These Grilled Spare Ribs are fall-off-the-bone tender, smothered in a rich dry rub, and grilled low and slow until perfectly charred and juicy. Whether you’re hosting a backyard cookout or just craving some serious comfort food, this recipe delivers bold barbecue flavor without needing a smoker.
Spare ribs come from the belly of the pig and are known for their rich marbling and deep meaty flavor. When cooked right, they become incredibly tender while still holding onto that satisfying chew — making them one of the most popular cuts for grilling.
This method uses a simple dry rub , a low-and-slow grill session , and a final basting of barbecue sauce for that irresistible glaze. It’s a technique that mimics traditional smoking but works perfectly on both gas and charcoal grills — no fancy equipment needed!
Whether you’re new to grilling or looking to impress your guests, these spare ribs will make you feel like a true pitmaster. Serve them with coleslaw, cornbread, baked beans, 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
- 1 tsp salt
- ½ tsp cayenne pepper (optional for heat)
For the Ribs:
- 2 racks baby back or St. Louis cut spare ribs (about 2.5–3 lbs total)
- Apple cider vinegar or apple juice (for spritzing, optional)
For the BBQ Sauce (Optional):
- ½ cup ketchup
- 2 tbsp molasses or brown sugar
- 1 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- ½ tsp garlic powder
- Pinch of cayenne pepper
Instructions:
Step 1: Prep the Ribs
Remove the thin membrane from the back of each rack of ribs using a paper towel to grip it and pull it off. Rinse the ribs and pat dry.
Mix all the dry rub ingredients together and generously apply it to both sides of the ribs, pressing into the meat for better adhesion.
Let the ribs sit at room temperature for 30 minutes to absorb the flavors.
Step 2: Set Up the Grill
Preheat your gas or charcoal grill for indirect cooking at around 225°F (110°C) . If using a charcoal grill, place the coals on one side only. On a gas grill, turn on half the burners.
Soak wood chips (like hickory or applewood) in water for 30 minutes and add them to the hot side of the grill for extra smoke flavor.
Step 3: Low & Slow Cooking
Place the ribs meat-side up on the cooler side of the grill. Close the lid and let them cook slowly for 3–4 hours , maintaining a steady temperature.
Spritz occasionally with apple cider vinegar or apple juice to keep them moist and enhance the bark (outer crust).
Step 4: 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 the meat is very tender and pulls away slightly from the bone.
Remove from the foil and rest for 10–15 minutes.
Step 5: Glaze and Sear
Increase the grill temperature to medium-high (around 350°F / 175°C).
Brush both sides of the ribs with barbecue sauce and place them directly over the heat for 2–3 minutes per side to caramelize the sauce.
Alternatively, broil them in the oven for 3–4 minutes per side.
Step 6: Slice and Serve
Cut between the bones and serve hot with extra BBQ sauce on the side.
Enjoy with grilled corn, potato salad, or a fresh green salad for a full meal!
Pro Tips:
- Use a meat thermometer — ribs are done when internal temp reaches 190–205°F.
- Make ahead: Fully cook the ribs one day in advance and reheat gently before glazing and grilling.
- Try dry-rub variations : honey-mustard, spicy chipotle, or Asian-style soy-ginger.
- Apply sauce only near the end to avoid burning.
