribs up tightly, being careful not to puncture the foil with the rib bones. Put the ribs back in the cooker for another 1 1/2 hours, or until they reach your desired degrees of tenderness.

Take the ribs out of the foil, and put them back on the cooker. Mix the barbecue sauce with the hot sauce. Brush both sides of the ribs with some of the barbecue sauce and cook for another 20 minutes. Remove the ribs to a platter and let them rest for 5 minutes. Lay each slab on a cutting board, meaty-side down, and cut through the slab to separate every rib. Transfer them to a platter and serve with the remaining sauce on the side.
Calories
1000 Cal
Fat
57 g
Carbs
33 g
Protein
91 g
Fiber
0.6 g
Sugar
24 g
Cholesterol
300 mg
Sodium
1600 mg


Nutrients

Fiber     0.6 g
Fat     57 g
Sugar     24 g
Carbs     33 g
Protein     91 g
Calories     1000 Cal

Fats

Fat, Poly     5 g
Fat, Mono     25 g
Fat, Sat     21 g
Fat, Trans     0 g
Fat, Percent     49 %

Vitamins

Vitamin, K     2 mcg     1.6 %
Vitamin, A     250 IU     8.4 %
Vitamin, B12     2.5 mcg     110 %
Niacin     17 mg     100 %
Riboflavin     1.1 mg     87 %
Vitamin, C     16 mg     18 %
Vitamin, D     0 IU     0 %
Vitamin, B6     1.4 mg     86 %
Vitamin, E     1.2 mg     8.2 %
Panto, Acid     2.3 mg     45 %
Choline     310 mg     57 %
Thiamin     2.6 mg     210 %

Minerals

Calcium     95 mcg     9.5 %
Phosphorus     780 mg     110 %
Magnesium     91 mg     22 %
Copper     0.3 mcg     33 %
Fluoride     140 mcg     3500 %
Zinc     9.7 mg     88 %
Cholesterol     300 mg     3.2 %
Sodium     1600 mg     110 %
Selenium     130 mcg     250 %
Manganese     0.3 mg     3.6 %
Potassium     1400 mg     30 %
Iron     4 mg     50 %