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Easy Barbecued Spare Ribs


A super-flavorful dry rub infuses these ribs with spice, while the barbecue sauce adds a hint of sweetness.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2003


  • 2 tablespoons paprika
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • Salt and black pepper
  • 1 rack (5 pounds) pork ribs, trimmed of excess fat, rinsed, and patted dry
  • 1 can (14 ounces) tomato puree
  • 1/2 cup honey
  • 2 tablespoons Worcestershire sauce
  • 2 garlic cloves, minced


  1. Preheat oven to 400 degrees. In a small bowl, combine spices with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper; reserve 1 tablespoon of the mixture for the sauce. Rub both sides of ribs with remaining mixture.

  2. Place ribs, fatty side up, on a rimmed baking sheet, and cover tightly with foil; bake until tender, about 1 1/2 hours. (There will be hot liquid in baking sheet when removed from oven.)

  3. Meanwhile, make sauce: In a small saucepan, combine tomato puree, honey, Worcestershire, garlic, reserved spice mixture, and 3/4 cup water. Bring to a boil; reduce heat, and simmer, stirring occasionally, until thickened and reduced to about 1 1/2 cups, 20 to 25 minutes.

  4. Heat grill to medium. Cut ribs into 4 equal parts. Brush ribs generously with barbecue sauce; grill until charred in spots, 3 to 5 minutes per side. Serve with remaining sauce.

Cook's Notes

If you bake the ribs -- and prepare the sauce -- a day ahead, the next night you can just cut them, brush them with sauce, and grill them, all in about 10 minutes.

Reviews Add a comment

  • Summerpls
    25 JUN, 2011
    Followed this recipe ... it was fantastic!
  • jo68
    5 SEP, 2008
    I like the idea of prepping the meat a day ahead, sure saves time and energy on the serving day.
  • moutonese
    25 AUG, 2008
    Amazing BBQ sauce. I added cayenne pepper to it, to warm it up a bit. Super easy recipe and made my boyfriend vow never to eat ribs in a restaurant ever again.
  • saralemen
    25 AUG, 2008
    very easy and yummy. Just enough heat to them.