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Savory BBQ Ribs Recipe Easy Oven and Grill Brown Sugar Dry Rub

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Tender, flavorful pork spare ribs with a sweet and smoky brown sugar dry rub, cooked low and slow in the oven and finished on the grill for authentic BBQ flavor.

Ingredients

Scale
  • 2 to 3 pounds pork spare ribs (900g to 1.4kg), meaty with good fat layer
  • 1/4 cup (50g) packed brown sugar (preferably dark brown sugar)
  • 2 tablespoons paprika (smoked paprika optional)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil or neutral oil
  • 2 tablespoons apple cider vinegar or lemon juice (optional, for spritzing)
  • Charcoal or wood chips (hickory or applewood) for grilling (optional)

Instructions

  1. Remove the silver skin membrane from the back of the ribs by sliding a knife under it and pulling it off with a paper towel. Pat ribs dry.
  2. In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, chili powder, cayenne (if using), salt, and black pepper. Stir well.
  3. Drizzle olive oil over ribs and rub it in. Generously coat all sides with the dry rub, pressing it into the meat. Wrap tightly in plastic wrap or place in a covered container and refrigerate for at least 1 hour or overnight.
  4. Preheat oven to 275°F (135°C).
  5. Place a wire rack inside a rimmed baking sheet. Lay ribs bone-side down on the rack and tent loosely with foil.
  6. Bake ribs in the oven for 2.5 hours until tender and meat starts pulling away from bones. Optionally spritz ribs every 45 minutes with apple cider vinegar or lemon juice.
  7. Preheat grill to medium-high (about 400°F / 200°C). If using charcoal, add soaked wood chips for smoke.
  8. Transfer ribs to the grill and sear each side for 3-4 minutes until charred spots appear and rub caramelizes. Watch carefully to avoid flare-ups.
  9. Remove ribs from grill and let rest loosely tented with foil for 10 minutes before serving.

Notes

Remove silver skin for tenderness and better seasoning penetration. Cook low and slow at 275°F to break down connective tissue. Spritz ribs with apple cider vinegar or lemon juice every 45 minutes to keep moist. Finish on grill for authentic smoky flavor and caramelized crust. Rest ribs after cooking to seal in juices. For grill-less option, broil ribs 3-5 minutes to caramelize crust. Adjust cayenne for heat preference. Dry rub can be made in advance and stored airtight for weeks.

Nutrition

Keywords: BBQ ribs, oven ribs, grilled ribs, brown sugar dry rub, pork ribs, easy BBQ recipe, smoky ribs, tender ribs

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