Authentic Southern Smoked Meats and Specialty Foods.

RECIPE: Carolina Vinegar Spare Ribs

Summer is officially here and it’s time to break out the grill and the best BBQ recipes out there. This is what Tickled Red has to serve up with a southern flare. A light and refined vinegar sauce will allow the true flavor of the pork to come out; this fall-off-the-bone recipe will be the perfect centerpiece to your summer parties.

Summer Braise BBQ Spare Ribs

Carolina Vinegar BBQ Sauce


  • 1/2 cup white vinegar
  • 1/2 cup cider vinegar
  • 1/2 tablespoon brown sugar
  • 1/2 tablespoon cayenne pepper
  • 1/2 tablespoon Tabasco sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


  • Toss all of the ingredients into a mason jar with a snug fitting lid and shake well.
  • Once mixed, refrigerate for a minimum of 4 hours or overnight, allowing the flavors to meld. Shaking occasionally to mix.
  • When mixed, leave it in the refrigerator to allow the flavors to mingle and shake if ever you’re passing.
  • Because it’s a vinegar based sauce it will keep in the refrigerator safely for a month or two.


Carolina Vinegar Spare Ribs


  • 2 teaspoons Carolina BBQ Rub
  • 1 cup Vinegar BBQ Sauce
  • 4 pounds pork spare ribs (approx.)


  • Rinse the spare ribs under cool running water and pat the spare ribs dry with paper towels.
  • Remove the skirt from the spare ribs using a sharp knife. The skirt appears as a thin strip running along the membrane on the back of the ribs. Insert the knife under the skirt and slice it from the ribs to make the section even.
  • Remove the membrane from the back of the spare ribs. The membrane appears as a dull film. Lift a corner of the membrane with the knife grabbing onto it with a paper towel. Pull the membrane up and away from the ribs carefully.
  • Trim the excess fat and connective tissue from the ribs. The excess fat burns easily on the grill which can cause flare-ups.
  • If need be trim the ribs to fit your grill. Cut off ribs from the thinner end, between two rib bones.
  • Once the ribs are prepped, rub one teaspoon of BBQ rub on each side of the ribs. Cover with plastic wrap and place back in the refrigerator to let the flavors meld for thirty minutes.
  • Remove the spare ribs and lightly coat each side with vinegar sauce. Place back in the refrigerator to marinate for at least thirty minutes.
  • Prep the grill to 370 degrees. {We used a gas grill ~ Your gas grill must be large enough and contain at least two burners, since these ribs will be cooked indirectly. This means the heat will not be below the rack of ribs, but off to the side of the grill.
  • Brush the ribs with barbecue sauce once they are placed on the grill, again midway through and once more during the last 30 minutes of grilling time. This prevents flare-ups and burns. Lifting the grill to marinate the ribs with the sauce too often also allows the heat to escape, which prolongs the cooking time.
  • Grill the ribs for approx. one hour to an hour and a half, checking with a meat thermometer to make sure that your ribs have an internal temp of 170 degrees before serving. Be sure when you are checking the temperature that you don’t touch the bone.
  • Remove spare ribs from the grill and let rest covered in foil for 10-15 minutes.
  • Slice, serve, savor and enjoy!


Yields:6-8 servings         Prep Time:1 hour 30 minutes         Cook Time:1 hour 45 minutes         Total Time:3 hours 15 minutes

Original Recipe: Tickled Red Summer Braise BBQ Spare Ribs

In a time crunch, or want a different take on Spare Ribs, check out these Pit-Cooked Barbecued Spare Ribs from Edwards.


Sammy Edwards is Digital Marketing Manager for Edwards Virginia Smokehouse. He writes, films and prefers Peppered Bacon on the weekends.