18 Flavorful Spare Ribs Recipes Perfect for Grilling

There’s nothing quite like the smoky, finger-licking goodness of perfectly grilled spare ribs—whether you’re firing up the barbecue for a summer cookout or craving some hearty comfort food. From sticky-sweet glazes to bold, spicy rubs, we’ve rounded up 18 mouthwatering recipes that’ll make you the hero of any backyard feast. Ready to take your ribs game to the next level? Let’s dig in!

Classic BBQ Spare Ribs

Nothing says summer like tender, smoky spare ribs slathered in sticky-sweet barbecue sauce—this recipe nails that fall-off-the-bone perfection every time.

Ingredients

• 1 rack pork spare ribs (about 3–4 lbs)
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp chili powder
• 1 cup barbecue sauce (plus extra for serving)
• 1 tbsp apple cider vinegar

Instructions

1. Prep the ribs: Remove the membrane from the back of the ribs. Pat dry with paper towels.
2. Make the rub: In a bowl, mix 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp salt, 1 tsp black pepper, and 1 tsp chili powder. Rub evenly over both sides of the ribs.
3. Slow-cook: Wrap ribs tightly in foil and bake at 275°F for 3 hours until tender (meat should pull away from the bone easily).
4. Glaze: Unwrap ribs, brush with 1 cup barbecue sauce mixed with 1 tbsp apple cider vinegar. Broil on high for 3–5 minutes until caramelized.

The magic here? Wrapping the ribs in foil locks in moisture while baking, then a quick broil gives them that irresistible charred finish. Serve with extra sauce for dipping—your guests will fight over the last bite.

Tip: For extra smokiness, add 1/2 tsp liquid smoke to the rub or use a smoker instead of the oven.

Honey Garlic Glazed Spare Ribs

These sticky-sweet ribs are fall-off-the-bone tender with a caramelized glaze that’ll have everyone licking their fingers.

Ingredients:

• 3 lbs pork spare ribs (St. Louis-style or baby back)
• 1/3 cup honey
• 1/4 cup soy sauce
• 4 garlic cloves, minced
• 2 tbsp ketchup
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Prep ribs: Pat ribs dry and trim excess fat. Cut into individual ribs or leave as a rack.
2. Make glaze: Whisk together 1/3 cup honey, 1/4 cup soy sauce, minced garlic, 2 tbsp ketchup, 1 tbsp vinegar, 1 tsp smoked paprika, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using).
3. Marinate: Brush ribs with half the glaze. Cover and refrigerate for at least 1 hour (or up to overnight).
4. Bake: Preheat oven to 300°F. Place ribs on a foil-lined baking sheet, meat-side up. Cover tightly with foil and bake for 2 hours.
5. Glaze & broil: Uncover ribs, brush with remaining glaze, and broil on high for 3–5 minutes until bubbly and charred at the edges.

The magic here? Slow roasting ensures melt-in-your-mouth tenderness, while the quick broil gives that irresistible sticky crunch. Perfect for when you want ribs that taste like they came from a BBQ joint but only require your oven.

Tip: For extra caramelization, brush on one last layer of glaze after broiling and let rest 10 minutes before serving.

Asian-Inspired Sticky Spare Ribs

These ribs are fall-off-the-bone tender with a glossy, sweet-savory glaze that’ll have everyone licking their fingers.

Ingredients

• 2 lbs pork spare ribs, cut into individual ribs
• 1/3 cup soy sauce
• 1/4 cup honey
• 3 tbsp hoisin sauce
• 2 tbsp rice vinegar
• 2 tbsp brown sugar
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1/2 tsp red pepper flakes
• 1 tbsp sesame seeds (for garnish)
• 2 green onions, thinly sliced (for garnish)

Instructions

1. Preheat oven to 325°F. Arrange ribs in a single layer in a large baking dish.
2. In a bowl, whisk together 1/3 cup soy sauce, 1/4 cup honey, 3 tbsp hoisin sauce, 2 tbsp rice vinegar, 2 tbsp brown sugar, 3 cloves minced garlic, 1 tbsp grated ginger, and 1/2 tsp red pepper flakes. Pour over ribs, turning to coat evenly.
3. Cover tightly with foil and bake for 2 hours, basting ribs with sauce every 30 minutes.
4. Uncover, increase heat to 400°F, and bake 15–20 minutes until sauce thickens and ribs caramelize.
5. Garnish with 1 tbsp sesame seeds and sliced green onions before serving.

The magic here? Slow roasting tenderizes the ribs while reducing the sauce into a sticky, lacquered glaze with layers of umami and spice.

Tip: For extra char, broil the ribs for 2–3 minutes at the end—just keep an eye on them!

Smoky Bourbon Spare Ribs

These ribs are fall-off-the-bone tender with a sticky-sweet glaze and a hint of bourbon smokiness—perfect for your next backyard BBQ.

Ingredients:

• 1 rack (about 3 lbs) pork spare ribs
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup bourbon
• 1/2 cup ketchup
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp molasses

Instructions:

1. Prep the ribs: Pat the ribs dry and remove the membrane from the back. In a small bowl, mix 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper. Rub evenly all over the ribs.
2. Slow cook: Preheat oven to 275°F. Wrap the ribs tightly in foil and bake for 2.5 hours until tender.
3. Make the glaze: In a saucepan over medium heat, combine 1/2 cup bourbon, 1/2 cup ketchup, 2 tbsp apple cider vinegar, 1 tbsp Worcestershire sauce, and 1 tbsp molasses. Simmer for 10 minutes until thickened.
4. Glaze & finish: Unwrap the ribs, brush generously with the glaze, and broil on high for 3–5 minutes until caramelized.

The bourbon glaze adds a rich depth to these ribs, balancing sweetness with a smoky kick that’ll have everyone licking their fingers.

Tip: For extra smoky flavor, add a teaspoon of liquid smoke to the glaze.

Spicy Sriracha Spare Ribs

These sticky, finger-licking ribs pack a punch with a sweet-heat glaze that’ll have everyone reaching for seconds.

Ingredients:

• 2 lbs pork spare ribs, cut into individual ribs
• 1/3 cup Sriracha sauce
• 1/4 cup honey
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp minced garlic
• 1 tsp grated ginger
• 1/2 tsp black pepper
• 1/4 tsp salt

Instructions:

1. Preheat oven to 325°F. Arrange ribs on a foil-lined baking sheet.
2. In a bowl, whisk together 1/3 cup Sriracha sauce, 1/4 cup honey, 2 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp minced garlic, 1 tsp ginger, 1/2 tsp black pepper, and 1/4 tsp salt.
3. Brush half the glaze over ribs, then bake for 1 hour, flipping halfway and basting with remaining glaze.
4. Broil on high for 3–5 minutes until edges caramelize (watch closely!).

The magic here? The glaze reduces into a glossy, crackly crust that clings perfectly to tender meat.

Tip: For extra smokiness, add a pinch of smoked paprika to the glaze.

Slow-Cooked Coca-Cola Spare Ribs

These Slow-Cooked Coca-Cola Spare Ribs are fall-off-the-bone tender with a sticky-sweet glaze that’ll have everyone licking their fingers.

• 3 lbs pork spare ribs (St. Louis-style or baby back)
• 1 cup Coca-Cola (not diet)
• 1/2 cup ketchup
• 1/4 cup brown sugar, packed
• 1/4 cup soy sauce
• 2 tbsp apple cider vinegar
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt

1. Prep the ribs: Pat ribs dry and trim excess fat. Cut into 3–4 bone sections for easier handling.
2. Make the glaze: In a bowl, whisk together 1 cup Coca-Cola, 1/2 cup ketchup, 1/4 cup brown sugar, 1/4 cup soy sauce, 2 tbsp apple cider vinegar, 2 cloves minced garlic, 1 tsp smoked paprika, 1/2 tsp black pepper, and 1/2 tsp salt.
3. Slow cook: Place ribs in a 6-quart slow cooker and pour the glaze over them. Cover and cook on LOW for 6–7 hours (or HIGH for 3–4 hours) until meat pulls away from the bones.
4. Reduce the sauce: Transfer ribs to a plate. Pour the cooking liquid into a saucepan and simmer over medium heat for 10–15 minutes until thickened like barbecue sauce.
5. Glaze & serve: Brush reduced sauce over ribs and broil on a foil-lined baking sheet for 3–5 minutes until caramelized. Serve with extra sauce.

The magic here? Coca-Cola’s acidity tenderizes the ribs while its caramel notes deepen the glaze—no fancy ingredients required.

Tip: For extra smokiness, add a pinch of chipotle powder to the glaze.

Korean Gochujang Spare Ribs

These sticky-sweet ribs pack a punch with gochujang’s deep, spicy umami—perfect for weekend grilling or a cozy oven-baked dinner.

Ingredients

• 3 lbs pork spare ribs, cut into individual ribs
• 1/3 cup gochujang (Korean red pepper paste)
• 1/4 cup honey
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 4 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp sesame oil
• 1 tsp black pepper
• 1 tbsp toasted sesame seeds (for garnish)
• 2 sliced green onions (for garnish)

Instructions

1. Marinate: In a bowl, whisk together 1/3 cup gochujang, 1/4 cup honey, 3 tbsp soy sauce, 2 tbsp rice vinegar, 4 cloves minced garlic, 1 tbsp ginger, 1 tbsp sesame oil, and 1 tsp black pepper. Coat the spare ribs evenly with the marinade. Cover and refrigerate for at least 2 hours (or overnight).
2. Cook: Preheat oven to 325°F. Arrange ribs on a foil-lined baking sheet and bake for 1.5 hours, flipping halfway, until tender and caramelized. (Alternatively, grill over medium heat for 20–25 minutes, basting with leftover marinade.)
3. Serve: Sprinkle ribs with 1 tbsp sesame seeds and sliced green onions. The glaze will be glossy and slightly charred at the edges.

The magic here? Gochujang’s fermented depth balances the honey’s sweetness, creating ribs that are bold but never overwhelming.

Tip: For extra tender meat, marinate overnight—the ribs will practically fall off the bone.

Citrus-Marinated Spare Ribs

These tender, tangy spare ribs get a bright kick from fresh citrus and a sticky-sweet glaze—perfect for summer grilling or a cozy oven-baked dinner.

Ingredients:

• 3 lbs pork spare ribs (St. Louis-style or baby back)
• 1/2 cup orange juice (freshly squeezed)
• 1/4 cup lime juice (about 2 limes)
• 1/4 cup soy sauce
• 3 tbsp honey
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. In a bowl, whisk together 1/2 cup orange juice, 1/4 cup lime juice, 1/4 cup soy sauce, 3 tbsp honey, 2 tbsp olive oil, 4 minced garlic cloves, 1 tbsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
2. Place spare ribs in a large resealable bag or dish, pour marinade over them, and coat evenly. Refrigerate for at least 4 hours (or overnight for deeper flavor).
3. Preheat oven to 325°F. Transfer ribs and marinade to a roasting pan, cover tightly with foil, and bake for 2 hours until fork-tender.
4. Remove foil, increase heat to 400°F, and bake for another 15–20 minutes until caramelized, basting occasionally with pan juices.

The citrus marinade tenderizes the ribs while keeping them juicy, and the honey creates a glossy, finger-licking glaze. Tip: For grill lovers, cook covered over indirect heat for 1.5 hours, then finish over direct flame for char.

Maple Mustard Spare Ribs

These sticky-sweet ribs are fall-off-the-bone tender with a bold maple-mustard glaze that’s equal parts tangy and rich—perfect for weekend grilling or a cozy oven-baked dinner.

Ingredients

• 3 lbs pork spare ribs (St. Louis-style or baby back)
• 1 tbsp kosher salt
• 1 tbsp smoked paprika
• 1 tsp black pepper
• 1/2 cup pure maple syrup
• 1/4 cup Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 2 cloves garlic, minced

Instructions

1. Prep ribs: Pat ribs dry and trim excess fat. Rub evenly with 1 tbsp kosher salt, 1 tbsp smoked paprika, and 1 tsp black pepper.
2. Slow cook: Wrap ribs tightly in foil and bake at 300°F for 2.5 hours until tender.
3. Make glaze: Whisk 1/2 cup maple syrup, 1/4 cup Dijon mustard, 2 tbsp apple cider vinegar, 1 tbsp Worcestershire sauce, and minced garlic in a bowl.
4. Glaze & finish: Unwrap ribs, brush generously with glaze, and broil on high for 5–7 minutes until caramelized and bubbly. Repeat with remaining glaze.

The magic here? The glaze’s balance of sharp mustard and deep maple sweetness clings to every nook of the ribs, creating a lacquered crust you’ll crave. Tip: For extra smokiness, add a pinch of cayenne to the dry rub or finish ribs on a charcoal grill for 2 minutes per side.

Garlic Herb Spare Ribs

These fall-off-the-bone ribs are packed with savory garlic and fresh herbs—perfect for a weekend cookout or a cozy family dinner.

Ingredients:

• 2 lbs pork spare ribs
• 3 tbsp olive oil
• 6 garlic cloves, minced
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• 1/4 cup chicken broth

Instructions:

1. Preheat oven to 325°F. Pat the spare ribs dry with paper towels.
2. In a small bowl, mix 3 tbsp olive oil, 6 minced garlic cloves, 2 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, 1 tsp black pepper, and 1/2 tsp red pepper flakes (if using). Rub this mixture evenly over the ribs.
3. Place ribs in a roasting pan, meat-side up, and pour 1/4 cup chicken broth into the bottom. Cover tightly with foil.
4. Bake for 2 hours, then remove foil and increase heat to 400°F. Cook for another 20 minutes until the ribs are caramelized and tender.

The slow roasting locks in juiciness, while the high-heat finish gives the ribs a crave-worthy crispy edge. Serve with extra pan juices drizzled on top!

Tip: For extra flavor, let the ribs marinate in the garlic-herb rub overnight before cooking.

Pineapple Teriyaki Spare Ribs

These sticky-sweet ribs are a tropical twist on classic teriyaki, with juicy pineapple adding a bright, tangy finish.

Ingredients:

• 2 lbs pork spare ribs, cut into individual ribs
• 1 cup pineapple juice
• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 2 tbsp rice vinegar
• 2 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1/2 tsp black pepper
• 1 tbsp cornstarch
• 1 tbsp water
• 1/2 cup diced fresh pineapple (for garnish)

Instructions:

1. In a large bowl, whisk together 1 cup pineapple juice, 1/2 cup soy sauce, 1/3 cup brown sugar, 2 tbsp rice vinegar, 2 minced garlic cloves, 1 tbsp grated ginger, and 1/2 tsp black pepper. Add ribs, turning to coat. Cover and marinate in the fridge for at least 2 hours (or overnight).
2. Preheat oven to 325°F. Transfer ribs and marinade to a baking dish, cover tightly with foil, and bake for 1.5 hours until tender.
3. Remove ribs and pour cooking liquid into a saucepan. Simmer over medium heat. Mix 1 tbsp cornstarch and 1 tbsp water, then whisk into the sauce until thickened (about 2 minutes).
4. Brush ribs generously with glaze and broil on high for 3–4 minutes until caramelized. Garnish with diced fresh pineapple before serving.

The pineapple’s acidity cuts through the rich glaze, making these ribs irresistibly balanced—no knife required, just tender bites that pull right off the bone.

Tip: For extra char, grill the ribs on medium-high for 2 minutes per side after broiling.

Cajun-Spiced Spare Ribs

These fall-off-the-bone ribs pack a punch with smoky Cajun spices and a sticky-sweet glaze—perfect for your next backyard BBQ or cozy weekend feast.

Ingredients:

• 3 lbs pork spare ribs
• 2 tbsp olive oil
• 1 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup honey
• 2 tbsp apple cider vinegar

Instructions:

1. Preheat oven to 300°F. Pat ribs dry, then rub with 2 tbsp olive oil.
2. In a bowl, mix 1 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp thyme, 1/2 tsp cayenne, 1/2 tsp salt, and 1/2 tsp black pepper. Massage spice blend all over ribs.
3. Place ribs on a foil-lined baking sheet, meat-side up. Cover tightly with foil and bake for 2.5 hours until tender.
4. Whisk together 1/4 cup honey and 2 tbsp apple cider vinegar. Uncover ribs, brush with glaze, and broil on high for 3–5 minutes until caramelized.

The slow roasting melts the fat into juicy perfection, while the honey-vinegar glaze balances the heat with a glossy finish. Tip: Let ribs rest 10 minutes before slicing—they’ll hold their succulence better!

Apple Cider Glazed Spare Ribs

These fall-off-the-bone ribs are brushed with a sticky-sweet apple cider glaze that caramelizes into pure magic—perfect for your next backyard gathering or cozy Sunday supper.

Ingredients:

• 3 lbs pork spare ribs
• 1 tbsp olive oil
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 1 tsp salt
• 1 tsp black pepper
• 1 cup apple cider
• 1/4 cup maple syrup
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard

Instructions:

1. Preheat oven to 300°F. Pat ribs dry, then rub with 1 tbsp olive oil. In a small bowl, mix 1 tbsp smoked paprika, 2 tsp garlic powder, 1 tsp salt, and 1 tsp black pepper. Massage seasoning all over ribs.
2. Place ribs meat-side up on a foil-lined baking sheet. Cover tightly with foil and bake for 2.5 hours until tender.
3. Meanwhile, make the glaze: In a saucepan, simmer 1 cup apple cider, 1/4 cup maple syrup, 2 tbsp apple cider vinegar, and 1 tbsp Dijon mustard over medium heat for 15 minutes, stirring occasionally, until thickened to a syrup consistency.
4. Remove ribs from oven, discard foil, and brush liberally with glaze. Broil on high for 3–5 minutes until glaze bubbles and chars slightly at the edges.

The slow roast ensures melt-in-your-mouth tenderness, while the glaze’s tangy-sweet balance cuts through the richness—no one will guess it’s just four pantry staples!

Tip: For extra depth, reduce the glaze with a cinnamon stick or star anise, then remove before brushing.

Smoked Paprika Spare Ribs

These tender, smoky ribs are packed with bold flavor thanks to a simple but powerful spice rub—perfect for your next backyard BBQ or cozy weekend feast.

Ingredients:

• 1 rack pork spare ribs (about 3 lbs)
• 2 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tbsp kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 300°F. Pat the ribs dry with paper towels.
2. In a small bowl, mix 2 tbsp smoked paprika, 1 tbsp brown sugar, 1 tbsp kosher salt, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, and 1/4 tsp cayenne (if using).
3. Rub 1 tbsp olive oil all over the ribs, then coat evenly with the spice mixture, pressing gently to adhere.
4. Place ribs meat-side up on a foil-lined baking sheet. Cover tightly with foil and bake for 2 hours.
5. Remove foil, increase oven temp to 400°F, and bake uncovered for 20–25 minutes until the edges are caramelized and crispy.

The magic here? Slow roasting tenderizes the ribs while the smoked paprika creates a deep, almost charred flavor—no grill required.

Tip: Let ribs rest for 10 minutes before slicing; this keeps them juicy!

Chili Lime Spare Ribs

These zesty, sticky ribs are a flavor explosion—tangy lime, smoky chili, and a hint of sweetness make them impossible to resist.

Ingredients:

• 2 lbs pork spare ribs (St. Louis-style or baby back)
• 2 tbsp olive oil
• 1/4 cup honey
• 3 tbsp lime juice (about 2 limes)
• 1 tbsp lime zest
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Prep ribs: Pat ribs dry with paper towels. Rub evenly with 2 tbsp olive oil, then season all over with 1/2 tsp salt and 1/4 tsp black pepper.
2. Make glaze: In a small bowl, whisk together 1/4 cup honey, 3 tbsp lime juice, 1 tbsp lime zest, 2 tsp chili powder, 1 tsp smoked paprika, and 1 tsp garlic powder.
3. Grill or bake: If grilling, cook ribs over indirect medium heat (350°F) for 1 hour, basting with glaze every 15 minutes. If baking, place ribs on a foil-lined sheet pan and bake at 325°F for 1.5 hours, basting halfway.
4. Finish: Increase heat to 400°F (or move ribs to direct heat on grill) and cook 5–10 minutes until glaze is caramelized and sticky.

The lime zest brightens the rich ribs perfectly, while the chili-honey glaze creates that irresistible finger-licking gloss.

Tip: For extra tang, squeeze fresh lime wedges over the ribs right before serving.

Brown Sugar and Balsamic Spare Ribs

These sticky-sweet ribs are fall-off-the-bone tender with a caramelized glaze that balances tangy balsamic and rich brown sugar—perfect for your next backyard BBQ or cozy dinner.

Ingredients:

• 3 lbs pork spare ribs (St. Louis-style or baby back)
• 1/2 cup packed dark brown sugar
• 1/4 cup balsamic vinegar
• 2 tbsp soy sauce
• 2 tbsp olive oil
• 2 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt

Instructions:

1. Prep ribs: Pat ribs dry with paper towels. In a small bowl, mix 1/2 cup brown sugar, 1/4 cup balsamic vinegar, 2 tbsp soy sauce, 2 tbsp olive oil, 2 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp black pepper, and 1/2 tsp salt to make the glaze.
2. Marinate: Rub half the glaze over ribs, coating evenly. Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).
3. Bake: Preheat oven to 300°F. Place ribs on a foil-lined baking sheet, meat-side up. Cover tightly with foil and bake for 2 hours.
4. Glaze & finish: Remove foil, brush ribs with remaining glaze, and increase oven temp to 400°F. Bake uncovered for 15–20 minutes until glaze bubbles and ribs caramelize.

The magic here? Slow roasting melts the fat into silkiness, while the high-heat finish gives you that glossy, finger-licking crust.

Tip: For grill-friendly ribs, skip the oven finish and char them over medium heat for 5 minutes per side instead.

Rum-Glazed Spare Ribs

These sticky-sweet ribs get a boozy kick from dark rum, caramelizing into a glossy glaze that’ll have everyone licking their fingers.

Ingredients:

• 3 lbs pork spare ribs, trimmed
• 1/4 cup dark rum
• 1/3 cup packed brown sugar
• 1/4 cup ketchup
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp salt

Instructions:

1. Preheat oven to 300°F. Pat ribs dry and place on a foil-lined baking sheet.
2. In a bowl, whisk together 1/4 cup dark rum, 1/3 cup brown sugar, 1/4 cup ketchup, 2 tbsp soy sauce, 1 tbsp vinegar, 2 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp black pepper, and 1/2 tsp salt.
3. Brush half the glaze over ribs, reserving the rest. Cover tightly with foil and bake for 2 hours.
4. Uncover, increase heat to 400°F, and brush with remaining glaze. Bake 20 more minutes until caramelized and sticky.

The rum’s molasses notes deepen into a rich, lacquered finish—like barbecue sauce with a grown-up twist.

Tip: For extra char, broil the ribs for 2–3 minutes after glazing, watching closely to avoid burning.

Jerk Seasoned Spare Ribs

These tender, smoky ribs pack a punch with bold Caribbean flavors—perfect for grilling season or whenever you’re craving a little heat.

Ingredients:

• 2 lbs pork spare ribs (St. Louis-style or baby back)
• 2 tbsp olive oil
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp ground allspice
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper (adjust for heat)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup apple cider vinegar

Instructions:

1. Prep ribs: Pat ribs dry with paper towels. Brush evenly with 2 tbsp olive oil.
2. Make jerk rub: In a bowl, mix 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp allspice, 1 tsp thyme, 1/2 tsp cayenne, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Season: Massage the rub all over the ribs, covering both sides. Let sit 30 minutes at room temperature.
4. Grill: Heat grill to 300°F (indirect heat). Place ribs meat-side up, cover, and cook for 2 hours, spritzing with 1/4 cup apple cider vinegar every 30 minutes.
5. Finish: Increase heat to 400°F. Sear ribs for 2–3 minutes per side until caramelized.

The vinegar spritz keeps the ribs juicy while amplifying the jerk spices—expect a sticky crust with a kick! Tip: For extra depth, add 1 tbsp grated ginger to the rub.

Conclusion

With 18 mouthwatering spare ribs recipes, this roundup has something for every grill master! Whether you crave sweet, smoky, or spicy, these dishes are sure to impress. Fire up the grill, pick your favorite, and let us know how it turns out in the comments. Don’t forget to share this list with fellow rib lovers on Pinterest—happy grilling!