Salt-and-Pepper Spareribs with Charcoal Grilled Finish
Pork spareribs simply seasoned with salt and pepper, grilled over charcoal to develop a smoky crust and juicy interior, showcasing minimalist Texas BBQ style. This american-inspired bbq & smoked ready in about 165 minutes pairs pounds pork spareribs, tablespoons kosher salt, tablespoons coarse black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 pounds pork spareribs
- 2 tablespoons kosher salt
- 2 tablespoons coarse black pepper
- 4 cups charcoal briquettes
- 1/4 cup apple juice
Instructions
- Step 1: Remove the membrane from the back of the 3 pounds pork spareribs. Liberally season both sides with 2 tablespoons kosher salt and 2 tablespoons coarse black pepper, pressing to adhere.
- Step 2: Prepare a charcoal grill using 4 cups charcoal briquettes and light them until covered with white ash, creating indirect heat zones.
- Step 3: Place the ribs bone side down over indirect heat and grill with the lid closed for 2 hours, maintaining a temperature around 275°F.
- Step 4: Every 30 minutes, spritz the ribs with 1/4 cup apple juice to keep them moist and enhance caramelization.
- Step 5: After 2 hours, move ribs directly over coals for 5 minutes per side to char edges slightly and develop a smoky crust.
- Step 6: Remove ribs from the grill and let rest for 10 minutes before slicing between the bones and serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Salt-and-Pepper Spareribs with Charcoal Grilled Finish take to make?
Total time is about 165 minutes (15 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Salt-and-Pepper Spareribs with Charcoal Grilled Finish?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds pork spareribs from drying out.
Can I substitute ingredients in Salt-and-Pepper Spareribs with Charcoal Grilled Finish?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Salt-and-Pepper Spareribs with Charcoal Grilled Finish for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Salt-and-Pepper Spareribs with Charcoal Grilled Finish?
American bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
