Rum-Infused BBQ Spare Ribs: The Best BBQ Spare Ribs Recipe That’ll Wow Your Guests

The Ultimate Fall-Off-The-Bone Best BBQ Spare Ribs Recipe

Looking for the best BBQ spare ribs recipe that will have your family begging for seconds? These mouthwatering ribs are slow-baked for tenderness, then finished on the grill with a sweet and spicy homemade BBQ sauce featuring a secret ingredient – rum! The result is perfectly tender, sticky, smoky ribs that literally fall off the bone with each bite.

Prep Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours 15 minutes

Servings: 8

Cuisine: American

Course: Dinner

Why This BBQ Spare Ribs Recipe Works

What makes this truly the best BBQ spare ribs recipe is the perfect combination of techniques – slow baking for tenderness followed by grilling for that authentic smoky char. The homemade BBQ sauce creates layers of flavor that store-bought versions simply can’t match. The addition of rum adds depth and complexity while helping to caramelize the exterior for that perfect sticky finish.

Ingredients You’ll Need

• 4 pounds pork spareribs
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 tablespoons paprika
• 2 tablespoons brown sugar
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup ketchup
• 1/2 cup molasses
• 1/4 cup dark rum
• 3 tablespoons Worcestershire sauce
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 2 tablespoons olive oil

Equipment Needed

• Large baking dish or roasting pan
• Aluminum foil
• Grill (charcoal preferred for authentic smoky flavor)
• Saucepan
• Basting brush
• Meat thermometer

How to Make the Best BBQ Spare Ribs

1. Preheat your oven to 350°F (175°C). Line a large baking dish with aluminum foil for easier cleanup.
2. Prepare the dry rub by combining garlic powder, onion powder, paprika, brown sugar, cayenne pepper, salt, and black pepper in a small bowl.
3. Remove the thin membrane from the back of the ribs: Slide a butter knife under the membrane at one end and lift to loosen it, then grip with a paper towel and pull it off in one piece.
4. Generously coat both sides of the ribs with the dry rub, massaging it into the meat.
5. Place the ribs in the prepared baking dish, cover tightly with aluminum foil, and bake for 2.5 hours, or until the meat is tender but not falling apart.
6. While the ribs are baking, prepare the BBQ sauce. Heat olive oil in a medium saucepan over medium heat. Add onions and sauté until translucent, about 3-4 minutes.
7. Add minced garlic and cook for another 1 minute until fragrant.
8. Add ketchup, molasses, rum, Worcestershire sauce, apple cider vinegar, and Dijon mustard. Stir to combine.
9. Bring the mixture to a gentle simmer, then reduce heat to low and cook for 15-20 minutes, stirring occasionally, until thickened. Set aside.
10. Preheat your grill to medium heat (around 350-375°F).
11. Remove the ribs from the oven, carefully drain excess liquid, and transfer to the preheated grill.
12. Brush the ribs with the BBQ sauce and grill for 5 minutes. Flip, baste with more sauce, and grill for another 5 minutes.
13. Continue this process of flipping and basting every 5 minutes for about 20 minutes total, or until the sauce has caramelized and the ribs have developed a nice char.
14. Transfer the finished ribs to a cutting board and let rest for 5-10 minutes.
15. Cut between the bones to separate into individual ribs and serve hot with any remaining BBQ sauce on the side.

Pro Tips for Perfect BBQ Spare Ribs

• Membrane removal: Don’t skip this step! The membrane prevents flavors from penetrating the meat and becomes tough when cooked.
• Low and slow: The key to tender ribs is cooking them slowly at a relatively low temperature. Patience pays off!
• Foil wrap: Tightly sealing the ribs during baking creates a steaming environment that helps break down tough connective tissues.
• Sauce timing: Only apply sauce during the final grilling phase to prevent burning. The sugar in BBQ sauce burns easily!
• Rest before serving: Let the ribs rest after cooking to allow juices to redistribute throughout the meat.
• Alcohol substitute: If you prefer to avoid alcohol, apple juice makes a great substitute for the rum in the sauce.

How to Know When BBQ Ribs Are Done

The ribs are done when the meat has pulled back from the ends of the bones by about 1/4 to 1/2 inch. You can also do the “bend test” – pick up the rack with tongs in the middle; if it bends easily and cracks form in the crust, they’re ready. For the most accurate results, use a meat thermometer – ribs are perfectly cooked at 195°F to 203°F internal temperature.

Serving Suggestions

Serve these delicious BBQ spare ribs with classic barbecue sides like:

• Creamy coleslaw
• Baked beans
• Corn on the cob
• Potato salad
• Macaroni and cheese
• Cornbread

Storage and Reheating Instructions

Refrigeration: Store leftover ribs in an airtight container for up to 3-4 days in the refrigerator.

Freezing: These ribs freeze beautifully! Wrap tightly in plastic wrap, then foil, and freeze for up to 3 months.

Reheating: For best results, reheat thawed ribs in a 250°F oven, wrapped in foil with a splash of apple juice, for 20-30 minutes until warmed through. Finish under the broiler or on the grill for 2-3 minutes to re-crisp the exterior.

Nutrition Information

Frequently Asked Questions

Why This is Truly the Best BBQ Spare Ribs Recipe You’ll Ever Try

When it comes to backyard barbecue favorites, nothing beats perfectly executed spare ribs with a caramelized, sticky glaze and tender, juicy meat. This best BBQ spare ribs recipe combines classic techniques with flavor-packed ingredients for truly unforgettable results. The combination of dry rub, slow baking, and finishing on the grill with homemade rum-infused sauce creates layers of flavor that will have your guests coming back for seconds (and asking for the recipe)!

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