BBQ Pork Spare Ribs

Ingredients

• 3 tablespoons brown sugar
• 2 tablespoons smoked paprika
• 1.5 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• ½ teaspoon cayenne pepper
• 5 pounds pork spare ribs (2 racks)
• ¼ cup apple cider vinegar
• ¼ cup honey
• 1 cup ketchup
• 3 tablespoons Worcestershire sauce
• 2 tablespoons whole grain mustard
• 1 tablespoon soy sauce
• ½ teaspoon liquid smoke

Instructions

1. 1

   Remove the pork spare ribs from the refrigerator 30 minutes before cooking so they come to room temperature — this ensures even cooking throughout. While they rest, preheat your oven to 275°F and position a rack in the middle.

2. 2

   Pat each rib rack completely dry with paper towels, working on both the meat side and the back. Place each rack on a cutting board with the meat side up. Using a sharp knife, carefully remove the thin silvery membrane on the back of the ribs by sliding the knife under it and peeling it away — this membrane prevents seasonings from penetrating and makes the ribs harder to eat.

3. 3

   Make the dry rub: In a small bowl, whisk together 3 tablespoons brown sugar, 2 tablespoons smoked paprika, 1.5 tablespoons kosher salt, 1 tablespoon black pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, and 0.5 teaspoon cayenne pepper until evenly combined.

4. 4

   Generously rub the dry rub all over both sides of each rib rack, pressing it gently into the meat so it adheres. Use about half the rub per side — the seasonings should form a visible crust. Don't be shy; proper seasoning is what builds deep, smoky flavor.

5. 5

   Line a large roasting pan with aluminum foil for easy cleanup, leaving some foil hanging over the edges. Place a wire rack inside the pan — this elevates the ribs so heat circulates underneath and prevents them from sitting in their own juices. Lay each seasoned rib rack bone-side down on the wire rack.

6. 6

   Cover the roasting pan tightly with a second layer of aluminum foil, sealing the edges. This creates a steamy environment that slowly braises the ribs, breaking down the collagen into tender gelatin. Transfer the pan to the preheated 275°F oven and roast for 2 hours without opening the oven — resist the urge to peek, as you'll lose precious heat and steam.

7. 7

   While the ribs braise, prepare the BBQ glaze: In a small saucepan, combine 1 cup ketchup, 0.25 cup apple cider vinegar, 0.25 cup honey, 3 tablespoons Worcestershire sauce, 2 tablespoons whole grain mustard, 1 tablespoon soy sauce, and 0.5 teaspoon liquid smoke. Set the pan over medium-low heat and stir gently until the glaze is smooth and warm, about 5 minutes. The honey should dissolve completely and the sauce should smell aromatic and rich. Remove from heat and set aside.

8. 8

   After 2 hours, carefully remove the roasting pan from the oven. The ribs should bend easily when you lift them — the meat should be pulling back from the bones by about 1/4 inch, revealing the white bone underneath. Peel back and discard the foil covering (watch out for the escaping steam).

9. 9

   Increase the oven temperature to 375°F. Brush the top of each rib rack generously with the BBQ glaze — use about half the glaze, making sure to coat the meat evenly. Return the uncovered pan to the oven for 20 minutes, then remove and brush again with the remaining glaze. Return to the oven for another 15-20 minutes until the glaze darkens and caramelizes, becoming glossy and sticky. The edges should show some char, but not burn.

10. 10

    Remove the ribs from the oven and let them rest in the pan for 5 minutes. This allows the glaze to set slightly and the meat to reabsorb its juices, keeping them moist when you bite into them.

11. 11

    Transfer each rib rack to a cutting board. Using a sharp knife, slice between the bones to separate individual ribs, cutting cleanly through the cartilage. Arrange the ribs on a serving platter, meat side up, so the caramelized glaze is visible. Serve immediately with extra BBQ sauce on the side for dipping.

Tools you’ll need

• instant-read meat thermometer
• paper towels
• sharp knife
• small mixing bowl
• whisk
• large roasting pan
• aluminum foil
• wire rack
• small saucepan
• wooden spoon
• pastry brush
• cutting board

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