Salt-and-Pepper Spareribs with House-Made Sausage

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender spareribs seasoned with just salt and pepper paired with smoky house-made sausage, showcasing the simplicity of Central Texas barbecue. This American-inspired barbecue recipe, ready in about 320 minutes, pairs pork spareribs, kosher salt, 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

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Ingredients

3 pounds pork spareribs
2 tablespoons kosher salt
2 tablespoons coarse black pepper
1 pound pork sausage (house-made or good quality)
1 teaspoon smoked paprika
1 teaspoon garlic powder
2 cups wood chips (hickory or oak)

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Instructions

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.
Step 2: Place the ribs bone-side down on the smoker grate and smoke for 3 hours.
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.
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.
Step 5: Slice the ribs between bones and serve alongside the sausage for a classic Central Texas barbecue plate.