Bbq Spare Ribs Recipe

Trim and remove membrane

Pat ribs dry with paper towels. Flip the rack bone-side up and use a butter knife to loosen the thin silver membrane; grip it with a paper towel and pull it off. Trim any excess fat or loose bits so the surface is even.

Season with salt and pepper

Evenly sprinkle kosher salt (2 tsp) and black pepper (1 tsp) over both sides of the ribs; this seasons through and helps the rub adhere.

Make dry rub

In a bowl combine brown sugar, paprika, cayenne (if using), garlic powder, onion powder, dry mustard, ground cumin and chili powder. Mix thoroughly so no lumps remain.

Apply rub

Generously coat both sides of the ribs with the dry rub, pressing it into the meat. Let the ribs rest at room temperature for 30 minutes, or refrigerate wrapped for 2–8 hours for deeper flavor (bring to room temperature 30 minutes before cooking).

Charcoal or gas grill (low-and-slow / indirect)

Prepare grill for indirect cooking at a steady 250–275°F (120–135°C). For charcoal, bank coals to one side; for gas, light burners on one side leaving the other side off. If using smoking wood, soak chips 30 minutes and add to coals or in a smoker box over heat to produce light smoke.

Oven method

Preheat oven to 275°F (135°C). Place a wire rack on a rimmed baking sheet to catch drips and allow air circulation under the ribs.

Initial slow cook (unwrapped)

Place ribs bone-side down on the cool side of the grill (indirect heat) or on the prepared oven rack. Close the lid/oven and cook for 2 hours, maintaining 250–275°F. Every 30 minutes lightly spritz the ribs with apple juice or beer to keep them moist and encourage bark development.

Wrap (Texas crutch) and braise

After 2 hours, transfer each rack to a sheet of heavy-duty foil large enough to wrap completely. Add 2 tbs butter and 1/4 cup apple cider vinegar to each rack (or divide proportionally). Wrap tightly and return to indirect heat or oven for 1–1.25 hours until meat is tender and pulling back from the bone ends about 1/4–1/2 inch.

Unwrap and sauce

Carefully unwrap ribs (watch for hot steam) and discard foil juices or reserve to mix with sauce. Brush both sides of the ribs with barbecue sauce. Return ribs to the grill over indirect heat (or place under oven broiler set a few inches from heat) for 10–15 minutes, turning and basting once, until sauce is tacky and slightly caramelized. If desired, mix 2 tbs honey into remaining sauce for extra shine and brush during the last 5 minutes.

Rest

Transfer ribs to a cutting board and let rest 10 minutes tented loosely with foil to allow juices to redistribute.

Slice and serve

Using a sharp chef's knife, cut between the bones into individual ribs. Serve with extra warmed barbecue sauce on the side.