Barbecued spare ribs are a quintessential BBQ dish that, when done right, result in fall-off-the-bone tender meat with a beautifully caramelized exterior. While spare ribs take some time and technique, the rich, finger-licking flavor payoff is well worth the effort. Follow these tips from grill masters for foolproof spare ribs every time.
Choosing the Right Ribs
- Opt for meaty, uniform St. Louis style spare ribs, trimmed of skirt meat and cartilaginous tips. Avoid ribs with lots of bone showing through.
- Choose ribs with a nice layer of ivory-colored fat marbling throughout for moisture and flavor.
- Allow 1.5 pounds of ribs per person. Ribs shrink as they cook.
- Look for ribs with a fresh, red color without dried edges. Avoid old, brown ribs.
Preparing the Ribs
- Carefully remove the thin membrane from the back of the ribs. This will allow smoke and seasoning to better penetrate.
- Trim off any excess hard fat from the edges and underside of ribs.
- Rinse ribs under cold water and pat dry thoroughly with paper towels.
Seasoning the Ribs
- Generously season both sides of ribs with a rub. Use 1-2 tablespoons per pound.
- Opt for spice blends with paprika, brown sugar, garlic, onion, cumin, chili powder, salt and pepper.
- Allow rib rub to penetrate meat for at least 1 hour or overnight.
Cooking Methods
Oven
- Preheat oven to 325°F. Place seasoned ribs meaty side up on a rack in a roasting pan.
- Add 1 cup apple juice or beer to pan bottom to keep moist.
- Cook 2-2.5 hours until tender. Baste occasionally with pan juices.
Grill
- Prepare smoker or grill for low, indirect heat of 225-250°F. Use indirect heat on one side.
- Place ribs meaty side up on unheated side of grill.
- Add soaked wood chips to coals for smoking. Cherry, hickory, oak and pecan work well.
- Cook for 4-5 hours, basting with BBQ sauce in last 30 minutes only.
Instant Pot
- Add 1 cup broth to pot and insert steamer rack. Add seasoned ribs in a single layer.
- Pressure cook on high for 25 minutes then allow natural pressure release for 15 minutes.
- Finish ribs under broiler or on grill with BBQ glaze.
Doneness
- Ribs are done when meat has shrunk back 1⁄4 to 1⁄2 inch from the ends of the bones.
- Meat should be very tender but not falling off bones completely.
- An instant read thermometer inserted into thickest part should read 195-205°F.
Serving Suggestions
- Let ribs rest for 10-15 minutes before cutting into individual ribs.
- Slice between bones into individual ribs before serving.
- Serve with traditional BBQ sides like baked beans, coleslaw, corn on the cob.
- Garnish with chopped parsley, sliced green onions.
With the proper preparation and cooking technique, you can achieve perfectly barbecued spare ribs with juicy, succulent meat and a crispy, caramelized crust. Experiment with different rubs and sauces until you find your ultimate rib recipe.
Frequently Asked Questions About BBQ Spare Ribs
What is the best wood to smoke spare ribs?
Fruit woods like apple, cherry and pecan impart a milder, sweeter flavor that complements pork beautifully. Hickory and oak give a stronger, robust smoke flavor. Avoid pine which can be overpowering.
How can you tell when ribs are done?
Check for tenderness where meat has shrunk back from the ends of the bones. Meat should be tender but not completely falling off. Use a meat thermometer to check for 195-205°F.
How do you keep ribs from drying out?
Cook at a low temp of 225-250°F. Baste during cooking. Do not overcook and verify doneness with a thermometer. Do not fully sauce until the end to avoid burning.
Should ribs be cooked fat side up or down?
Cook ribs meat or bone side down to allow fat to baste the meat. Place meatier St. Louis ribs bone-side down. Baby back ribs should be layered with fat side up.
Can you barbecue spare ribs from frozen?
Yes, it is safe to cook frozen ribs but thaw first for the most even cooking. Thaw ribs overnight in the fridge then apply a dry rub as usual. Extend cooking time as needed.
Should the membrane be removed from ribs?
Yes, remove the papery membrane for maximum smoke penetration and to prevent ribs from curling during cooking. Use a butter knife to lift it from the bone end.
How can you cut ribs without them falling apart?
After cooking, let ribs rest 10-15 minutes. Then carefully slice between each rib before serving. Cutting through the meat will cause them to fall apart.
Conclusion
Perfectly barbecued spare ribs may take some time and technique, but the tender, saucy, smoky results are well worth it. With the right prep, seasoning, smoking method and doneness, you can achieve competition-worthy ribs. Experiment with different wood smoke flavors, dry rubs and sauces to find your signature rib recipe.