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Texas Style BBQ Pork Spare Ribs Recipe

Updated on April 17, 2013

The right thickness really counts

Texas style BBQ pork spare ribs and steaks.

Steaks that are at least 3/4-inch to 1-inch thick won't dry out

easily during grilling. Trim off excess fat and slash the fat

edges at 1-inch intervals to prevent curling.

Turn your steak with tongs once, halfway through cooking

(don't use a fork - it will pierce the meat and let the natural

juices escape). Many factors can influence cooking time -

including the weather, especially wind, when you're using

charcoal - so test for doneness by cutting into the thickest

part of the steak and checking its color.

2. Hamburgers: Make ground-beef patties about

1-inch thick - they're juicer than thinner patties. Ground

meat is very susceptible to bacterial contamination, so

be sure to cook your meat until it's at least medium-well

done (160 degrees F on a meat thermometer inserted

horizontally into the burger).

3. Poultry: Whether you're cooking chicken, duck, or turkey,

the best way to test for doneness is with a thermometer.

Breasts should be cooked to 170 degrees F; thighs and

whole birds to 180-185 degrees F. You can remove poultry

from the grill when it's 5 or 10 degrees below the

recommended temperature, but be sure to let it stand about

10 minutes to allow the temperature to rise.

If you don't have a thermometer, remove the bird to a

white plate and pierce with a fork. Any juice that comes

out should be clear. If juice comes out pink, cook a little

longer and check again. You can test cut-up pieces of

chicken the same way.

4. Kabobs: Foods that are cooked together on the same

skewer should heat quickly and take the same amount of

time to cook. Foods with different cooking times, like

vegetables and meat, should be grilled on separate skewers.

Also, be sure to leave a little space between pieces on the

skewer so the food cooks evenly.

If you like metal skewers, buy twisted or square ones,

not round - the food will twirl on the skewers less and

cook more evenly. If you're using wooden or bamboo

skewers, shape isn't a factor. But soak them in water for

at least 15 minutes before using so they don't burn. Just

pat dry before putting food on them.

Texas style bbq pork spare ribs

A rack of ribs
A rack of ribs
There is nothing better than
 a plate of BBQ pork spare ribs with family or
 friends anywhere or anytime.
Here I have a few good BBQ recipes for
 your enjoyment. 

Texan Style BBQ Pork Spare Ribs

  • 1.5 kg pork spare ribs - American cut
  • ½ cup New Mexican Sauce
  • ½ cup famous Dave's BBQ sauce.
  • 1 tablespoon honey
  • 1 small onion finely chopped
  • 1 teaspoon of lemon or lime juice
  • 1 clove garlic crushed (or minced)
  • 1 chicken stock cube crumbled
  • 1 tablespoon brown sugar
  • ¼ cup Cabernet Sauvignon
  • ¼ cup water

Mix all ingredients in billy and simmer on fire for 15min, allow to cool. Place ribs into bowl and pour over warm marinate. Marinate for 8hrs+ and cook on BBQ or grill over hot coals.


Braised Beef Short Ribs

 Ingredients for meaty beef short ribs are;
  • 1-2 tbsp olive oil
  • 2 stalks celery chopped
  • 1 large carrot chopped
  • 1 large onion chopped
  • 4 lbs. meaty beef short ribs cut up
  • 3-4 medium plum tomatoes chopped
  • 4 cloves garlic minced
  • 1 cup beef broth
  • 1/2 cup dry red wine
  • 2 tbsp balsamic vinegar
  • 1 tbsp chopped fresh rosemary or 1 tsp dried
  • 1 bay leaf
  • 2 tbsp flour
  • 1/4 cup water
  • Directions
  • Season ribs with pepper and garlic
  • Heat oil in large Dutch oven.
  • Add ribs and cook until browned
  • Remove ribs
  • Add celery, carrot, onion, tomato and garlic, cook until tender
  • Add wine, vinegar, broth, rosemary and
  • bay leaf
  1. Add ribs and heat to boil, covered.
  2. Cook on low heat till ribs are tender.
  3. (If desired, place in 325 oven for 6 hours)
  4. Baste with Famous Dave's sweet and sassy BBQ sauce

BBQ Tips

Glazed Baby Back Ribs

Do it Right


BBQ Pork Recipes

Pork is one of the most popular meats eaten over the world.

It has a juicy, tender texture with a mild flavour that is

complemented by a wide range of herbs and spices, and

responds extremely well to a wide variety of marinades.

Handy Hints for Grilling Pork:

  • Most barbecue sauces contain sugar, which
  • easily burns, so don't sauce your ribs
  • until the last 10 to 20 minutes of
  • grilling time.
  • Don't parboil your ribs! You'll just boil
  • away all the flavor. Instead, cook them
  • low and slow over Indirect heat.
  • Chops 1-inch or thicker are best for the
  • grill. For the most flavorful chop,
  • lightly coat the chops with oil and sear
  • them like you would a steak. Finish them
  • up over Indirect Medium heat.
  • Tenderloin can be safely removed from the
  • grill at 155ºF if it is covered with foil
  • and allowed to rest for 5 minutes before
  • carving. During that time, the temperature
  • should rise to a perfect 160ºF.
  • Use a meat thermometer to be sure.

Smoked Venison Spare Ribs

I like to cook any way possible to see what kind of flavor and taste I can get out of different meats.

Here I will use my smoker on venison spare ribs.

Ingredients are as follows;

I will smoke 16 spare ribs at a time as they are smaller then pork.

16 spare ribs.

1/2 cup worcestershire sauce or teryaki sauce.

1/4 cup soy sauce

1/2 cup barebeque sauce,your flavor

1 tsp.salt

1 tsp.garlic powder

1/4 cup chili pepper seeds,like they use on pizza.

2 tbsp. chili powder or less.

Place ribs in bowl and add all ingredients on top of ribs.

Mix ingredients together with hands thoroughly.

Place in refrigerator overnight to marinade.

If using an electric smoker,place 3 pieces of hickory,apple or whatever smoking wood you prefer between electric elements.

Do not use conifer type wood to smoke or cook with as it will give the food a resin taste.

If using a wood type fired smoker follow the same directions,but use a milder wood.

Place the ribs on the racks provided and begin smoking process.

When the wood quits smoking do not place any more in smoker,the reason is you will have too smokey tasting meat.

Usually takes 2 to 3 hours to smoke

BBQ anyone?

Rib Eye Steak Recipe

Oven Cooking


If you want to make this dish in the oven: After rubbing ribs with spice mixture, place them in a preheated 350 degree F oven for 10 minutes. Remove. Slather ribs with BBQ sauce, wrap in heavy-duty plastic wrap, then wrap in foil, and return to the oven to bake for 1 1/2 hours.

Southwestern Barbecue Sauce:

2 tablespoons olive oil

1 cup chopped yellow onions

1 tablespoon minced garlic

3 tablespoons chopped chipotle chiles in adobo, with adobo sauce

1/2 cup red wine vinegar

2 tablespoons fresh lime juice

4 cups tomato sauce

1/2 cup molasses

2 teaspoons dry mustard

2 bay leaves

1/2 teaspoon salt

In a medium saucepan, heat the oil over medium-high heat. Add the onions and cook until the onions are lightly caramelized, 4 to 5 minutes. Add the garlic and chiles, and cook for 1 minute. Deglaze the pan with the vinegar and lime juice and cook until the liquid is reduced by half, 1 to 2 minutes. Add the adobo sauce, tomato sauce, molasses, mustard, bay leaves and salt. Bring to a simmer and cook until thick, stirring occasionally, 15 to 20 minutes. Remove from the heat and strain.

Yield: 4 cups

Dutch Oven Pork Ribs

Pork Chops and Apples

 6 Pork Chops

1/4 cup brown sugar, packed

2 t butter

3 apples,cored

1/2 t cinnamon

1.heat oven to 400*

Brown Pork Chops on both sides.

Place apple slices in baking dish.

Sprinkle with sugar and cinnamon.

Dot with butter.

Top with Chops.

Baked covered for 1/2 hour.

9 foot long hot dog

Another great B>B>Q>

 This recipe calls for 10 ounces of beer; therefore,
you must drink 2 ounces while cooking.

Serves 4

You will need:

3 # country style pork ribs

2 tablespoons Famous Dave’s Rib Rub

2 tablespoons olive oil

1 cup onion cut in 1" square

1/2 cup onion, 1/2" dice

1/2 cup celery, 1/2" dice

1 whole pablano pepper diced in 1/2" chunks

3 cloves garlic

10 ounces beer

1 cup water

1 cup Famous Dave’s Hot & Sassy BBQ Sauce

Preheat oven to 325 f

Get a pan large enough to hold all the ribs in a single flat layer. and heat over a medium flame.

Add oil, and sear country ribs on both sides, about 2 minutes, remove meat and set aside.

Add vegetables and garlic and sweat until vegetables are translucent, about 3 minutes.

Deglaze pan with beer and scrape up the browned bits. Add Famous Dave’s Hot and Sassy BBQ sauce and water and stir. Add ribs in one layer.

Bring to a simmer, cover and put into the oven for about 45-50 minutes, until meat is very tender.

Remove ribs from sauce. Strain sauce from vegetables. Reserve vegetables, season. Degrease sauce.

Serve ribs topped with sauce and some vegetables on the side. Goes great with a steaming hot mound of corn grits. Or a good vinegary cole slaw.

Rub ribs with Famous Dave’s Rib Rub and let sit for a couple hours, or overnight

 From the heart of Montana! Perfect for summer BBQ and to eat into the fall at those football tailgating parties!

You will need:

2 packages of Favorite Johnsonville Fresh Bratwurst (Cheddar ,hot and spicy work great!)

2 medium onions, sliced thin

1 T Famous Daves All purose seasoning

1 T Butter

cup beer

cup Famous Daves Rich and Sassy BBQ sauce.

1 large piece of foil

10 crusty French Rolls

Prepare grill with coals at a medium, direct and even heat.

Put sliced onions, seasonings, butter, beer and Famous Dave’s Rich and Sassy all in a foil “bowl”, fold up and put directly over coals, cook about 30 minutes until onions are soft and a nice sauce is made.

Grill bratwurst on same grill until done.

Serve Bratwurst on a roll with BBQ onion beer sauce.

Also great as a cheeseburger, steak or pork chop topping!!!!

 Now if you are traveling through the city of Lockhart,you will want to stop at Smitties Market for some great BBQ.This recipe will keep you coming back for more.Smittie serves their customers on a brown sheet of paper with plastic utensils.

You will get famous beans,onions,french fries,and many other items on the menu at Smitties Market.UMMMM 

What do you think of this Hub?

Is it wise to Bake the Ribs first before BBQing them?

See results

Texas wild boar hunting


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    • Tom T profile image

      Tom T 7 years ago from Orange County, CA

      I'm seriously bookmarking this hub...Thanks for the share.

    • flread45 profile image

      Frank 7 years ago from Montana

      It is Saturday too.BBQ time.

    • habee profile image

      Holle Abee 7 years ago from Georgia

      Okay, I have to clean my keyboard now...there's drool on it!

    • flread45 profile image

      Frank 8 years ago from Montana

      Thank you all for the comments

    • RedElf profile image

      RedElf 8 years ago from Canada

      Nice recipes - will definitely fire up the barbie tonight. Thanks for the great info.

    • First Eagle profile image

      First Eagle 9 years ago


      Now I am real hungry.

      First Eagle, Thor Einar

    • CJStone profile image

      CJStone 9 years ago from Whitstable, UK

      Next time I have a BBQ I'm going to try out one of these recipes.

    • flread45 profile image

      Frank 9 years ago from Montana

      I do too.especially B>B>Q>

    • chantelg4 profile image

      chantelg4 9 years ago from Northern Ontario

      I will be trying this one, I love ribs!