Pork Spare Ribs Recipe

Trim and remove membrane

Preheat oven to 275°F (135°C) if finishing in oven, or prepare smoker/grill for indirect cooking at roughly 225–250°F (107–121°C). Remove ribs from packaging. Place rack bone-side up on a cutting board and use a knife or paper towel to loosen and pull off the silver skin membrane from the back of each rack. Trimming excess fat or loose bits is optional.

Apply binder

Pat ribs dry with paper towels. Spread a thin, even layer of yellow mustard (or brush with olive oil) on both sides of each rack—this acts only as a binder for the rub and won’t flavor strongly.

Mix and apply dry rub

In a bowl, combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, ground mustard, and cayenne. Stir until uniform. Generously sprinkle the rub over both sides of each rack, pressing lightly so it adheres. Use all the rub; reserve a couple tablespoons for later if desired.

Prepare for cooking

If using a smoker or charcoal grill set for indirect heat: preheat to 225–250°F (107–121°C). Add wood chips (apple, hickory, or cherry) if desired for smoke. Place ribs bone-side down directly on the grate. If using oven: wrap each rack tightly in heavy-duty aluminum foil with 1/4 cup apple cider vinegar and 1/4 cup water poured into the packet to create steam; seal well and place on a rimmed baking sheet.

Cook time

Smoke or grill ribs indirectly for 3 hours at 225–250°F (107–121°C) or bake foil-wrapped in the oven at 275°F (135°C) for 2.5–3 hours. After this period, the ribs should be tender but not falling completely apart; a toothpick or probe should meet moderate resistance but slide in without shredding the meat.

Wrap for tenderness (optional)

After the initial cook (about 2.5–3 hours smoker or oven), remove ribs and place each rack on a large sheet of heavy-duty foil. Add a tablespoon or two of apple cider vinegar or a splash of juice to the meat side, seal packets tightly, and return to the smoker or oven for an additional 1–1.25 hours. This step speeds tenderness and helps keep ribs moist.

Unwrap and glaze

Remove foil after the wrapped cook. Increase smoker/grill temperature to 275–300°F (135–149°C) or set oven to Broil/300°F. Place ribs bone-side down on the grate or a baking sheet. Brush a thin layer of barbecue sauce over the meat side, and return to heat for 10–15 minutes to set the glaze. If you like a sticky, more pronounced glaze, brush again and heat another 5–10 minutes. Watch carefully to prevent burning.

Remove ribs from heat and let rest, uncovered or tented loosely with foil, for 10–15 minutes. This lets juices redistribute. Cut between bones into individual ribs or into portions. Serve with extra barbecue sauce on the side.