Real Recipes From Real Home Cooks ®


(4 ratings)
Blue Ribbon Recipe by
Susan Magness
Cleburne, TX

This makes a wonderful, tender moist rib that even when you are full, you come back for more. These are great served with baked beans and corn on the cob.

Blue Ribbon Recipe

Talk about tender and flavorful ribs. This is a recipe for grilled spare ribs you don't want to lose. Cooking the ribs low and slow in the oven, makes them so tender, they fall apart as you transfer them to the grill (be careful when moving them). The dry rub has a robust flavor with a little kick. Grilling them caramelizes the spices and the sauce. There are a few steps to making these spare ribs, but the final result is wow, indeed.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 4 serving(s)
cook time 2 Hr
method Bake

Ingredients For wowribs

  • 1
    rack pork spare ribs
  • 1 c
    original Sweet Baby Rays bbq sauce
  • 1/4 c
    brown sugar
  • 1/4 c
  • 2 Tbsp
    liquid smoke
  • 2 Tbsp
    Worchestershire sauce
  • 2 Tbsp
    soy sauce
  • 2-3 clove
    garlic, minced
  • 1 Tbsp
    Grill Mates mesquite seasoning
  • 1/4 c
    cola, not diet
  • 1/4 c
    bourbon, optional
  • 1 tsp
    black pepper
  • 1 Tbsp
    Adobo seasoning
  • RUB:
  • 1/4 c
    brown sugar
  • 1/4 c
  • 1 tsp
    black pepper
  • 1 tsp
    white pepper
  • 1 Tbsp
    chili powder
  • 1 Tbsp
    garlic power
  • 1 Tbsp
    onion powder
  • 1 tsp
    ground red pepper
  • 2 tsp
    ground cumin
  • 1 Tbsp
    Kosher salt

How To Make wowribs

  • Trimming meat flap off the spare ribs.
    Prepare pork ribs the night before BBQing. Lay the rack on a large cutting board. Trim off excess meat flap because it won't cook the same as rib meat. (Baby ribs don't come with any extra flaps of meat, but spare ribs often do.) Cut them off and save them for stir fry or another pork dish.
  • Removing silver membrane from the spare ribs.
    Turn the rack over so the meaty side is face down. There's a thin membrane that goes over all the bones. Removing this membrane is optional, but is a good idea because it can become rubbery and chewy if cooked on the ribs. Remove it by pushing a blunt object (like the blunt tip of a thermometer) in between the membrane and the bones. Wiggling your tool around should give you enough room to get a finger beneath the membrane. Once you have a grip on the membrane, pull it away from the back of the ribs. Using a paper towel can help you grip the membrane better if your fingers slip. Cut ribs.
  • Marinade ingredients combined in a bowl.
    To prepare the marinade, combine ingredients in a bowl and whisk well.
  • Marinade poured over the spare ribs.
    Pour marinade over the ribs, saturating both sides. Cover with foil and place in the fridge. Marinate ribs overnight or for at least 12 hours.
  • Dry rub ingredients in a bowl.
    In the morning, make the rub by combining the ingredients together in a blender or food processor for 30 seconds. Transfer to an airtight container. Rub can be stored for up to 6 months.
  • Ribs coated in dry rub.
    In the morning, take the ribs out of the fridge and towel dry. Cover both sides of the rack with a generous portion of spice rub and rub in well. Use your hands to rub the rub mixture into the ribs. After both sides have been rubbed with spice rub, wrap them in aluminum foil or plastic wrap. Place ribs back in the refrigerator (I usually refrigerate them for 2-3 hours) until a 1/2 hour before putting them in the oven allowing the rub to do its thing.
  • Ribs covered in foil and baking in the oven.
    Remove ribs from fridge 1/2 hour before putting them in the oven to allow the meat to come to room temp. Place ribs in a large roasting pan and cover tightly with aluminum foil and bake in a 275 degree oven for 2 hours. Flip ribs halfway through cooking.
  • Finishing the ribs on a grill.
    After the ribs are done cooking remove them from the aluminum foil. Place ribs on the grill using your favorite BBQ sauce until ribs are glazed and sugars are caramelized.