Ribs Bbq Spare Recipe
Make Ribs Bbq Spare Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dry Rub
Ribs
Basting Sauce / Finish
Method
Dry Rub
- 1
Mix rub
In a medium bowl combine brown sugar, paprika, granulated garlic, onion powder, kosher salt, black pepper, mustard powder, and cayenne. Whisk thoroughly, breaking up any sugar lumps so the mixture is homogeneous.
Ribs Prep
- 2
Prepare ribs
Remove ribs from packaging and pat dry with paper towels. If the membrane (silver skin) is still attached to the bone side, slide a knife under an edge to loosen and peel it away. Rinse briefly and pat dry again.
- 3
Apply binder and rub
Lightly coat both sides of the ribs with the yellow mustard to act as a binder (it will not flavor strongly). Sprinkle and massage the dry rub all over both sides of the ribs, pressing so the rub adheres evenly to the meat. Use all or most of the rub; reserve a tablespoon for later if you like extra crust.
Low-and-Slow Cook (Oven or Smoker)
- 4
Oven method — low and slow
Preheat oven to 275°F (135°C). Place ribs meat-side up on a rimmed baking sheet or in a roasting pan. Add apple juice and apple cider vinegar and water to the pan (this creates steam and helps keep ribs moist). Tightly tent the ribs with foil, sealing edges. Bake for 2 to 2.5 hours for tender, but still slightly firm spare ribs. Check after 2 hours; ribs should be bendy and meat should pull back from bones about 1/4 to 1/2 inch.
- 5
Smoker/Grill method
Preheat smoker or grill for indirect cooking to 225–250°F (107–121°C) using your preferred wood (hickory, apple, or cherry). Place ribs bone-side down on the grill grates. Add a small pan of apple juice and water underneath if desired. Smoke for 3 to 4 hours until ribs reach the same bend test: meat has pulled back from bones and a toothpick meets little resistance between bones.
Wrap (Optional) — Texas Crutch
- 6
Wrap for tenderness
If you prefer extra-tender ribs, after about 2 hours in the oven or ~2.5–3 hours in the smoker, remove ribs and wrap them tightly in heavy-duty foil with 1/4 cup apple juice added inside the foil to create steam. Return to oven or smoker and continue cooking for 30–45 minutes, until tender. This step accelerates tenderness and prevents drying.
Finish & Glaze
- 7
Unwrap and glaze
Unwrap the ribs (if wrapped) and place them back on the rack or sheet meat-side up. Mix the BBQ sauce with honey (or molasses) and butter. Using a brush, baste the ribs with 1/3 of the sauce and return to a 350°F (175°C) oven or direct/indirect heat on the grill for 8–12 minutes to set the glaze. Repeat with another thin coat and cook 5–8 minutes more until sauce is tacky and glossy. Watch closely to prevent burning from sugars.
- 8
Rest
Remove glazed ribs and let rest for 10 minutes on a cutting board tented loosely with foil. Resting lets juices redistribute and finish setting the glaze.
- 9
Slice and serve
Using a sharp knife, slice between bones to create individual ribs. Serve with remaining warm BBQ sauce on the side.