You are here: Home » Recipes » Sweet, Spicy, and Smoky Spareribs Sweet, Spicy, and Smoky Spareribs Recipe by National Pork Board Yield 6 servings A bold spice rub gives these ribs loads of flavor. Serve with cornbread, baked beans, and coleslaw. PrintEmail Ingredients 5 pounds spareribs, cut into 4-rib slab1 tablespoon smoked sweet paprika1 tablespoon kosher salt2 teaspoons dried oregano2 teaspoons cumin, ground1 teaspoon ground chipotle chiles OR chili powder1 teaspoon garlic powder1 teaspoon onion powder1/2 cup honey, heated until liquid Instructions Mix paprika, salt, oregano, cumin, chipotle OR chili powder, garlic powder, and onion powder together in small bowl. Sprinkle generously over both sides of ribs. Let stand at room temperature while preparing grill. Prepare outdoor grill for indirect medium-hot grilling. For a gas grill, remove cooking grates. Preheat grill on High. Turn 1 burner off. Place disposable aluminum foil pan over off burner and add 2 cups water to pan. Replace grates. Adjust heat to 350F. For a charcoal grill, place disposable aluminum foil pan on 1 side of charcoal grate. Build fire on opposite side, and let burn until coals are coated with white ash. Spread coals in grill opposite pan and let burn 15-20 minutes. Add 2 cups water to pan. Position cooking grate in grill. Lightly oil cooking grate. Place ribs over foil pan and cover grill. Cook, adding water to pan as needed, until ribs are browned, fork-tender, and meat pulls away from end of bone, about 2 hours. (For charcoal grill, add 10 briquettes to fire every 45 minutes to maintain heat.) During last 20 minutes, occasionally brush both sides of ribs with warm honey. Let stand 5 minutes, cut into ribs, and serve hot.