Spare Ribs Recipe

Preheat and prep

Preheat your oven to 275°F (135°C). If using a grill, set up for indirect medium-low heat (about 275–300°F). Line a rimmed baking sheet with foil for easy cleanup.

Remove membrane

If the rib bone side still has the silvery membrane, slide a blunt knife under one edge to lift it, then grab with a paper towel and peel it off to allow better flavor penetration and tenderness.

Make dry rub

In a small bowl combine kosher salt, black pepper, paprika, garlic powder, onion powder, and brown sugar. Mix thoroughly so sugar is evenly distributed.

Apply mustard and rub

Lightly coat both sides of the ribs with the mustard; this helps the dry rub adhere and adds a subtle tang. Sprinkle and press the dry rub all over both sides of the ribs, ensuring even coverage.

Wrap and slow-cook

Place the seasoned ribs meat-side up on the prepared baking sheet. Tightly wrap the ribs in aluminum foil (two layers if desired) to retain moisture. Bake in the preheated oven for 2 to 2 1/2 hours, or until the meat is tender and pulls back from the bones about 1/4–1/2 inch.

Unwrap and finish (oven method)

Carefully open the foil (watch for steam) and discard any accumulated liquid if desired. Increase oven temperature to 400°F (200°C) or switch to the broiler. Brush the ribs with the optional basting sauce (see Basting Sauce section) or additional barbecue sauce and place under the broiler or back in the oven for 5–8 minutes until the glaze is bubbly and caramelized. Watch closely to avoid burning.

Finish on grill (optional)

If using a grill, after the slow cook stage transfer the ribs to the grill over indirect heat, baste with sauce, and finish over indirect or very short direct heat until sauce is caramelized, about 5–8 minutes, turning once.

Rest and serve

Let the ribs rest 5–10 minutes after finishing to let juices redistribute. Sprinkle chopped parsley and serve with lemon wedges if desired. Cut between bones to portion the 1/3 rack.

Whisk together barbecue sauce, honey, and apple cider vinegar in a small bowl until smooth. Use immediately to baste in the final 5–8 minutes of cooking, reserving a small amount for serving if desired.

Arrange rib portions on a platter, spoon any reserved sauce over the top, sprinkle with chopped parsley, and serve with lemon wedges on the side.