Grilled BBQ Pork Spare Ribs
Are you ready to take your backyard BBQ to the next level? These Grilled BBQ Pork Spare Ribs are precisely what you need! Prepared with a signature Cajun dry rub, these succulent spare ribs are the perfect combination of savory, sweet, and smokey.
The special blend of Cajun dry rub contains a balanced combination of garlic powder, onion powder, smoked paprika, red pepper flakes, black pepper, cayenne, cumin, and herbs de Provence for a tantalizing flavor. After hours of marinating in the fridge, the ribs are cooked to perfection on the grill to give you the perfect bite, with a caramelized, smoky exterior that makes your mouth water. And for an extra boost of flavor, slather on your favorite BBQ sauce for finger-licking good ribs.
Whether it's an everyday meal or game night, our Grilled BBQ Pork Spare Ribs have something for everyone. So invite your friends and family over and enjoy the most mouth-watering spare ribs around.
Grilled BBQ Pork Spare Ribs Ingredients
- 5 lbs pork spare ribs
- ½ tablespoon kosher salt (or less)
Dry Rub Blend
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes (more or less depending on how much of a kick you like)
- ½ teaspoon cayenne (more or less, depending on how much heat you want)
- 1 teaspoon cumin
- 1 teaspoon dry herb (either thyme, oregano, herbs de Provence or parsley)
Grilled BBQ Pork Spare Ribs Directions
Dry Rub Blend
- Combine all ingredients in a small bowl. Set aside
- 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 to 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 them on the countertop and bring them 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.
- Select ribs that are meaty with a good amount of marbling.
- Do not skimp on the dry rub, as this adds incredible flavor and helps form the crispy outer coating on the ribs. Use a store-brand dry rub or create your own.
- Do not add salt to your dry rub blend (this will allow you to control the amount of salt without having to guess second if you've added too much or too little).
- If you're adding BBQ sauce, slather your favorite sauce on at the end and heat until the ribs are further caramelized for a few extra minutes.
Taken from cookingwithbliss.com https://cookingwithbliss.com/bbq-spare-ribs/