These Freddy’s-Style Spare Ribs are inspired by the famous American BBQ joint in Doetinchem, known for its slow-cooked, finger-licking ribs glazed with a sweet and smoky sauce. These ribs are fall-off-the-bone tender, packed with flavor, and finished with a sticky, caramelized glaze that will have everyone reaching for more napkins.
The secret lies in the low-and-slow cooking method , a smoky dry rub , and a final basting of Freddy’s signature-style sweet barbecue sauce . Whether you’re grilling outdoors or using your oven, this recipe brings the taste of Freddy’s straight to your kitchen.
While the real Freddy’s uses professional smokers and secret blends, this homemade version mimics the same deep flavors using easy-to-find ingredients and techniques that work on both gas and charcoal grills , or even in your oven with foil-wrapping .
Serve these ribs with coleslaw, grilled corn, or baked beans for a full comfort meal. It’s the ultimate weekend project for meat lovers and BBQ fans alike!
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
- ½ tsp cayenne pepper (optional)
- 1 tsp black pepper
- 1 tsp salt
For the Ribs:
- 2 racks baby back or St. Louis cut spare ribs (about 2.5–3 lbs total)
- Apple juice or cider vinegar (for spritzing)
For the BBQ Sauce (Freddy’s Style Glaze):
- 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: Prepare the Ribs
Remove the membrane from the back of the ribs for tenderness. Rinse and pat dry thoroughly.
Mix all dry rub ingredients and generously apply it over both sides of the ribs, pressing into the meat.
Let sit at room temperature for 30 minutes to absorb the flavors.
Step 2: Preheat Your Grill or Oven
Set up your grill for indirect heat at around 225°F (110°C) . If using charcoal, place coals on one side only. If using gas, turn on half the burners.
Alternatively, preheat your oven to 275°F (140°C) for a low-temperature bake.
Step 3: Slow Cook the Ribs
Place the ribs bone-side down on the cooler/indirect side of the grill. Add soaked wood chips (like hickory or applewood) for extra smokiness.
Cook for 3–4 hours , spritzing occasionally with apple juice or cider vinegar to keep them moist and develop a nice bark (outer crust).
If baking in the oven, wrap the ribs in aluminum foil with a splash of apple juice and bake for 2.5–3 hours until tender.
Step 4: Wrap and Rest
After 3–4 hours, wrap each rack in foil with a bit of apple juice or broth. Return to the grill or oven for another 1 hour to tenderize further.
Let rest for 15–20 minutes before glazing.
Step 5: Make the BBQ Sauce
In a small bowl, mix all sauce ingredients until smooth. Adjust sweetness or spice to taste.
Step 6: Glaze and Finish
Preheat the grill to medium-high heat (around 350°F / 175°C). Brush both sides of the ribs generously with the BBQ sauce.
Place directly over the heat and grill for 2–3 minutes per side to caramelize the glaze.
Alternatively, broil in the oven for 3–4 minutes per side.
Step 7: Slice and Serve
Cut between the bones and serve hot with extra sauce on the side.
Enjoy with fries, coleslaw, or a fresh green salad for a full Freddy’s-style meal!
Pro Tips:
- Use a meat thermometer — ribs are done when internal temp reaches 195–205°F.
- Double the batch and freeze unglazed ribs for future meals.
- Try pineapple juice or beer instead of apple juice for a different twist.
- Baste the sauce only near the end to avoid burning.
