Name: BBQ Pork Ribs
Prep time: 20 min
Cook time: 210 min
Total time: 230 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 slabs Pork Spareribs; 0.5 cup Light Brown Sugar; 2 tbsp Smoked Paprika; 1 tbsp Kosher Salt; 1 tbsp Black Pepper; 1 tbsp Garlic Powder; 1 tsp Onion Powder; 0.5 tsp Cayenne Pepper; 0.25 cup Apple Cider Vinegar; 1 cup BBQ Sauce

Grilling & BBQ

BBQ Pork Ribs

Indulge in these succulent, fall-off-the-bone BBQ pork ribs that feature a complex smoky dry rub and a sticky, caramelized glaze. This fail-proof method ensures tender meat every time, making it the star of your next backyard gathering or family dinner.

Prep

20m

Cook

210m

Serves

Calories

820kcal

Qty	Ingredient
2 slabs 1.8 kg	Pork Spareribs
0.5 cup 100 g	Light Brown Sugar
2 tbsp 14 g	Smoked Paprika
1 tbsp 15 g	Kosher Salt
1 tbsp 7 g	Black Pepper
1 tbsp 9 g	Garlic Powder
1 tsp 3 g	Onion Powder
0.5 tsp 1 g	Cayenne Pepper
0.25 cup 60 ml	Apple Cider Vinegar
1 cup 240 ml	BBQ Sauce

2 Method

Step 1. Remove the silver skin (membrane) from the back of the ribs by sliding a knife under the skin and pulling it off with a paper towel for grip.

Step 2. In a small bowl, mix the brown sugar, paprika, salt, pepper, garlic powder, onion powder, and cayenne to create the dry rub.

Step 3. Pat the ribs dry and apply the rub generously to both sides, pressing it into the meat.

Step 4. Preheat your oven to 275°F (135°C) or prepare your grill for indirect low heat.

Step 5. Lay out two large sheets of heavy-duty aluminum foil. Place each slab on a sheet, drizzle with apple cider vinegar, and fold the foil tightly to create a sealed packet.

Step 6. Place the packets on a baking sheet and bake in the oven (or grill) for 3 to 3.5 hours until the meat is very tender and starting to pull away from the bone.

Step 7. Carefully open the foil packets and drain the liquid. Brush the tops of the ribs generously with BBQ sauce.

Step 8. Increase the oven heat to a broil or move the ribs to direct heat on the grill. Cook for 3-5 minutes until the sauce is bubbly and slightly charred.

Step 9. Let the ribs rest for 10 minutes before slicing between the bones.

·
Always remove the membrane for the most tender results; it allows the seasoning to penetrate the meat.
·
Low and slow is the secret; high heat will make the ribs tough instead of tender.
·
Letting the ribs rest after cooking allows the juices to redistribute, ensuring every bite is moist.
·
For extra smoky flavor on a gas grill, use a smoker box with hickory or applewood chips.

? FAQ

How do I know when the ribs are done?

The meat should be tender enough to pull apart easily with a fork, and the bones should have about 1/4 to 1/2 inch of 'pull back' from the meat.

Can I make these in a slow cooker?

Yes! Cook on low for 7-8 hours or high for 4 hours, then finish under the broiler with sauce for 5 minutes.

What is the difference between Baby Back and Spareribs?

Baby back ribs are smaller, leaner, and cook faster, while spareribs (like St. Louis style) are larger and have more fat and flavor but require more time.

Can I apply the rub overnight?

Absolutely. Applying the rub 12-24 hours in advance acts like a dry brine and deepens the flavor significantly.