Source: National Pork Board

Simple Spareribs
This is about as basic a recipe for grilled spareribs as it gets. The only trick is to watch the ribs closely and don’t let the fire get too hot. These need long and slow cooking. Serve them with or without your favorite BBQ sauce.
Serves: 6
Prep Time: 5 minutes
Cook Time: 2 hours


2 slabs pork spareribs, about 6 pounds total
2 tablespoons vegetable oil
Kosher salt and pepper

Prepare a charcoal or gas grill for indirect grilling. The heat level should be medium-low.

Rub the ribs with the vegetable oil and season both sides of each slab with salt and pepper. Put the ribs on the grilling rack away from the heat source (indirect heat). Do not let them overlap. Cover the grill and cook for 1 1/2 to 2 hours, or until the ribs are very tender when pierced with a fork. Add more charcoal to the coals as they cook down to maintain the heat. If the ribs start to char, move them farther from the heat.

In the final minutes of grilling, baste the ribs with the barbecue sauce, if desired. Cut between the bones and serve the ribs with the remaining sauce on the side.

Note: For extra tender ribs: After cooking, remove the ribs from the grill and wrap them securely in heavy aluminum foil. Put the foil-wrapped ribs in brown paper bags, close the bags and let the ribs rest for up to 1 hour and then serve.

Per Serving: 610 calories; 43 g fat; 15 g saturated fat; 1060 mg sodium; 15 g carbohydrate; 38 g protein