Spare Ribs Recipe

Preheat and trim

Preheat oven to 275°F (135°C). Remove ribs from packaging and pat dry with paper towels. If present, remove the thin silver skin membrane from the bone side: slide a knife under the membrane at one end, loosen it, grab with a paper towel and pull it off in one piece.

Apply binder

Lightly coat both sides of each rack with the yellow mustard. This acts as a binder for the dry rub and adds little flavor when cooked.

Mix the dry rub: in a bowl combine brown sugar, kosher salt, paprika, black pepper, garlic powder, onion powder, dry mustard and cayenne (if using). Stir until evenly incorporated. Sprinkle and press the rub evenly over both sides of each rack, using all the rub. Let ribs rest at room temperature for 20–30 minutes or refrigerate, covered, for up to 4 hours for deeper flavor.

Prepare pan

Line a rimmed baking sheet with foil for easy cleanup. Place a wire rack on the sheet and set the ribs bone-side down on the rack. If you prefer braising, pour 2 cups water or apple juice with 2 tablespoons apple cider vinegar into the bottom of the pan (below the rack) to create a moist oven environment.

Bake low and slow

Cover the ribs tightly with a second sheet of foil, sealing the edges to trap steam. Bake in the preheated oven at 275°F (135°C) for 2.5–3 hours, or until the meat is tender and has pulled back from the bone ends by about 1/4"–1/2". Internal temperature should be around 190–203°F (88–95°C) for tender ribs.

While ribs near completion (last 20–30 minutes of baking), combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, honey, hot sauce (if using) and black pepper in a small saucepan. Warm over medium heat until it simmers, stirring to dissolve sugar, then reduce heat and simmer gently 5 minutes to thicken slightly. Taste and adjust seasoning. Keep warm.

Remove ribs from oven and discard top foil. Increase oven temperature to 400°F (200°C) or prepare a preheated grill for direct medium heat. Brush a generous coat of the warm glaze onto the meat side of the ribs. Return to oven (uncovered) or place on grill, glazed side up, and cook 8–12 minutes until glaze is set and slightly caramelized. Watch closely to avoid burning. Turn and glaze the other side if desired and cook an additional 4–6 minutes.

Remove ribs from oven or grill and let rest 10 minutes before slicing between bones into individual ribs or serving sections. Serve with extra glaze on the side.