Grilled Peppered Dry Spareribs

Ingredients for Grilled Peppered Dry Spareribs

• 50g white cane sugar

• 2 tablespoons lemon pepper

• 1 tablespoon onion salt

• 2 teaspoons celery salt

• 1 seasoned salt

• 1 tablespoon paprika

• 2 teaspoons Cajun seasoning

• 1 teaspoon freshly ground black pepper

• 1 teaspoon ground coriander

• 1/2 teaspoons citric acid

• 2 slabs spareribs

• Apple juice, for spraying

• Barbecue sauce, for serving

Heat a cooker to medium to medium-high.

Combine all the ingredients for the rub in a small bowl and blend. Rub all over the ribs.

Oil the grate and place the ribs on it bone side down over direct heat. Cover and cook for 2 1/2 to 3 1/2 hours, or until pull-apart tender, turning and spraying with apple juice every 10 to 15 minutes.

Transfer the ribs to a cutting board and let them rest, covered loosely with aluminum foil, for 10 to 15 minutes. Cut the ribs into individual pieces and serve with barbecue sauce.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.