Sweet BBQ Pork Spare Ribs
Slow-oven spare ribs with a caramelized sweet BBQ glaze — fall-off-the-bone tender with a charred finish.
Ingredients
- 2.6 kgpork spare ribs (costilla de cerdo) (membrane removed)
- 3 tbspbrown sugar (azúcar morena)
- 1 tbspsalt
- 1 tspblack pepper
- 1 tspgarlic powder (or 2 fresh cloves rubbed in)
- 1 tsppaprika or sweet chile powder
- 1/2 tspcumin
- 1/2 cupketchup (for BBQ sauce)
- 3 tbspbrown sugar (for BBQ sauce)
- 2 tbspWorcestershire sauce
- 1 tbspvinegar (any type)
- 1 tspgarlic (minced, for BBQ sauce)
Instructions
- 1
Thaw ribs: keep sealed in vacuum pack and submerge in cold water. Change water every 30 minutes until fully thawed, about 2.5 hours for a 2.6 kg rack.
30:00 - 2
Remove the silverskin membrane from the bone side — grab a corner with a paper towel and peel the whole sheet off. Pat the rack completely dry.
- 3
Mix the dry rub: brown sugar, salt, black pepper, garlic powder, paprika, and cumin. Apply generously to both sides. Let rest 30–60 minutes at room temp while the oven preheats to 150°C (300°F).
60:00 - 4
Wrap the rack tightly in foil, bone side down. Place on a baking sheet and cook for 2.5 to 3 hours. Ribs are done when the meat has pulled back about 1 cm from the bone ends and a knife slides through with no resistance.
300:00 - 5
While ribs cook, make the BBQ sauce: combine ketchup, brown sugar, Worcestershire, vinegar, and garlic in a small pot. Simmer 10 minutes until slightly thickened. Season with salt and pepper.
10:00 - 6
Finish on grill or broiler: unwrap ribs, brush sauce on both sides. Grill over high heat 5 minutes per side, saucing again on the flip. Or broil on a baking sheet 5–7 minutes, sauce again, then 3–4 more minutes. Pull when the glaze is caramelized and edges are slightly charred.
05:00 - 7
Rest uncovered 10 minutes, then cut between the bones and serve.
10:00
Notes
Don't skip the silverskin removal — it turns rubbery and blocks the rub from penetrating. Seal the foil tightly in the oven step; any steam leaks will dry the meat out. Spare ribs need the full 2.5–3 hours — they're done when they feel tender, not when a timer goes off.
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American Backyard Cookout
A three-fire cookout — the ribs need the longest lead time, so season and get them low-and-slow on the smoker or oven first (4+ hours). Simmer the tomato jam while they cook; it holds for days. Mix the cornbread batter and bake it about 30 minutes before serving, and form the burger patties last so they hit the plancha ice-cold. A jar of homemade Sauerkraut on the side needs at least a week to ferment, so start it well ahead of cookout day. The Chimichurri comes together in 10 minutes right before serving.
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