Flaweless

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Easy Recipe for BBQ Spare Ribs with Dry Rub

🥄 Beginner


My guests truly go nuts over this dish! It’s become a staple in my summer entertaining and is so loved that my friends actually request it for get-togethers. Even when they’re hosting, I get a call for the recipe. Summer gatherings simply require these ribs!

I learned this recipe from an amazing friend and Chef, Susanna Hari. It was 2006. I was single and, following my very first date with Jason (true story!), I headed to Cape Cod for a girls’ weekend. Soon after I arrived, Susanna exclaimed:

“I have an amazing idea for dinner tomorrow, but we must prep it tonight!”

All too happy to be her Sous-Chef, I skipped into the kitchen to assist. It hardly needed my assistance. She threw five items into a bowl and then rubbed the mixture onto a rack of St. Louis-Style Pork Ribs. She wrapped it all up in cellophane and popped it in the fridge.

The next day, after a good 5 hours of unattended “slow & low” cookin’, the ribs were done. I took a bite and almost fell off my chair. They were the most tender, finger-lickin’, delicious ribs I had ever sunk my teeth into.

And now, I am delighted to pass on this recipe to you. Prepare yourself for FLAWELESSNESS!!!


Flaweless BBQ Spare Ribs

INGREDIENTS

2 racks St-Louis Style pork spare ribs

3 cups light brown sugar

1/4 cup ground black pepper

1/4 cup garlic powder

1/8 cup red pepper flakes

1/3 cup kosher salt

BBQ sauce (optional)

1/2 a bottle of beer (optional)

METHOD

  1. Place racks inside a large turkey brining bag. Alternatively, lay them on top of a few large pieces of cellophane.

  2. In a large bowl, combine sugar, pepper, garlic, red pepper, and salt.

  3. Using the palm of your hand, liberally spread the mixture onto the top and bottom sides of the racks until they’re completely coated.

  4. Seal the bag or wrap the cellophane tightly around the ribs.

  5. Place the ribs on a rimmed baking sheet and refrigerate overnight.

  6. Preheat the oven to 250 degrees.

  7. Line two rimmed baking sheets with foil and place one rack on each.

  8. Bake for 4-5 hours until meat is pulling away from the edges of the bone.

  9. Remove from the oven and tent with foil until you’re ready to serve.

TO FINISH THE RIBS

  1. Preheat a gas or charcoal BBQ to medium high.

  2. For “dry” style, place racks on the grill and simply reheat them.

  3. For “wet” style, place them on the grill and baste them with a  bottle of BBQ sauce diluted with 1/2 a bottle of beer (or even some bourbon!). Heat through, allowing the sauce to caramelize slightly.

  4. Slice racks into two or three rib sections and transfer to your serving platter.

Care to share?