Ribs Bbq Spare Recipe
Make Ribs Bbq Spare 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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Spare Ribs
Dry Rub
Mop / Braising Liquid
BBQ Sauce (for finishing)
Finish & Serving
Method
Prep Ribs and Rub
- 1
Trim and pat dry
Remove ribs from package. If present, peel off the membrane from the bone side: slide a knife under the membrane at one end, lift to loosen, grab with a paper towel and pull it off. Trim any large flaps of fat. Pat ribs dry with paper towels.
- 2
Season with salt and pepper
Evenly sprinkle 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper over both sides of the ribs. Let rest at room temperature for 20–30 minutes to allow the salt to begin to penetrate.
- 3
Make dry rub
In a bowl, combine 1 cup packed brown sugar, 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon ground cumin, 1 teaspoon dry mustard, 1 teaspoon chili powder, and 1/4 teaspoon cayenne. Stir until evenly mixed.
- 4
Apply rub
Generously massage the dry rub onto both sides of the ribs, pressing so it adheres. Ensure an even coating. Wrap ribs tightly in plastic wrap or place them on a tray and refrigerate for at least 1 hour or up to overnight for best flavor.
Low-and-Slow Cook (Oven or Smoker)
- 5
- 6
Set up braise
If using the oven, place the rubbed ribs bone-side down on the roasting pan rack. Pour the mop/braising liquid (1 cup apple cider vinegar, 1/2 cup apple juice, 1/2 cup water, 1 tablespoon Worcestershire sauce, 1 tablespoon soy sauce) into the bottom of the pan — do not pour over the rub. For a smoker, place a small foil pan with the same liquid in the smoker near the ribs to add moisture and flavor.
- 7
Cook low and slow
Oven: Cover the pan tightly with foil and roast at 275°F for 2.5 to 3 hours, or until the meat is tender and pulls back about 1/4 to 1/2 inch from the ends of the bones. Smoker: Smoke the ribs unwrapped at 225–250°F for about 4–5 hours, spritzing or mopping with the braising liquid every 45–60 minutes. Internal temperature target is about 195–203°F for tender ribs.
Wrap (Texas Crutch) and Finish (optional)
- 8
Wrap for tenderness (optional)
If ribs are not yet tender after the initial cook or smoker stall, wrap them tightly in two layers of heavy-duty foil with 1–2 tablespoons of the braising liquid or apple juice inside to create steam. For oven: return to 275°F for an additional 30–60 minutes until tender. For smoker: place wrapped ribs back in smoker for 30–60 minutes.
- 9
Unwrap and rest briefly
Carefully unwrap ribs to avoid hot steam. Remove foil and discard liquids. Let ribs rest uncovered for 10–15 minutes to firm slightly before saucing.
Sauce and Caramelize
- 10
- 11
Caramelize the sauce
Grill method: Place sauced ribs over medium-high heat for 2–3 minutes per side, watching carefully to avoid burning, until sauce is slightly caramelized and sticky. Oven method: Place ribs on a foil-lined baking sheet and broil 3–5 minutes, watching closely until sauce bubbles and begins to caramelize.
- 12
Final rest and garnish
Remove ribs from heat and let rest 5 minutes. Sprinkle with 1 tablespoon chopped fresh parsley if using. Slice between bones into individual portions and serve.