Bbq Spare Ribs Recipe
Make Bbq Spare Ribs Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry Rub
Ribs
BBQ Sauce (for finishing)
Method
Dry Rub
Mix rub
In a medium bowl, combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, dry mustard, and cayenne (if using). Whisk thoroughly to break up any sugar clumps and ensure an even mixture.
Ribs Preparation
Trim and remove membrane
Pat the ribs dry with paper towels. On the bone side, slide a small knife under the membrane at one end and use a paper towel to grip and peel it off; removing this membrane helps the rub penetrate and improves tenderness.
Apply binder and rub
Lightly coat both sides of each rack with yellow mustard—this acts as a binder, not a dominant flavor. Sprinkle the dry rub generously and evenly over the meat side and the bone side, pressing lightly so the rub adheres. Use all or most of the rub to coat both racks.
Rest before cooking
Let the rubbed ribs rest at room temperature for 30 minutes (or refrigerate uncovered for up to 4 hours) to allow the rub to hydrate and adhere.
Low-and-Slow Cooking (Oven or Grill)
Prepare foil packets
Cut aluminum foil into wide sheets long enough to wrap each rack. Place each rack meat-side up on a sheet. Mix apple cider vinegar and water and brush or pour about 1/4 cup of the mixture over the meat of each rack to add moisture during cooking.
Wrap and cook
Tightly wrap each rack in foil, sealing edges to create a snug packet. Place the foil-wrapped ribs on a baking sheet (if using oven) or on the cooler side of the grill. Cook for 2.5 to 3 hours, until the meat is tender and the internal temperature reaches about 195°F–203°F (90°C–95°C) and a gentle pull on the meat shows it beginning to separate from the bones.
Unwrap and check tenderness
Carefully open the foil packets (watch for hot steam). If ribs are sufficiently tender, proceed. If still tough, rewrap and continue to cook in 15–30 minute increments until tender.
Finishing with Sauce
Glaze and caramelize
Increase oven or grill temperature to 350°F (175°C) or move ribs to the direct heat side of the grill. Brush a generous layer of BBQ sauce on the meat side of each rack. Place unwrapped ribs back on heat, sauce-side up, for 10–15 minutes, brushing once or twice more, until the sauce is tacky and beginning to caramelize. Watch closely to prevent burning.
Rest and serve
Remove ribs from heat and let rest for 5–10 minutes. Slice between the bones into individual ribs and serve with extra sauce on the side.