These ribs are juicy, tender, and have a delicious dry-rub crust that may be a nice surprise if you are accustomed to having ribs with a sauce. Spare ribs have been around the barbecue scene for generations and also affordable compared to other meats. I like to cut the ribs into serving-size pieces before roasting, which gives just a little more surface area for the delicious rub to stick to.
Ingredients for 3 servings
- 3 lbs. pork spare ribs
- 1/4 cup course salt
- 1/4 cup paprika
- 1/4 cup brown sugar
- 3 Tbsp. black pepper
- 1 Tbsp. garlic powder
- 1 Tbsp. dried onion
- 1 tsp. cayenne powder
- 1/2 tsp. celery seeds
- Cut ribs into sections with two ribs each and parboil in a large pot for 4 minutes
- Remove ribs from boiling water and let cool to the touch
- Mix all remaining ingredients and spread liberally on all sides of the rib sections
- Place in a roasting pan or baking sheet at 325° for 1 hour and 15 minutes.
- Turn on broiler and broil for 3-5 minutes or until the crust darkens.
Parboiling means to partially cook for a short amount of time in boiling water. This does two things for the ribs; it helps make them more tender by cooking them with moisture and renders some excess fat away. You can smoke these ribs as well; make sure to keep the temperature and time the same as listed above. You want the rub to darken at the end of the cooking process to give a delicious crust, but you must be careful and not go over 5 minutes or so to avoid burning. The crust is what makes these ribs stand apart from the more traditional sauced version. I would love to hear from you if you try this recipe, and don’t forget to share and subscribe! Enjoy!