Jump to content

BBQ Spare Ribs

Megan M.

Recommended Posts

This is Guy Fieri's recipe & it was already Whole 30 friendly except for the sauce, which I've omitted. These ribs are so tender & juicy, they didn't even need any sauce!


Two 4-pound slabs pork spare ribs, St. Louis style-cut

2 tablespoons ground cumin

2 tablespoons granulated garlic

2 tablespoons onion powder

2 tablespoons paprika

2 tablespoons kosher salt

2 teaspoons ground black pepper

1 teaspoon ancho chile powder (regular chili powder works too)


Preheat the oven to 275 degrees F.

Begin by trimming the ribs of any excess fat or sinew. Remove the thin membrane from the back side of the ribs and discard. Make the rub by combining the cumin, garlic, onion powder, paprika, salt, pepper and ancho chile powder together in a mixing bowl.

Set a few large sheets of foil out (one set for each slab). Place 1 rack on each sheet and divide the dry rub between each slab. Rub the mixture into the ribs on both sides, and then fold the foil over to form a sealed pouch around each rack. At this stage make sure the racks are meat-side down. Place each pouch on a roasting tray and bake in the oven for 2 hours. After 2 hours, open up the foil and peel back so the ribs are exposed. Carefully turn the meat over so the meat side is on top, and then cook for 1 1/2 more hours with the open foil. When done, the ribs will be tender and the meat will have shrunk back from the bones. Finish under the broiler to add more color, 1 to 2 minutes.

*Note: I love this recipe b/c you can buy just one 4-pound spare ribs & save the extra rub for later!

Link to comment
Share on other sites


This topic is now archived and is closed to further replies.

  • Create New...