Smoky Pork Spare Ribs – made with pork spare ribs, toasted spices, chipotle, smoked paprika, beer, and a tangy homemade BBQ sauce for a tender, smoky, flavorful dish.
Growing up, ribs always meant summer gatherings in our backyard with the smell of charcoal filling the air. My dad would spend hours manning the grill, while Mom whipped up her famous potato salad. Fast forward to today, and those memories inspired this recipe, but with a small twist—no grill required! I found myself grill-less one summer and determined not to let that stop me from enjoying my favorite comfort food. After a little trial and error (and maybe some wine-fueled kitchen experiments), this oven-baked rib recipe was born. Now it has become my go-to dish for any occasion when I want that smoky, fall-off-the-bone goodness without needing to haul out a grill. Every bite takes me back to those summer days, but with a little extra flair.
Why You’ll Love This Smoky Pork Spare Ribs
This recipe takes the intimidation out of making ribs. With no need for a grill, you can enjoy juicy, smoky, perfectly seasoned ribs any time of year. The toasted spices add a deep, aromatic flavor, while the chipotle and smoked paprika ensure the ribs have that irresistible smoky taste. Cooking the ribs in beer guarantees they’re tender, and the homemade BBQ sauce adds a tangy-sweet glaze that will have everyone licking their fingers. It’s easy, foolproof, and utterly delicious.
Ingredient Notes
The magic of this recipe lies in its flavorful blend of ingredients. Here’s a closer look at some key players:
- Pork Spare Ribs: The star of the show! Choose meaty ribs with minimal fat for the best results.
- Smoked Paprika and Chipotle Powder: These spices build that crave-worthy smoky flavor without needing a grill.
- Beer: Helps tenderize the ribs while adding depth during the cooking process. Go for a lager or pale ale for the best balance.
- Cinnamon Stick: Adds warmth and a subtle sweetness to the dry rub.
- Chipotle in Adobo: The spicy, smoky kick in the BBQ sauce that ties everything together.
How To Make This Smoky Pork Spare Ribs
Don’t let the idea of ribs intimidate you—this recipe simplifies the process without sacrificing flavor. Follow these steps for foolproof ribs:
- Step 1: Toast the cinnamon stick and whole spices in a dry pan until fragrant. Grind them and combine with the other dry rub ingredients.
- Step 2: Rub the mixture all over the ribs, cover them, and let them marinate in the fridge for 12–24 hours.
- Step 3: Preheat the oven to 300°F. Place the ribs on a baking sheet, pour beer into the pan, and cover tightly with foil. Bake for 1 hour, flip the ribs, and bake for another hour.
- Step 4: Prepare the BBQ sauce by sautéing minced onion and garlic until soft. Add the rest of the sauce ingredients, including the chipotle, and simmer. Strain the sauce for a smooth finish.
- Step 5: Remove the foil, baste the ribs with BBQ sauce, and bake for 15 minutes. Flip, baste the other side, and bake for another 15 minutes. Serve immediately with extra sauce on the side!
Storage Options
Leftovers (if there are any!) can be stored in an airtight container in the fridge for up to 3 days. To reheat, wrap the ribs in foil and warm them in the oven at 300°F for 15-20 minutes. For longer storage, freeze the ribs after they’ve cooled completely. They’ll keep well for up to 3 months. Thaw overnight in the fridge, reheat in foil, and brush on some fresh BBQ sauce for that just-made flavor.
Variations and Substitutions
If you’re feeling adventurous or need to adapt the recipe, here are some ideas:
- Sweet and Spicy Ribs: Add a touch of honey or maple syrup to the BBQ sauce for a sweeter glaze with a bit of kick.
- Smoky Vegan Option: Swap the ribs for large portobello mushrooms or jackfruit, and use a plant-based beer for a smoky, meat-free alternative.
- No Chipotle? Use smoked paprika and a pinch of cayenne to mimic the smoky heat.
What to Serve with This Smoky Pork Spare Ribs
Pair these ribs with sides that complement their smoky, tangy flavor:
- Creamy Coleslaw: The tangy crunch is the perfect sidekick to the tender, saucy ribs.
- Grilled Corn on the Cob: Slathered in butter and spices, it’s summer on a plate.
- Loaded Potato Wedges: Crisp on the outside, fluffy on the inside—great for scooping up extra BBQ sauce.
FAQ
Q: Can I make these ribs ahead of time?
A: Absolutely! You can marinate the ribs and prep the sauce a day before cooking. Bake them fresh when you’re ready to serve for the best results.
Q: Can I use baby back ribs instead of spare ribs?
A: Yes, baby back ribs work just as well! Just adjust the cooking time slightly since they are smaller and leaner.
Q: How do I make the BBQ sauce less spicy?
A: Simply reduce or omit the chipotle in adobo. You can also add a splash of orange juice or extra molasses for a sweeter balance.
Smoky Pork Spare Ribs
Ingredients
Dry Rub
- 1 inch (2.5 cm) cinnamon stick
- 2 tablespoons (12 g) coriander seeds
- 2 teaspoons (6 g) fennel seeds
- 2 teaspoons (5 g) cumin seeds
- 10 (10 peppercorns) black peppercorns
- 0.25 cup (50 g) brown sugar
- 1 tablespoon (16 g) kosher salt
- 1 tablespoon (7 g) smoked paprika
- 1 teaspoon (2 g) ground chipotle powder
- 1 teaspoon (2 g) dry mustard powder
- 0.5 teaspoon (1 g) cayenne pepper
- 2 (2 racks (1.4 kg each)) racks pork spare ribs (~3 lbs each) or 1 rack if making half (3 lbs / 1.4 kg each)
- 2 12-ounce (710 ml) beers or 1 beer if using 1 rack
BBQ Sauce
- 0.5 small yellow onion minced
- 4 cloves garlic minced
- 14 oz can (400 g) tomato sauce
- 0.25 cup (50 g) packed brown sugar
- 3 tablespoons (45 ml) apple cider vinegar
- 2 tablespoons (30 ml) molasses
- 1 chipotle in adobo chopped
- 1 teaspoon (5 g) kosher salt
- freshly ground black pepper
Equipment
- Sheet Pan
- Foil
- Small Pan
- Spice Grinder or Mortar and Pestle
- Medium Pot
- Sieve
Instructions
- In a small pan over medium heat, dry toast the cinnamon, coriander, fennel, cumin and peppercorns until fragrant. Grind them and combine with brown sugar, 1 tablespoon kosher salt, smoked paprika, ground chipotle, dry mustard, and cayenne pepper. Rub this mixture on the pork, cover with plastic wrap, and refrigerate for 12-24 hours (24 is best).
- Preheat the oven to 300 degrees. Place the ribs on a sheet pan (or two, depending on size) and pour a beer into the bottom of the pan. Cover the pan with foil, not touching the meat. Bake for one hour, then flip the ribs over and replace the foil. Bake for one more hour.
- After flipping the ribs over, make the BBQ sauce: Sweat the onions and garlic in a medium pot until translucent. Add the remaining ingredients and bring to a boil over medium heat. Reduce heat and simmer for about 20 minutes, until the flavors have come together. Check for seasonings. Strain the sauce through a sieve and set aside.
- After the ribs have cooked for two hours, remove the foil, baste with the BBQ sauce on one side and put back in the oven for 15 minutes. Flip the ribs over, baste the other side, and bake 15 more minutes. Cut the ribs apart and serve, with extra sauce if desired.
