These Spare Ribs (Pork) are slow-cooked until tender, then glazed with a rich smoky-sweet sauce and finished with a caramelized sear that makes them irresistibly sticky and flavorful. Inspired by American BBQ traditions, this method works perfectly whether you’re using a grill, smoker, or oven.
Pork spare ribs come from the belly area and are known for their marbled meat and deep porky flavor. When cooked low and slow, they become incredibly tender while still offering a bit of chew — making them one of the most satisfying cuts of meat around.
This recipe uses a classic dry rub , a low-and-slow cooking process , and a final basting of homemade BBQ sauce to mimic the flavors of top-tier barbecue joints. Whether you’re hosting a backyard cookout or just craving some serious comfort food, these 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
- ½ tsp cayenne pepper (optional)
- 1 tsp black pepper
- 1 tsp salt
For the Ribs:
- 2 racks baby back or St. Louis cut pork spare ribs (about 2.5–3 lbs total)
- Apple juice or cider vinegar (for spritzing)
For the BBQ Sauce:
- 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
Remove the thin membrane from the back of each rack using a paper towel to grip and peel it off. Rinse the ribs and pat them completely dry.
Mix all dry rub ingredients together and generously apply to both sides of the ribs, pressing into the meat.
Let sit at room temperature for 30 minutes to absorb the flavors.
Step 2: Set Up for Low & Slow Cooking
If grilling:
Preheat your gas or charcoal grill for indirect heat at 225°F (110°C) . Add soaked wood chips (like hickory or applewood) for extra smoke flavor.
If baking:
Preheat your oven to 275°F (140°C) .
Step 3: Cook the Ribs
Place ribs bone-side down on the cooler side of the grill or in the oven. Wrap loosely in foil if baking.
Cook for 3–4 hours , spritzing occasionally with apple juice or cider vinegar to keep moist and develop a nice bark (outer crust).
Step 4: Wrap and Rest
After 3–4 hours, wrap each rack tightly in aluminum foil with a splash of apple juice or broth. Return to the grill or oven and cook for another 1–1.5 hours until the meat is very tender and pulls away slightly from the bones.
Remove and rest for 10–15 minutes.
Step 5: Glaze and Finish
Increase heat to medium-high (around 350°F / 175°C). Brush both sides of the ribs with barbecue sauce and place directly over the heat for 2–3 minutes per side to caramelize the glaze.
Alternatively, broil in the oven for 3–4 minutes per side.
Step 6: Slice and Serve
Cut between the bones and serve hot with extra sauce on the side.
Pair with grilled corn, potato salad, or fresh greens for a full meal!
Pro Tips:
- Use a meat thermometer — ribs are done when internal temp reaches 195–205°F .
- Make ahead: Fully cook the ribs and reheat gently before glazing and finishing.
- Try different dry rubs : honey-mustard, Asian soy-ginger, or spicy chipotle.
- Apply sauce only near the end to avoid burning.
