Fall-Off-The-Bone Oven & Grilled Spare Ribs

Barbecued Spare Ribs

Fall-Off-The-Bone Ribs Made Easy

I’ll admit it. I used to be intimidated by ribs. Everyone made it sound like you needed a fancy smoker, hours of fire babysitting, and a sixth sense for temperature control just to get them right. Meanwhile, I just wanted ribs that were tender, flavorful, and — let’s be honest — the kind you can pull the bone straight out of and feel like a champion.

So I set out to simplify the process without sacrificing flavor or texture. And this recipe? It’s my go-to. You don’t need special equipment, just your oven, your grill, and a little patience. The result is ribs that taste like you worked way harder than you actually did.
 
Pork Center Cut Spare Ribs

Step 1: The Day Before (aka Rib Spa Treatment)
 
First things first, we’ve got to give the ribs some TLC. Flip them over and remove that pesky membrane on the back. Think of it as taking the plastic wrap off your food before microwaving it, necessary for things to work properly.

Next up: the rub. This isn’t just any rub, it’s my secret handshake for flavor.
 
You’ll mix together:
  • 2 tbsp kosher salt
  • 2 tbsp light brown sugar, packed tight like you’re trying to fit into jeans after Thanksgiving
  • 1 tbsp smoked paprika
  • 2 tsp each coriander, dry mustard, granulated garlic, onion powder
  • ½ tsp each cumin and cayenne pepper (or more for added heat)
Sprinkle that glorious mix all over the ribs, front and back, and massage in till your fingers are crusty and stained. Wrap the ribs tightly in plastic wrap, place on a sheet pan, tuck them in the fridge overnight, and let the magic happen.

Step 2: The Long Nap in the Oven
 
The next day, pull your ribs out, unwrap them, and place them in a deep baking pan. Cover tightly with heavy-duty foil (trust me, the regular stuff sometimes leaks and nobody wants rib juice all over the oven) and allow to come to room temperature, about 30 minutes. Slide them into a 275ºF oven. They’re going to hang out there for about 3 hours. This is the rib equivalent of a spa day: low heat, lots of steam, total relaxation.

Step 3: The Grill Finale
 
After their long slow and low roast, your ribs are tender, but we want that extra kiss of flavor. 
 
Fire up the grill to 275ºF and transfer the ribs over. Let them go for about 30 minutes to pick up some smoky goodness.
 
Now here’s where things get saucy. In the last 10 minutes, brush on your favorite BBQ sauce (sweet, spicy, tangy — I won’t judge). Flip, brush, flip, brush. This is your rib’s red-carpet moment, so dress them up properly.

Step 4: Rest & Dig In
 
When the ribs come off the grill, give them about 10 minutes to rest before slicing. I know, it’s hard to wait when they smell so good, but this step keeps all those juices right where they belong, in the meat, not on your cutting board.

And that’s it. No overly complicated steps, no lengthy smoke watch, no stress. Just ribs that are melt-off-the-bone tender, with just enough smoky char to make you feel like a backyard BBQ hero.
 
Serve with napkins. Actually, lots of napkins. And maybe don’t wear white.


BBQ Pork Spare Ribs

Recipe: Easy Oven & Grilled Spare Ribs

Ingredients
  • 2 racks pork center-cut spare ribs
  • 2 tbsp kosher salt
  • 2 tbsp light brown sugar, packed
  • 1 tbsp smoked paprika
  • 2 tsp each: coriander, dry mustard, onion powder, granulated garlic
  • ½ tsp each: cumin, cayenne pepper (or more for added heat)
  • Your favorite BBQ sauce (for basting)
Instructions

  1. Prep the Ribs (Day Before): Remove membrane from the back of the ribs. Combine salt, sugar, paprika, coriander, dry mustard, onion powder, garlic, cumin, and cayenne. Rub evenly over ribs. Wrap in plastic wrap and refrigerate overnight.

  2. Oven Cook: Preheat oven to 275ºF. Place ribs in a deep baking pan, cover tightly with heavy-duty foil, and bake for 3 hours.

  3. Grill Finish: Preheat grill to 275ºF. Transfer ribs to grill and cook for 30 minutes. During the last 10 minutes, brush ribs with BBQ sauce, turning and basting a few times.

  4. Rest & Serve: Let ribs rest 10 minutes before slicing. Serve with plenty of napkins.

Chef’s Tips:

  • Heavy-duty foil = no leaks, no mess.
  • Resting the ribs is key, it keeps them juicy.
  • Use whatever BBQ sauce fits your mood: smoky, sweet, spicy, or all of the above.

So, who’s ready for some pork spare rib magic in their kitchen? 
 
As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.
 
Copyright © 2025 The Small Town Chef - All Rights Reserved.
 
Location: Northampton, PA, USA

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