Spare Ribs Recipe

Mix rub

Combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, dry mustard, and cayenne in a bowl. Stir thoroughly to break up any sugar clumps and ensure an even blend.

Prepare ribs

Remove the membrane from the bone side of each rack: slide a small knife under the membrane at one end, lift, and use a paper towel to grip and pull it off in one piece. Trim any excess silver skin or large fat deposits, leaving a thin fat layer for flavor.

Apply rub

Pat ribs dry with paper towels. Lightly brush both sides with the melted unsalted butter. Generously coat both sides of each rack with the dry rub, pressing it into the meat so it adheres. Let the rubbed ribs rest at room temperature for 30 minutes or refrigerate, covered, for up to overnight for deeper flavor (if refrigerating, bring back to room temperature for 30 minutes before cooking).

Set up for indirect cooking (oven or grill)

Preheat your oven to 275°F (135°C) for low-and-slow roasting, or prepare a grill for indirect cooking at 275–300°F. If using a grill, set coals or burners to one side and place a drip pan with about 1/2 cup apple juice and 2 tablespoons apple cider vinegar on the cool side.

Cook ribs low and slow

Place the ribs bone-side-down on a roasting pan fitted with a rack or directly on the cooler side of the grill. Pour the remaining apple juice into the drip pan or into the bottom of the roasting pan (not over the ribs) to maintain moisture. Cover tightly with foil (tented if using oven) or close the grill lid. Cook for 2.5–3 hours, or until the meat has pulled back from the bones about 1/4–1/2 inch and is tender when probed. Internal temperature should be around 195–203°F (90–95°C) for very tender ribs.

Optional foil wrap (Texas crutch)

For extra tender results, around the 2-hour mark, remove ribs, place them on a large sheet of heavy-duty foil, add a tablespoon of butter and 2–3 tablespoons of the apple juice to the meat side, then wrap tightly and return to the oven or grill for another 45–60 minutes. Unwrap carefully before the next step.

Rest before saucing

When ribs are tender, remove from heat and let rest, tented with foil, for 10 minutes. This allows juices to redistribute and makes saucing easier.

Glaze and caramelize

If using sauce, preheat your grill or broiler. Brush both sides of the rested ribs with BBQ sauce mixed with honey (1 cup sauce + 1 tablespoon honey). Place ribs sauce-side-up on the grill over indirect medium heat or on a lined baking sheet under the broiler. Cook 3–5 minutes per side until the sauce becomes glossy and slightly caramelized, watching closely to avoid burning.

Slice and serve

Transfer ribs to a cutting board. Slice between bones into individual ribs. Serve hot with extra sauce on the side.