These Grilled BBQ Spare Ribs are slow-cooked until ultra-tender, then brushed with a rich, smoky barbecue sauce and grilled to caramelized perfection. The result? Juicy, flavorful meat that falls off the bone and leaves everyone asking for seconds.
BBQ ribs are a classic American favorite — especially in Southern and Texas-style barbecue traditions. While they may seem like something only a pitmaster can pull off, making them at home is easier than you think. With a few hours of low-and-slow cooking and a final blast of heat from the grill, you’ll achieve restaurant-quality results right in your own backyard.
The secret lies in the rub , the low-temperature cooking , and the barbecue glaze . You can use a charcoal grill, gas grill, or even an oven with a smoker box to get that authentic flavor. Once you try these ribs, you’ll never go back to store-bought again!
Serve them with coleslaw, baked beans, cornbread, or simply with extra napkins — because things are about to get messy!
Ingredients (Serves 4–6):
For the Dry Rub:
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1 tsp black pepper
- ½ tsp cayenne pepper (optional)
- 1 tsp salt
For the Ribs:
- 2 racks baby back pork ribs (about 2.5–3 lbs total)
- Apple cider vinegar or apple juice (for spritzing, optional)
For the BBQ Sauce:
- ½ cup ketchup
- 2 tbsp molasses or brown sugar
- 1 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- ½ tsp garlic powder
- ½ tsp mustard
- Pinch of cayenne pepper
Optional:
- Aluminum foil or parchment paper (for wrapping)
- Wood chips (hickory or applewood) for extra smoke
Instructions:
Step 1: Prep the Ribs
Remove the membrane from the back of the ribs for tenderness. Rinse and pat dry.
Mix all dry rub ingredients together and generously apply to both sides of the ribs, pressing it into the meat.
Let the ribs sit for 30 minutes at room temperature before cooking.
Step 2: Low & Slow Cooking
Preheat your grill or smoker to 225°F (110°C). Add soaked wood chips for extra smokiness if desired.
Place the ribs meat-side up on the cooler side of the grill (or in a smoker), close the lid, and cook for 3–4 hours , turning once halfway through.
Spritz occasionally with apple cider vinegar or apple juice to keep moist.
Step 3: Wrap and Rest
After 3–4 hours, wrap each rack in aluminum foil with a splash of apple juice or broth. Return to the grill and cook for another 1–1.5 hours until tender.
Remove from the foil and let rest for 10–15 minutes.
Step 4: Glaze and Grill
Increase the grill temperature to medium-high (around 350°F / 175°C).
Brush both sides of the ribs with your favorite barbecue sauce. Place on the hot side of the grill for 3–4 minutes per side, flipping once, to caramelize the sauce.
Alternatively, you can broil them in the oven for 3–4 minutes per side.
Step 5: Slice and Serve
Cut between the bones and serve hot with extra BBQ sauce on the side.
Enjoy with coleslaw, potato salad, or grilled corn for a full BBQ feast!
Pro Tips:
- Use a meat thermometer — ribs are done when internal temp reaches 190–205°F.
- Make ahead: Cook the ribs fully one day in advance and reheat gently before glazing and grilling.
- Try dry-rub variations : sweet honey, spicy chipotle, or tangy mustard-based.
- Baste the ribs with sauce only near the end to avoid burning.
