Ribs Bbq Spare Recipe

Remove membrane

Preheat oven to 150°C (300°F). Pat the ribs dry with paper towels. Flip the rack bone-side up and using a clean towel or paper towel, grab the thin silver membrane on the back and peel it off. If needed, slide a butter knife under the membrane to loosen an edge.

Trim and score

Trim any excessive fat and, if the rack is very long, cut into two racks for easier handling and even cooking. Lightly score the fat cap in a few places so seasonings penetrate.

Apply dry rub

In a small bowl combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika, brown sugar and dry mustard. Rub the mixture evenly over both sides of the ribs, massaging it into the meat. Let the ribs sit at room temperature for 30 minutes or refrigerate, covered, for up to 4 hours for deeper flavor.

Oven method (recommended for consistent results)

Place the seasoned ribs bone-side down on a large sheet of heavy-duty foil (or two layers). Add 2–3 tablespoons apple juice or water around the ribs (not over the rub) to create steam. Tightly seal the foil to form a packet. Transfer to a rimmed baking sheet and bake in the preheated oven for 2.5 to 3 hours, or until the meat is tender and pulls back from the bone about 1 cm and a small knife meets little resistance.

Smoker/grill method (optional)

Preheat smoker to 110–120°C (225–250°F) using hardwood like hickory, apple, or oak. Place ribs bone-side down on the smoker grates and smoke for 3–4 hours until tender and the surface has a mahogany color. Spritz with apple juice every 45–60 minutes to maintain moisture.

While the ribs cook, combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, hot sauce, apple juice (or water) and salt in a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally. Reduce heat to low and simmer 8–10 minutes until slightly thickened. Taste and adjust seasoning. Keep warm until ready to glaze.

When ribs are tender, remove from oven or smoker and open foil carefully to avoid steam burns. Increase oven temperature to 200°C (400°F) or heat a grill to medium-high if finishing outdoors. Brush a generous layer of the warm BBQ sauce over the meat side of the ribs.

Return ribs uncovered to the oven on a baking sheet (or to the grill) and cook 8–12 minutes until the sauce becomes glossy and slightly caramelized. Watch closely to prevent burning. For an extra layer of flavor, brush a second coat of sauce and bake/grill for an additional 2–3 minutes.

Remove ribs and let rest 5–10 minutes. Dot with small pieces of butter across the top to add shine and richness, then sprinkle chopped parsley. Cut between the bones into individual ribs and serve with lemon wedges on the side.