Backyard BBQ'd Spareribs

• 2 racks pork spareribs (about 3 pounds each), trimmed
• 1/2 cup Memphis Shake, recipe follows
• 2 cups Cola Barbecue Sauce, recipe follows
• 4 cloves garlic, peeled
• Kosher salt and freshly ground black pepper
• 3 cups cola
• 11/2 cups ketchup
• 1/4 cup cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 slightly heaping tablespoon chili powder
• 12 teaspoon hot sauce, plus additional for seasoning
• 1/4 teaspoon ground allspice
• 11/2 tablespoons freshly squeezed lime juice
• Makes about 3/4 cup
• 1/4 cup sweet paprika
• 3 tablespoons firmly packed brown sugar
• 2 tablespoons dried oregano
• 2 tablespoons granulated garlic
• 1 tablespoon ancho chile powder
• Kosher salt
• 1 teaspoon celery salt

1. 1.
2. Rub ribs all over with Memphis Shake.
3. Cover and refrigerate for 2 to 24 hours.
4. Soak wood chips in water for at least 30 minutes before grilling.
5. 2.
6. Soak 3 cups hardwood chips in water for 30 minutes or up to one day.
7. Build a charcoal fire on an outdoor grill to medium heat.
8. Place a pan, half-filled with water, under cooler side grill grate.
9. Open bottom vents grill.
10. 3.
11. Place ribs over drip pan.
12. Drain wood chips and place half directly over hot coals.
13. Rotate lid so vent holes are directly over ribs.
14. Add about 1 cup hardwood charcoals to fire about every hour during cooking time to maintain a medium to medium-low fire (a temperature about 250degreesF to 275degreesF is ideal).
15. Cook until meat is reddish brown and pulls back from bones, about 3 hours.
16. Baste ribs with barbecue sauce and cook over direct heat until lightly glazed.
17. Cut racks into ribs and serve with extra sauce on side.
18. 1.
19. Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste.
20. 2.
21. Stir garlic paste, the14 teaspoon salt, cola, ketchup, vinegar, Worcestershire, chili powder, 1 teaspoon black pepper, 12 teaspoon hot sauce, and allspice together in a small saucepan.
22. Bring to a boil, reduce heat, and simmer until thickened, about 45 minutes.
23. Cool slightly, stir in the lime juice, and season with black pepper and hot sauce to taste.
24. Whisk paprika, brown sugar, oregano, garlic, ancho powder, 2 teaspoons salt, and celery salt in a small bowl.
25. Store in an airtight container in a cool, dry place for up to 2 months.
26. Spareribs
27. Calories: 800
28. Total Fat: 54 grams
29. Saturated Fat: 17 grams
30. Total Carbohydrate: 41 grams
31. Protein: 37 grams
32. Sodium: 1270 milligrams
33. Cholesterol: 180 milligrams
34. Fiber: 3 gram
35. Cola Barbecue Sauce
36. Serves: 8 (0.25 cup servings)
37. Calories: 100
38. Total Fat: 0 grams
39. Saturated Fat: 0 grams
40. Total Carbohydrate: 24 grams
41. Protein: 1 grams
42. Sodium: 660 milligrams
43. Cholesterol: 0 milligrams
44. Fiber: 1 gram
45. Memphis Shake
46. Serves: 8 (1.5 Tablespoon servings)
47. Calories: 45
48. Total Fat: 0.5 grams
49. Saturated Fat: 0 grams
50. Total Carbohydrate: 10 grams
51. Protein: 1 grams
52. Sodium: 230 milligrams
53. Cholesterol: 0 milligrams
54. Fiber: 2 gram

pork spareribs, barbecue sauce, garlic, kosher salt, cola, ketchup, cider vinegar, worcestershire sauce, chili powder, hot sauce, ground allspice, freshly squeezed lime juice, sweet paprika, brown sugar, oregano, garlic, chile powder, kosher salt, celery salt

Taken from www.foodnetwork.com/recipes/food-network-kitchens/backyard-bbqd-spareribs-recipe.html (may not work)