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–+ servings
Two half racks of barbecue spare ribs on parchment paper.

Roasted + Grilled Pork Spare Ribs

Linda Feller
These Grilled Pork Spare Ribs start out in a sweet and savory brine, then are roasted to make them tender and juicy, before getting a final sear on the grill with a spicy sauce! It’s the recipe you need when tending a fire isn’t in the cards!
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Prep time.6 minutes
Cook time.2 hours 39 minutes
Custom time.12 hours
Total time.14 hours 45 minutes
Course.Main Course
Cuisine.American
Number of servings.5 servings
Calories per serving.1181 kcal

Ingredients

  • 2 ounce dried New Mexico Chiles, stems + seeds removed (or your favorite dried chiles)
  • 2 quarts water
  • 1 tablespoon liquid smoke
  • ¾ cup kosher salt
  • ¾ cup brown sugar
  • 1 tablespoon whole peppercorns
  • 1 head garlic, cut in half across its equator (no need to remove the paper)
  • 4 pounds pork spare ribs, you can split large racks in two for easier handling / brining
  • Chipotle Honey BBQ Sauce (recipe link), (or your favorite store-bought) for glazing + serving

Instructions

  • Heat a large, dry pot over medium heat. Add chiles in a single layer and toast for two minutes on each side. Add the water, liquid smoke, salt, brown sugar, peppercorns and garlic. Stir and cook until the salt and sugar have dissolved. Remove from the burner and add a couple handfuls of ice to cool.
  • Place the ribs in a large vessel that can hold the ribs and brine. Pour the brine over the ribs, then add enough cold water to submerge completely. Cover and refrigerate for at least 6 hours or overnight.
  • Preheat your oven to 325°F.
  • Remove the ribs from the brine and pat dry. Discard the brine. Arrange the ribs on a rack in a shallow baking dish. Cover with foil and roast for 2.5 hours.*
  • To finish, grill over medium-high for 5 minutes. Brush with bbq sauce and cook another minute or two. Remove to a cutting board and cut between the ribs for individual servings.
  • Serve with additional warmed bbq sauce on side.

Notes

*If at 2-1/2 hours, the ribs aren't tender enough for you, roast them for an additional 30 minutes.
Broiling instructions: remove the ribs from the oven and discard any juices that have formed in the bottom of the pan (so they don't scorch). Place an oven rack a few inches below the broiler and preheat. Broil the ribs for a minute or two on each side, baste with BBQ sauce then broil again to caramelize. Keep an eye on the broiler so the ribs don't burn.

Nutrition

Calories: 1181kcal | Carbohydrates: 43g | Protein: 58g | Fat: 86g | Saturated Fat: 27g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 290mg | Sodium: 17316mg | Potassium: 1187mg | Fiber: 4g | Sugar: 37g | Vitamin A: 3015IU | Vitamin C: 5mg | Calcium: 128mg | Iron: 5mg
Keywords.grill, oven, pork
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