- (2 packs) Pork Spare Ribs
- (2 Tbsp) Paprika
- (1 Tbsp) Black pepper
- (3 Tbsp) Brown sugar
- (2 tsp) Salt
- (1 tsp) Garlic power
- (1 tsp) Onion powder
- (1 tsp) Cumin
- (1 tsp) Chili powder
- (1/2 tsp) Dry mustard
*You can also make this with Country Spare Ribs. And, if you're making it for a gathering or would like to repeat this recipe over and over, you can save big by buying in bulk. Check out all of our ribs here.
Ribs are great served with corn on the cob, corn bread, potato salad, roasted veggies, or mac and cheese.
1 - Preheat oven to 300F.
2 - Remove the membrane from the ribs. The membrane is a layer of white tissue attached to the underside of ribs. It's easy to remove. Separate it with the back side of a knife and then peel it off. Watch a short video on how to remove the membrane here.
3 - Lay an extra large sheet of parchment paper on top of the baking sheet. Lay the ribs on top.
4 - Mix your dry rub ingredients together, and coat the front and back of the ribs with the spice mixture. Then, fully wrap with the parchment paper.
5 - Bake in the oven for 3 hours.
6 - Remove from the oven and unwrap.
7 - Fire up the grill on medium high (you can also do this in the oven on broil).
8 - Brush your favorite BBQ sauce on the ribs.
9 - Grill (or broil) for 3-5 minutes per side. You want them to be warm and slightly charred.
10 - Slice into separate ribs and slather with some more BBQ sauce when serving.