Ribs Bbq Spare Recipe

Prepare ribs

Preheat oven to 300°F (150°C) if baking, or prepare grill for indirect medium-low heat (about 275–300°F). Remove ribs from packaging and pat dry with paper towels. If present, peel off the membrane from the bone side: slide a knife under the membrane at one end, lift and grab with a paper towel, then pull it away.

Season both sides of the ribs with kosher salt and freshly ground black pepper. Set aside while you make the rub (about 5 minutes).

In a small bowl combine brown sugar, paprika, garlic powder, onion powder, ground cumin, and chili powder. Stir until evenly mixed.

Evenly coat both sides of the ribs with the dry rub, pressing it into the meat with your hands so it adheres. Let the ribs rest at room temperature for 20–30 minutes to allow flavors to penetrate (or refrigerate up to overnight, covered).

Low-and-slow cooking

For oven: place ribs bone-side down on a rimmed baking sheet or in a baking dish. Cover tightly with aluminum foil and bake for 2 to 2½ hours until the meat is tender and pulls back slightly from the bones. For grill: set ribs on the cooler side of the grill (indirect heat), cover and cook for 2 to 2½ hours, maintaining a temperature of 275–300°F, checking occasionally.

After the initial cook, test tenderness by inserting a toothpick between bones — it should slide in with little resistance and the meat should be tender but not falling entirely off the bone.

If you want extra tender, wrap: place ribs on a large sheet of aluminum foil, pour 1/4 cup apple juice or water over the ribs, add sliced butter on top, then seal the foil tightly. Return to oven or grill for another 30–45 minutes at 300°F.

Unwrap the ribs (if foil-wrapped) and discard foil. Place ribs on a baking sheet or directly on the grill. Mix the BBQ sauce with apple cider vinegar and honey to thin and balance sweetness/tang, stirring until smooth.

Brush a generous layer of sauce on both sides of the ribs. For sticky, caramelized glaze: return ribs to high direct heat on the grill or under a preheated broiler for 3–5 minutes per side, watching carefully to avoid burning. Alternatively, place in a 425°F oven for 6–10 minutes until sauce is glossy and slightly caramelized. Brush a second thin coat of sauce just before serving.

Let the ribs rest 5 minutes after removing from heat. Cut between the bones into individual portions. Garnish with chopped parsley if desired and serve with extra BBQ sauce on the side.