Bored Cook In The Kitchen

Tried and true recipes, new twists on old favorites, and new dishes to expand my family's palate.

Spare ribs with homemade BBQ sauce


I love a baby back rib and order them often when we go out to eat to anyplace famous for their ribs.  But a spare rib is my first choice to make at home.  More meat and more flavor makes for a great BBQ!

This is a several step process that you will begin the day before, but the end results yields a perfectly tender and deliciously flavored rib.  Trust me when I tell you it is worth the extra effort.

The day before you plan to make the ribs, you want to dry rub them and then throw them into a wet marinade and refrigerate them over night. 

You can also mix up your BBQ sauce the night before and refrigerate it so it’s ready the next day.

On day two, you bake the ribs in the oven with the marinade for about an hour or more and then you throw them on the grill and baste them with that sweet BBQ sauce.  It comes out perfect every single time, and works especially well if you are doing these for a large crowd since the ribs have already cooked and now you are just really browning them up on the grill with some sauce.

BBQ Spare Ribs with homemade BBQ sauce:

Serves: 6 using 5 lbs of Beef or Pork Spare Ribs

*None of these ingredients or measurements are set in stone.  Many of them are estimates because for dishes such as this I tend to cook by sight.  I also tend to use whatever I have on hand at the moment, so don’t be afraid to leave something out, or add something different.  Use whatever you have in your pantry.

Dry Rub:

  • 1 tsp. Lawry’s Seasoned Salt
  • 1/2 tsp. Cayenne Pepper
  • 1 tsp. Chili Powder
  • 1 tsp. Smoked Paprika
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • 1/4 tsp. Celery Salt
  • 1/4 tsp. Ground Black Pepper
  • 1/4 tsp. Ground Ginger (optional)

Mix the dry rub together in a small bowl and sprinkle on the ribs.  Rub the dry rub into each rib.  If you have any dry rub left over just place it in a small jar or a resealable bag and save in your pantry.

Marinade:

  • 1/4 Cup Apple Cider Vinegar
  • 1/2 Cup Canola Oil
  • 1 Tbsp. Reduced Sodium Soy Sauce
  • 1 Tbsp. Worcestershire Sauce
  • 2 Garlic Cloves, peeled and smashed
  • 1/2 Small Vidalia Onion, thickly sliced

Mix together all ingredients.  Place your ribs into a resealable bag and pour the marinade over the top.  Remove as much air as possible from the bag, seal it and place in a large bowl in the refrigerator.  Allow ribs to marinate for a minimum of 8 hours, but overnight is even better.

BBQ Sauce:

  • 1/2 Cup Dark Molasses
  • 1/2 Cup Ketchup
  • 1/4 Cup Apple Cider Vinegar
  • 1/2 of a 12 oz. jar of Polaner Peach All Fruit
  • 2 Tbsp. Dark Brown Sugar
  • 2 Tbsp. Dijon Mustard
  • 1 Tbsp. Worcestershire Sauce
  • 1 Tbsp. Low Sodium Soy Sauce
  • 1/4 tsp. Chili Powder
  • 1/4 tsp. Cayenne Pepper (optional)
  • 3 – 4 Drops of Liquid Smoke

Mix up BBQ sauce and place in a sauce pan.  Bring to a boil and turn down to simmer.  Cover and allow to simmer for an hour.  After an hour, remove from heat and allow to cool.  Place in an airtight container and refrigerate overnight until ready to use. 

Day Two:

Place the ribs and the marinade in a baking dish, cover and bake at 350 for one hour to an hour and fifteen minutes.  Remove from oven and set to the side.

Heat the grill to about 350 and place the ribs meat side down.  Cover and allow to heat up for about 10 minutes. 

Open grill and baste the ribs with the BBQ sauce, turning them over and basting again.  Allow to cook until heated through and the outside is somewhat browned and the sauce is nice and sticky.

Serve immediately.

Enjoy!

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2 responses to “Spare ribs with homemade BBQ sauce

  1. Magic of Spice July 10, 2010 at 3:18 PM

    Love that rub…These look great:)

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