Fork-tender BBQ Spare Ribs coated in a Cajun dry rub and grilled to perfection with crispy outer edges.
This season has brought so much gratitude into my life. If nothing else, I've learned to appreciate and not take small things for granted. It may sound silly, but I will not take a bag of rice or all- purpose flour for granted, or a box of pasta or bathroom tissue for that matter. Above all, I will not take time with my family for granted. I've cherished this time with my family so much.
This season has been about pantry staples and pasta galore. Let's spice things up a bit, and let's get out in the yard and start grilling.
Today, I'm bringing you a delicious BBQ spare ribs recipe that calls for firing up the grill. Meanwhile, don't forget to check out this Grilled Teriyaki Pork Ribs Recipe too. Also, check out these Grilled Flanken Short Ribs or these Grilled Chicken Wings and let's not forget Grilled Boneless Chicken Thighs.
Grilling season is just around the corner, so we decided to take advantage of the beautiful weather and grill outdoors. If you're a meat-eater and love pork, I'm convinced that you'll love this recipe. These smoked flavored ribs are beautifully caramelized and tender with the most robust flavor.
Recipe Ingredients
- Pork spare ribs
- Kosher salt
*Dry Rub
- Garlic powder
- Onion Powder
- Smoked paprika
- Red pepper flakes
- Black pepper
- Cayenne
- Cumin
- Dried herb (optional)
*To create the dry rub, combine all the ingredients to a small bowl and stir until all ingredients are combined. Do not add salt to the dry rub.
Recipe Essentials
- Outdoor grill - Either gas or charcoal grill (we use a charcoal grill)
- Oven for a few additional minutes
How do you prepare spare ribs
Spare ribs are so easy to prepare. You first need to wash the spare ribs in cold water then pat dry with paper towels. Some people remove the membrane from the back of the ribs, but I find that even if you don't you are still left with delicious tender ribs.
Next, season the spare ribs with kosher salt and a generous amount of dry rub on both sides. Place the ribs in a roasting pan or baking sheet and cover with plastic wrap. Marinate the ribs for at least 1 hour up to 24 hours in the fridge.
After marinating the ribs, remove them from the fridge, place them on the countertop and allow them to come to room temperature before you start grilling.
How to grill pork ribs
Before grilling pork ribs, it's important to prep them before hand to get the most robust flavor that'll have your family and friends wanting more. I described this in the section above but I'll reiterate here.
First, wash the slab of pork spare ribs under cold water then pat dry with paper towels. If you're into removing the membrane from the backside, take a paring knife to lift the membrane from one edge of the backside and gently pull it back and discard. You may want to use a paper towel to grip the membrane more easily. Although some people take a few extra minutes to remove the membrane, I do not find it necessary. At this point, use a knife to remove any excess fat and discard.
Season both sides of the slab of ribs with kosher salt and a generous amount of dry rub then gently press the seasoning with your hands into the ribs. Place the slab of ribs onto a roasting pan or baking sheet and cover with plastic wrap and allow the ribs to marinate for at least 1 hour up to 24 hours in the fridge. Remove the ribs from the fridge and allow them to come to room temperature.
Preheat your charcoal grill (following the steps below: How to Start a Charcoal Grill) then position the slab of ribs onto the grill grates and close the lid. After 30 minutes, turn the slab of ribs over to grill the other side for 30 to 45 minutes. By this time, the ribs should be a beautiful brown color and no longer pink.
Remove the ribs from the grill and place onto a clean roasting pan or baking sheet. Slather on your favorite BBQ sauce if you'd like and place in a preheated 330 degree oven. Bake for 20 to 25 minutes to tenderize the BBQ pork spare ribs even more.
How to start a charcoal grill
- Remove the grates and open any vents
- Pile in the charcoals and arrange across the barrel
- Carefully squirt lighter fluid all over the unlit charcoal and let it sit for 10 minutes or so (Please follow directions on the can before applying lighter fluid if you've never used lighter fluid)
- Light the charcoals with a match and when the flame dies down put the grill grates back on
- Adjust the vents to reach a temperature of 250°F (the target temperature is 250°F; however, the temperature will fluctuate with the opening and closing of the lid, so a temperature between 240°F and 250°F is good)
How long does it take to cook pork spare ribs on the grill
It takes anywhere from 1 hr to 1 hr 15 minutes to cook pork spare ribs on a charcoal grill. Then, place the ribs uncovered in the oven and cook at a low temperature for 20 to 25 minutes to further tenderize the ribs.
Recipe Tips
- Do not skimp on the dry rub - this adds such an incredible depth of flavor and helps form the crispy outer coating on the ribs
- Do not add salt to your dry rub blend (this will allow you to control the amount of salt without having to second guess if you've added to much or too little)
- If you're adding BBQ sauce, slather your favorite sauce on at the end
You may also like these side dishes
Pasta sides dishes:
Vegetable side dishes:
Crispy Oven Roasted Broccolini
Simple Arugula Salad With Nectarines
Connect with me on Instagram and Pinterest for more recipe ideas.
Thanks for visiting,
~Cree
Grilled BBQ Pork Spare Ribs
Equipment
- Charcoal grill
Ingredients
- 2.5 lbs pork spare ribs
- 1/2 tbsp kosher salt or less
Dry Rub Blend
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tbsp smoked paprika
- 1 tsp black pepper
- 1 tsp red pepper flakes more or less depending on how much of a kick you like
- 1/2 tsp cayenne more or less depending on how much heat you like
- 1 tsp cumin
- 1 tsp dry herb either thyme, oregano, or parsley
Instructions
Dry Rub Blend
- Combine all ingredients in a small bowl. Set aside
Pork Ribs
- Wash the slab of ribs with cold water and pat dry with paper towels. Remove the membrane on the back side by placing a paring knife underneath the membrane and gently pull it back from one end of the slab to the other end and discard. If it's slippery, you can use a paper towel so you'll have a better grip when pulling the membrane back. (Note: I find that there isn't a difference in removing the membrane, so I tend to omit that particular step). Remove any excess fat by cutting it off with a sharp knife and discard.
- Place the ribs in a roasting pan or baking sheet. Season the slab of ribs with kosher salt and a generous amount of dry rub. Gently massage the dry rub into the ribs then lightly press into the ribs with your hands. Place plastic wrap over the ribs and allow the ribs to marinate in the fridge for at least 1 hour up to 24 hours.
- After the ribs have marinated, place on the countertop and bring to room temperature. Meanwhile, fire up the grill using your process and when the grill is ready, position the slab of pork ribs on the grill grates and close the lid. Grill on one side for 30 minutes then flip and grill the other side for 30 to 40 minutes.
- By this time, the ribs should have a beautiful brown crispy outer coating and no longer pink. Remove the ribs from the grill and place them in a clean roasting pan or baking sheet. At this point, slather on your favorite BBQ sauce if you like. Place the ribs in a 330 degree preheated oven and bake for 20 to 25 minutes to tenderize the ribs more.
- Allow the ribs to cool a bit. Using a sharp knife, cut the slab into individual ribs by cutting alongside each rib bone and serve.
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