Tender, fall-off-the-bone Glazed Barbecue Pork Spare Ribs are the ultimate backyard classic. Slow-cooking them wrapped in foil ensures they become melt-in-your-mouth tender, while finishing them over high heat with a sticky, caramelized glaze creates that irresistible barbecue crust.
Ingredients & Prep
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The Meat: 1 rack (about 3 to 4 lbs) pork spare ribs (membrane removed from the back for better tenderness and seasoning absorption).
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The Binder & Rub: 1 tablespoon yellow mustard (binder); 2 tablespoons brown sugar, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
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The Braise: 1/2 cup apple juice or apple cider vinegar and 1/4 cup water (wrapped tightly in foil to steam the meat).
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The Glaze: 1 cup of your favorite barbecue sauce (sweet and smoky varieties work best) mixed with 1 tablespoon honey or maple syrup for extra sheen.
1.Prep and Peel the Membrane:Enhances tenderness and seasoning.
Pat the ribs dry with paper towels. Flip them bone-side up and use a butter knife or paper towel to grip the slippery membrane (silverskin) on the back of the ribs, pulling it completely off.
2.Apply Rub:Build the bark.
Rub a thin layer of yellow mustard all over the ribs (you won’t taste the mustard after cooking; it just acts as a binder). Mix the brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper, then massage the spice rub evenly onto all sides of the rack.
3.Bake Low and Slow:Oven temp at 275°F (135°C).
Preheat your oven to 275°F (135°C). Place the rack bone-side down on a heavy-duty sheet of aluminum foil. Pour the apple juice around the ribs, then wrap the foil tightly around the meat to create a sealed packet. Bake for 2.5 to 3 hours until the meat pulls back easily from the bone tips.
4.Glaze and Broil (or Grill):Caramelize the exterior.
Carefully unwrap the foil and drain any excess liquid. Brush the top and sides of the ribs generously with your barbecue-honey glaze. Place them under a preheated oven broiler (or on a medium-hot grill) for 5 to 7 minutes, watching closely until the sauce bubbles, thickens, and caramelizes.
5.Rest and Slice:Rest before cutting.
Let the ribs rest uncovered for 10 minutes so the juices settle back into the meat. Slice between the individual bones and serve with extra barbecue sauce on the side.
