Some dishes are meant to be eaten delicately—small bites, napkins, and forks. Ribs are not one of them. Tear into them with your hands and teeth. Get sauce on your chin and cheeks. Ribs reward a proud, unabashed commitment to eating. Trying to tackle them with a fork and knife will only end in a flying bone and frustration. Embrace the mess: pull your hair back, have napkins ready, and dig in.
Meaty, smoky ribs are a hallmark of American summers. If you live near a dedicated rib joint, count yourself lucky. But if not, you can still produce outstanding ribs using just an oven and a grill. The secret ingredient is patience. Ribs require time: a dry rub that rests in the refrigerator, low-and-slow cooking, and a final brush of sauce. You can’t rush them—good ribs reward the wait.
Start by rubbing the ribs and letting them sit in the fridge for 24 hours. Cook them slowly, then brush on barbecue sauce near the end so the sugars don’t burn. A little char on the sauce adds flavor; burnt sauce does not. When they come off the heat, move the ribs to a cutting board and let them rest for a few minutes—seriously, let them rest—then slice into one- or two-rib portions depending on how meaty they are.
After that, enjoy. Your dogs will watch with longing, the cat will circle, and neighbors might drift over, drawn by the smell. Be generous—share and hand out napkins.
“Barbecue” Grilled Spare Ribs
Rebecca Lindamood
Pin Recipe
Ingredients
- 1/2 cup sweet paprika
- 1/4 cup granulated or raw sugar
- 1 tablespoon granulated onion or onion powder
- 1/2 teaspoon cayenne pepper
- 1 rack of pork spare ribs about 4 pounds
- 1 cup peach salsa or substitute peach juice/nectar plus 1 peeled clove garlic
- barbecue sauce for brushing and serving
Also Needed:
- Heavy-duty foil
- 1/2 cup food-quality wood chips (apple, cherry, hickory, etc.; soak in water for 30 minutes)
Instructions
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In a small bowl, mix the paprika, sugar, granulated onion, and cayenne with a fork until evenly combined.
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Remove the membrane from the ribs and place the rack on a rimmed baking sheet. Sprinkle half the spice mix over the ribs, rub it in, flip the rack, and rub on the remaining spice. Cover with plastic wrap and refrigerate for 24 hours.
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Tear a sheet of heavy-duty foil several inches longer than the rack and wide enough to wrap the ribs. If needed, join two sheets and fold the edge to make a wider piece. Remove the plastic wrap, set the ribs on the foil, and spoon the peach salsa (or peach nectar and garlic) over them. Fold the long sides together and crimp the edges, then crimp both ends to seal. Place the wrapped ribs on a rimmed baking sheet and put them in a cold oven.
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Set the oven to 250°F (120°C) and bake the ribs for 1½ hours.
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Preheat one side of your grill to about 275°F (135°C) for indirect cooking. Make a foil packet around the soaked wood chips, leaving a small opening for smoke, and place it on the hot side of the grill. Move the partially cooked, foil-wrapped ribs to the cooler side of the grill, curl side up, to finish with indirect heat.
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Ribs are done when the bones twist easily in the meat. Before removing from the grill, brush one side with barbecue sauce, flip, and brush the other side. Continue cooking until the sauce caramelizes to your liking—about 5 minutes over direct heat will give a little char if desired.
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Transfer the ribs to a cutting board and let them rest for 5 minutes. Slice between the bones and serve with extra barbecue sauce and plenty of napkins.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the specific ingredients you use.
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P.S. Yes, traditional barbecue ribs are cooked entirely over the grill. This method gets big barbecue flavor with less work.