These Rib Portions are perfectly sized cuts of pork ribs that offer all the flavor and tenderness of full racks — without the mess of handling large slabs. Ideal for parties, picnics, or individual servings, these bite-sized or single-bone pieces are seasoned with a smoky dry rub, slow-cooked until tender, then finished with a caramelized glaze or grilled for extra char.
Whether you’re cooking for kids, feeding a crowd, or looking for a handheld BBQ option, rib portions are a great alternative to whole racks. They cook faster, serve easily, and are perfect for dipping, sharing, or snacking on the go.
This recipe uses baby back ribs or spare ribs , cut into individual bones or bite-sized chunks, making them easy to handle and enjoy. The method works equally well on a grill , oven , or even an air fryer , giving you flexibility based on your kitchen tools.
The key lies in the low-and-slow cooking technique , which ensures the meat stays juicy and falls off the bone, while a final brush of barbecue sauce gives it that classic sticky finish.
Serve these rib portions as finger food, over rice, or alongside fries and coleslaw for a full comfort meal — either way, they’re sure to impress!
Ingredients (Serves 4–6 / Makes about 2 lbs rib portions):
For the Dry Rub:
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- ½ tsp cayenne pepper (optional)
- 1 tsp black pepper
- 1 tsp salt
For the Ribs:
- 2 lbs pork baby back or spare ribs, cut into individual bones or bite-sized pieces
- Apple juice or cider vinegar (for spritzing)
For the BBQ Sauce (Optional):
- ½ cup ketchup
- 2 tbsp molasses or dark brown sugar
- 1 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- ½ tsp garlic powder
- Pinch of cayenne pepper
- 1 tsp mustard (optional)
Instructions:
Step 1: Prep the Ribs
Trim any excess fat from the ribs and cut them into individual bones or bite-sized chunks.
Mix all dry rub ingredients together and generously apply to the rib portions, pressing it into the meat.
Let sit at room temperature for 30 minutes to absorb the flavors.
Step 2: Preheat for Low & Slow Cooking
Set up your gas or charcoal grill for indirect heat at around 225°F (110°C) . If using oven , preheat to 275°F (140°C) .
Soak wood chips (like hickory or applewood) for extra smokiness if grilling.
Step 3: Cook the Rib Portions
Place the rib portions on the cooler side of the grill or in a foil-lined baking tray in the oven.
Cook for 2.5–3 hours , spritzing occasionally with apple juice or cider vinegar to keep moist and develop a nice bark (outer crust).
If baking, cover loosely with foil for the first 2 hours.
Step 4: Wrap and Rest
After 2.5 hours, wrap the rib portions tightly in foil with a splash of apple juice or broth. Return to the heat and cook for another 30–45 minutes until very tender.
Let rest for 10–15 minutes before glazing.
Step 5: Glaze and Finish
Increase heat to medium-high (around 350°F / 175°C). Brush rib portions generously with barbecue sauce.
Place directly over the heat and grill or broil for 2–3 minutes per side to caramelize the glaze.
Alternatively, toss in sauce and warm in a skillet for a quick finish.
Step 6: Serve
Arrange on a platter and serve hot with extra sauce on the side.
Perfect with dipping cups, toothpicks, or as part of a hearty meal with rice, cornbread, or fries.
Pro Tips:
- Use pre-cut rib portions for convenience.
- Make a spicy version by adding chipotle powder or hot sauce.
- Freeze uncooked rib portions with rub for future meals.
- Try honey-glazed or teriyaki-style variations for different cuisines.
