Salt-and-Pepper Spareribs with House-Made Sausage

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender spareribs seasoned with just salt and pepper paired with smoky house-made sausage, showcasing the simplicity of Central Texas barbecue. This american-inspired bbq & smoked ready in about 320 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 600 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.

Prep: 20 min Cook: 300 min Serves 6 American cuisine 600 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat the smoker to 225°F using hickory or oak wood chips. Remove the membrane from the back of 3 pounds pork spareribs and season both sides evenly with 2 tablespoons kosher salt and 2 tablespoons coarse black pepper.
  2. Step 2: Place the ribs bone-side down on the smoker grate and smoke for 3 hours.
  3. Step 3: After 3 hours, sprinkle 1 teaspoon smoked paprika and 1 teaspoon garlic powder evenly over the ribs, then continue smoking for another 1.5 to 2 hours until ribs are tender and the meat pulls easily from the bone.
  4. Step 4: Meanwhile, grill or smoke 1 pound of house-made or quality pork sausage over medium heat until cooked through, about 15-20 minutes, turning occasionally to brown evenly.
  5. Step 5: Slice the ribs between bones and serve alongside the sausage for a classic Central Texas barbecue plate.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Salt-and-Pepper Spareribs with House-Made Sausage take to make?

Total time is about 320 minutes (20 min prep + 300 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 House-Made Sausage?

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 House-Made Sausage?

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 House-Made Sausage 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 House-Made Sausage?

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.

Related recipes