Barbecued Pork Spareribs

Preparation info
  • Makes

    4 to 6

    Main-Course Servings
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

Regular spareribs are tougher and require longer cooking than baby back ribs, which, as the name implies, are smaller. But regular spareribs have more flavor and are worth the extra time spent brushing and spraying.


  • 2 cups balsamic vinegar
  • 3 tablespoons sugar
  • 3 cups


Build a hot charcoal fire with the coals to one side in a grill with a cover, or preheat a gas grill to high.

In a saucepan, bring the vinegar to a simmer, add the sugar, and stir until the sugar dissolves. Put this mixture into a clean spray bottle (or brush on).

Spread the coals slightly, but still keep them to one side of the grill. If using a gas grill, turn off half of the