Bar-b-q Spare Ribs Boneless Recipe

Prepare ribs

Pat the boneless spare ribs dry with paper towels. If the ribs are one large piece, cut into 4–6 serving-sized portions to allow even cooking and better penetration of marinade.

Season and marinate

In a small bowl, combine kosher salt, ground black pepper, smoked paprika, garlic powder, onion powder, and 2 tablespoons packed brown sugar. Rub the olive oil over the ribs, then massage the dry spice mix into all surfaces. Place ribs in a shallow dish or resealable bag, add 3 tablespoons apple cider vinegar, seal, and refrigerate for at least 2 hours and up to overnight. If short on time, let sit at room temperature 30 minutes after rubbing.

Make the sauce while ribs marinate. In a small saucepan over medium heat, combine 1 cup ketchup, 2 tablespoons apple cider vinegar, 2 tablespoons packed brown sugar, Worcestershire sauce, Dijon mustard, hot sauce (if using), liquid smoke (if using), and 2 tablespoons water. Bring to a gentle simmer, stirring, and cook 6–8 minutes until slightly thickened. Taste and adjust seasoning (add a pinch of salt or more vinegar for tang). Keep warm or refrigerate until needed.

Preheat and prepare cooking method

You can finish these ribs on a smoker, grill, or in an oven. For a smoker/grill: preheat to 250°F (120°C) for low-and-slow. For oven: preheat to 300°F (150°C).

Arrange braising pan

In a large roasting pan or disposable aluminum tray, spread the quartered onion, crushed garlic cloves, thyme sprigs, 1 cup stock and 1 cup apple juice to create a flavorful steam/braising liquid.

Low-and-slow cook

Place the marinated ribs meat-side up in the pan. Cover tightly with foil (or close the smoker/grill lid) and cook at low temperature. If using smoker/grill at 250°F: smoke indirectly for 2.5–3 hours until ribs reach an internal temperature of about 190°F (88°C) and are tender. If using oven at 300°F: bake covered for 2–2.5 hours, then uncover for finishing. Check liquid level after 90 minutes and add a splash of stock or apple juice if it’s nearly gone.

Glaze and caramelize

When ribs are tender, remove foil and brush both sides generously with the prepared barbecue sauce (reserve 1 cup extra for serving). If on a smoker or grill, increase heat or move ribs over direct heat briefly to caramelize the sauce, 3–5 minutes per side, watching carefully to prevent burning. If in the oven, set to broil (or 450°F/230°C) and broil for 3–5 minutes until sauce bubbles and edges caramelize.

Rest and slice

Transfer ribs to a cutting board and let rest 8–10 minutes. Slice the boneless ribs into individual portions (if not already portioned) along the bone lines or muscle seams. Spoon additional warmed barbecue sauce over the slices and garnish with chopped fresh parsley if desired.

Serve

Serve 3–4 slices per person depending on appetite with extra sauce on the side. Collect and discard any remaining braising aromatics. Leftover ribs keep refrigerated in an airtight container for up to 3–4 days.