Sweet and Sour BBQ Spare Ribs
Fire up your grill for these amazing sweet and sour BBQ spare ribs! This recipe combines classic BBQ techniques with Asian-inspired flavors, creating perfectly tender ribs with a sticky, tangy glaze. Whether you're using a gas or charcoal grill, these ribs will be the star of your next cookout.
Equipment
- Grill gas or charcoal, with lid
- Smoker box if using gas grill
- Wood chips preferably apple or cherry
- Spray bottle for mop sauce application
- Aluminum foil heavy duty for wrapping
- Instant-read thermometer for checking doneness
Ingredients
Ribs
- 2 racks pork spare ribs St. Louis cut, membrane removed
Dry Rub
- 1.5 tablespoons kosher salt
- 1 tablespoon chili powder
- 1 tablespoon light brown sugar
- 1 tablespoon granulated garlic
- 2 teaspoons five spice powder
- 1 teaspoon black pepper
Mop Sauce
- 1/2 cup apple juice
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
Sweet and Sour Glaze
- 1 cup ketchup
- 1/2 cup brown sugar
- 1/3 cup rice vinegar
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon ginger finely grated
- 2 cloves garlic minced
Instructions
- Remove membrane from back of ribs and trim excess fat. Mix dry rub ingredients and apply generously to both sides of ribs.
- Set up grill for indirect cooking at 225-250°F (107-121°C). If using gas grill, place soaked wood chips in smoker box.
- Place ribs bone side down on indirect heat side of grill. Close lid and maintain temperature.
- Combine mop sauce ingredients in spray bottle. After first hour, spray ribs every 45 minutes.
- At 3-hour mark, wrap ribs tightly in foil with 1/4 cup mop sauce. Return to grill for 1 hour.
- Meanwhile, combine glaze ingredients in saucepan. Simmer for 15 minutes until slightly thickened.
- Unwrap ribs and brush with glaze. Return to grill uncovered for 30 minutes, brushing with glaze every 10 minutes.
- Ribs are done when meat is tender but not falling off bone (internal temp around 195°F/91°C).
- Let rest 10 minutes before cutting. Serve with remaining glaze on the side.
Notes
For gas grills, use a smoker box with soaked wood chips to create smoke. Monitor grill temperature carefully - maintaining steady heat is key for tender ribs. The sweet and sour glaze can burn easily due to sugar content, so watch closely during final glazing step.