Caribbean Spareribs

Yield: 4 to 6 Servings
Prep time: 3:30-4 hrs
While this recipe calls for two racks, I found the rub worked pretty well for just one -- though you'll probably want to halve the mop in that case too.



  • 2 tsp paprika
  • 2 tsp granulated garlic
  • 2 tsp dried thyme
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 tsp ground allspice


  • 1 cup beer
  • 1/2 cup cider vinegar
  • 1/4 cup yellow mustard
  • 1 tsp kosher salt


  • 2 racks pork spare ribs, 4-5 pounds each


Mix the rub ingredients together in a small bowl using fingertips. Whisk together the mop ingredients into a medium bowl.

Section the ribs: separate the flap and rib tips (separated by a line of fat). De-membrane ribs. Halve any full racks.

Grill over indirect low heat for an hour beore mopping and basting every 30 minutes or so until the meat is tender: 2 1/2 to 3 hours total.

Transfer ribs to a baking sheet and cover in foil to let rest 30 minutes before serving.