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Barbecued Sage Spareribs

Folks love to see a huge platter of these tender barbecued ribs arrive at the table. Since the ribs are cooked ahead, they simply need to be browned and reheated on the grill. I love the easy last-minute preparation and magnificent results. Raves begin with the first bite.
  • Total Time
    Prep: 1-3/4 hours + marinating Grill: 10 min.
  • Makes
    6 servings


  • 6 pounds country-style pork spareribs
  • 1 medium onion, chopped
  • 2 to 3 garlic cloves, minced
  • 2 tablespoons mixed pickling spices
  • 1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
  • 1/2 teaspoon hot pepper sauce
  • 3 cups barbecue sauce


  • Place ribs in a Dutch oven and cover with water. Add onion, garlic, pickling spices, sage and hot pepper sauce. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours or until tender.
  • Cool slightly; rinse ribs with water to remove spices. Reserve 1/2 cup barbecue sauce. Pour remaining sauce into a large resealable plastic bag. Add ribs; cover and refrigerate overnight. Cover and refrigerate reserved barbecue sauce.
  • Drain and discard marinade. Grill ribs, uncovered, over medium heat, turning several times until heated through, about 10 minutes, basting frequently with remaining sauce.

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  • sweettreat101
    Sep 12, 2011

    This is my favorite rib recipe. Full of flavor and fall off the bones good. You can make them the night before and throw them on the grill or in the oven the next day. Thank you for the wonderful recipe.

  • johnson5dad
    May 8, 2010

    No comment left

  • joedebfry
    Mar 10, 2010

    My kitchen smells fantastic as I'm simmering these ribs today. I've made them many times; they're a family favorite. My son requested these ribs for his picnic-style wedding rehearsal dinner. Rather than spareribs, I use country-style ribs.

  • nana22
    May 19, 2008

    I have made this recipe for ribs every Memorial Day since I found it. Everyone loves it, even the grandkids. The pork is "fall off the bone " tender. I like that you can make them the night before and just throw on the grill the next day. Excellent!!

  • Kris Countryman
    Jul 11, 2007

    No comment left