Original Spare Ribs Recipe

Prep the ribs

Remove membrane from the bone side of the spare ribs if present: slide a spoon under the membrane at one end, lift and grab with a paper towel, then pull it off. Pat ribs dry with paper towels.

Combine kosher salt, black pepper, smoked paprika, garlic powder, and onion powder in a small bowl to make the dry rub.

Brush both sides of the ribs lightly with the neutral oil, then rub the dry spice mixture evenly over both sides. Let rest at room temperature for 20 minutes or refrigerate, covered, for up to 2 hours for deeper flavor.

Preheat oven to 300°F (150°C). Line a rimmed baking sheet with foil and place a wire rack on top. Place the seasoned ribs bone-side down on the rack.

Cover the ribs tightly with foil and bake for 2 to 2 1/4 hours, until meat is tender and pulls back slightly from the bone. Check at 2 hours — ribs should be fork-tender but not falling completely apart.

While the ribs near the end of oven time (or start while ribs bake), combine ketchup, soy sauce, brown sugar, honey, rice vinegar, hoisin, Sriracha (if using), grated ginger, minced garlic, and 2 tablespoons water in a small saucepan and whisk to combine.

Bring the sauce to a gentle simmer over medium-low heat, stirring. In a small cup, mix the cornstarch with a splash of cold water to make a slurry, then whisk the slurry into the simmering sauce.

Simmer 2–3 minutes until sauce thickens and becomes glossy. Taste and adjust: add more honey for sweetness, vinegar for brightness, or Sriracha for heat. Remove from heat and set aside.

When ribs are tender, remove foil and brush a generous layer of the warm special sauce over the top of the ribs.

Set oven to broil (or preheat a grill to medium-high). Place ribs under the broiler 4–6 inches from heat for 3–5 minutes, watching carefully, until sauce bubbles and caramelizes — rotate as needed to avoid burning. If using a grill, place ribs sauced-side up over direct heat and grill 2–4 minutes until caramelized.

Remove ribs from oven or grill and let rest 5 minutes. Slice between bones into individual portions.

Plate ribs and spoon any remaining sauce over the top. Garnish with chopped cilantro, sliced scallions, and toasted sesame seeds. Serve with lemon or lime wedges to squeeze over, if desired.