Barbecue spare ribs

Ingredients

• 2 racksbaby back ribs
• 1 tbspsalt
• 1 tbsppaprika
• 1 tbsponion powder
• 1 tspgarlic powder
• 2 knobsbutter
• 1 tbsphoney
• 2 tbspbarbecue sauce
• 200 mlketchup
• 100 mlapple juice
• 1 tbspvinegar
• 1 tbspWorcestershire sauce
• 200 gsugar
• 1 tbspbarbecue seasoning

Instructions

1. 1

   Trim the ribs

   Remove the membrane from the underside of the ribs. Trim away any excess meat and loose flaps.

2. 2

   Mix the seasoning

   Combine the salt, paprika, onion powder and garlic powder to make a spice mix.

3. 3

   Season the ribs

   Rub the spice mix over both sides of the ribs and leave it to settle in for about 10 minutes.

4. 4

   Set up the barbecue

   Prepare the barbecue for indirect grilling at 120°C.

5. 5

   Smoke the ribs

   Place the ribs on the barbecue away from the heat source. Close the lid and cook for about 2.5 hours, until the internal temperature reaches 70°C.

6. 6

   Add the glaze

   Put the ribs on a sheet of aluminium foil and brush them with barbecue sauce. Dot the butter and honey over the ribs.

7. 7

   Wrap and cook

   Fold the foil closed and cook the ribs for about 2 hours more at 120°C, until the internal temperature reaches 94°C.

8. 8

   Finish on the grill

   Unwrap the ribs and brush them once more with barbecue sauce. Grill for about 5 minutes, until the sauce is sticky.

9. 9

   Cut and serve

   Cut the ribs into portions before serving. They go well with smashed potato salad.

10. 10

    Mix the sauce

    Combine the ketchup, apple juice, vinegar, Worcestershire sauce, sugar and barbecue seasoning in a bowl. Stir well.

What are barbecue spare ribs?

Barbecue spare ribs are pork ribs cooked over a barbecue, often with a seasoning rub and a glossy sauce. This style is associated with North American barbecue, where indirect heat gives the meat time to soften without sitting directly over the flames.

Here, the ribs are seasoned, smoked, wrapped with butter and honey, then returned to the grill for a sticky finish. The method also includes a ketchup-based sauce with apple juice, vinegar and barbecue seasoning.

Nutrition and macros by portion

The nutrition label shows one serving as written: 950 calories, 48g protein, 78g carbs, 48g fat.

The pork provides most of the protein and fat, while the sugar, ketchup, honey and apple juice contribute much of the carbohydrate. The amount per serving will vary with the size of the racks and how much sauce is eaten; serve the ribs with vegetables or salad for a more balanced plate.

The seasoning and sauce

Dry rub: salt, paprika, onion powder and garlic powder give the ribs their first layer of seasoning. Rub both sides evenly so the flavour is distributed across the racks.

Sauce: ketchup, apple juice, vinegar, Worcestershire sauce, sugar and barbecue seasoning make a sweet, tangy mixture. Stir it thoroughly so the sugar and seasoning are evenly combined.

Set up for indirect heat

Heat: set the barbecue to 120°C and keep the ribs away from the heat source. A lid and a brick or indirect-grill accessory can help maintain that separation and a steady cooking temperature.

Thermometer: check the temperature in the thickest part of the meat, avoiding contact with bone. The recipe uses 70°C before wrapping and 94°C after the second cook.

Why wrap the ribs?

Foil stage: the ribs are wrapped with butter and honey after their first period on the grill. The enclosed parcel holds in moisture while the ribs continue cooking.

Careful wrapping: fold the foil closed so the juices stay inside, but handle the parcel gently when moving it. Open it cautiously after cooking, as hot steam can escape.

How to judge the finish

Temperature: use the stated internal temperatures as your main guide, since barbecue conditions and rack size can affect timing. The ribs should reach 70°C before wrapping and 94°C before the final glazing stage.

Glaze: after unwrapping, grill for about 5 minutes and watch closely. The sauce should turn sticky without catching or burning.

Timing and serving

Plan for a long cook: the method gives about 2.5 hours for the first stage, 2 hours wrapped and a final 5 minutes on the grill. The listed total time of 45 minutes does not match those cooking times, so allow for the longer method when planning your meal.

To serve: cut the racks into portions just before bringing them to the table. Smashed potato salad is the suggested accompaniment; a crisp salad or vegetables can add freshness alongside the rich ribs.

Recipe notes & tips

• Remove the membrane from the underside of the ribs so the seasoning can reach the meat more evenly.
• Keep the ribs away from the direct heat source throughout the low-and-slow stages.
• Use a core thermometer to check the meat rather than relying on the cooking time alone.
• Brush on the final layer of sauce just before the short grilling stage.
• Keep an eye on the ribs during the final 5 minutes, as a sugary glaze can catch quickly.

Variations

• Smokier flavour: add a little extra barbecue seasoning to the rub.
• Tangier sauce: increase the vinegar slightly when mixing the sauce.
• Less sweet glaze: reduce the sugar in the sauce to suit your taste.
• More heat: add chilli powder to the spice mix.
• Fresh finish: serve with a crisp, lightly dressed salad alongside the potato salad.

Common mistakes to avoid

• Leaving the membrane on: it can make the underside chewy, so peel it away before seasoning.
• Grilling over direct heat: the outside may cook too quickly, so position the ribs away from the heat source.
• Skipping the temperature check: timing varies, so use a core thermometer to check the stated temperatures.
• Wrapping loosely: juices can escape, so fold the foil securely around the ribs.
• Walking away during glazing: the sugary sauce can burn, so watch the ribs during the final grill.

How to store

Refrigerate leftover ribs in a covered container once cooled and eat within 3 days. Reheat until piping hot, covered in the oven or gently on the barbecue; add a little sauce if they seem dry.

Frequently asked questions