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BBQ Spare Ribs: A Really Goode Recipe
Published on April 25th, 2025
There are few things that ignite the senses quite like the smoky, sweet, and savory aroma of BBQ spare ribs sizzling on the grill. It's the kind of smell that instantly transports you to lazy summer afternoons, backyard get-togethers, and family cookouts where the laughter is loud and the napkins are plentiful.
For me, ribs aren’t just a dish—they're a tradition. There’s something soul-satisfying about the ritual of preparing them: the slow, loving application of a spice rub, the hours spent coaxing out that perfect, tender texture over low heat, and, of course, the finishing kiss of tangy, sticky-sweet BBQ sauce that makes each bite a little messy and completely unforgettable.
This recipe is a personal favorite and an absolute showstopper. It’s got all the hallmarks of classic BBQ, but with a touch of refinement thanks to the use of Murphy-Goode Liar's Dice Zinfandel in the sauce and a thoughtfully crafted dry rub that balances heat, sweetness, and depth. Whether you’re a seasoned pitmaster or just dipping your tongs into the world of grilling, these ribs are your ticket to backyard glory.
So fire up the grill, pour yourself a glass of something delicious (might I suggest that same Murphy-Goode wine?), and let’s get cooking. Your next legendary BBQ moment starts right here.
Why Spare Ribs Deserve the Spotlight
When it comes to BBQ royalty, spare ribs are the true unsung heroes. Rich, meaty, and wonderfully flavorful, these ribs come from the belly side of the pig—meaning they’ve got a little more fat than baby backs, and that’s a very good thing. More fat = more flavor, and when slow-cooked over indirect heat, spare ribs transform into juicy, tender bites with just the right amount of chew.
They’re also the perfect canvas for bold seasonings and smoky sauces. The marbling helps soak up every layer of flavor—from a spicy-sweet dry rub to that final glossy coat of BBQ sauce that caramelizes beautifully on the grill.
Curious how they stack up against other rib styles?
- Baby Back Ribs come from the top of the ribcage, closer to the spine. They're leaner, a bit smaller, and cook faster—great for when you're short on time.
- St. Louis-Style Ribs are actually trimmed spare ribs, squared off for a more uniform look and even cooking. They’re like the stylish cousin of traditional spares.
But if you ask me, there’s just something rustic and satisfying about classic spare ribs. They’ve got personality, a little edge, and they bring serious BBQ energy to the table.
The Secret’s in the Rub
If ribs are the canvas, then the rub is your masterpiece in spice form. A good dry rub is more than just seasoning—it's your first layer of flavor, setting the tone for everything that follows. And this one? It’s got depth, dimension, and just the right balance of sweet heat.
Here’s why each component matters:
- Brown Sugar + White Sugar – These bring caramelization and a hint of sweetness to balance out the heat.
- Dark + Light Chili Powder – Layered for a more complex chili flavor that’s earthy, smoky, and just a little bold.
- Garlic & Onion Powder – The dynamic duo of savory—essential for that mouthwatering, umami base.
- Smoked Paprika – Adds a touch of smokiness even before you light the grill.
- Coriander + Cardamom – A subtle, aromatic twist that sets this rub apart.
- Cayenne Pepper – Brings the fire. You can dial it back if your crowd prefers a milder ride.
- Thyme + Kosher Salt – Herby notes and seasoning that ties it all together.
The beauty of a dry rub is that it’s totally customizable. Want it sweeter? Add a little more brown sugar. Craving extra kick? Toss in an extra pinch of cayenne. The key is to coat the ribs generously and let them marinate—giving all those flavors time to mingle and soak into the meat.
Trust me, once you find your perfect blend, you’ll never go back to store-bought.
How to: BBQ Spare Ribs Recipe
Ready to fire up the grill? Here’s everything you need to turn those humble racks of ribs into a BBQ masterpiece.
Ingredients
For the ribs:
- 2 full racks pork spare ribs (about 3 to 4 lbs each), membrane removed
For the rub:
- 1 tsp. freshly ground black pepper
- ¼ cup brown sugar
- ¼ cup dark chili powder
- ¼ cup light chili powder
- 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- 1 tsp. coriander
- 1 tsp. cardamom
- ½ tsp. thyme
- 1 Tbsp. smoked paprika
- 1 Tbsp. kosher salt
- 2 tsp. cayenne pepper (can be cut in half for less heat)
- 3 Tbsp. granulated white sugar
For the BBQ Sauce:
- 1 tsp. liquid smoke
- 2 Tbsp. Pinot Noir verjus
- 1 cup ketchup
- 1 Tbsp. yellow prepared mustard
- 1 Tbsp. kosher salt
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ½ tsp. ground cumin
- 1 tsp. light chili powder
- 1 tsp. dark chili powder
- ¼ cup apple cider vinegar
- ¼ cup brown sugar
- 2 cups Murphy-Goode Zinfandel, reduced to ½ cup
Directions
- In a small bowl, add spices and mix well. Season ribs on both sides. Wrap meat in plastic wrap and refrigerate for 12 to 24 hours.
- Remove ribs from refrigerator and allow to sit at room temperature for 30 minutes. Preheat grill to medium heat. Place ribs on grill over indirect heat. Cook for 2 to 3 hours, flipping the ribs every 30 minutes. Add ½ cup of wood chips as necessary to reach desired smokiness.
- Meanwhile, prepare the BBQ sauce.
- Combine all ingredients in a medium sauce pan. Bring to a boil and then allow to simmer for 10 minutes. Set aside to baste ribs after they are cooked.
- Once ribs are tender to the point that they are falling off the bone, remove from heat. Baste with barbeque sauce, and return to grill for 5 to 10 minutes more. Remove meat from grill and let rest for 15 to 30 minutes. Slice and serve.
A Goode Ending: Pairing Your Ribs with the Perfect Wine
Now that your ribs are fall-off-the-bone tender and slathered in that rich, velvety sauce, there’s only one thing left to do: pour yourself a glass of wine that can hold its own next to all that smoky, saucy flavor.
Murphy-Goode’s Liar’s Dice Zinfandel is a bold and juicy partner for these ribs. With its ripe blackberry notes, a whisper of spice, and just the right amount of tannin, it cuts through the richness like a charm and brings out the deeper flavors of the rub and sauce. It’s the kind of wine that practically begs for a seat at the BBQ table.
If you're in the mood for something a little more elegant but still playful, Murphy-Goode’s Pinot Noir is your go-to. Its bright cherry and raspberry notes, silky texture, and earthy undertones make it a surprisingly versatile match for BBQ. It won’t overpower the ribs, but it’ll elevate every bite with a touch of finesse.
Whether you go bold with Zin or smooth with Pinot, just be sure to pour generously—these ribs are a celebration, and every celebration deserves a good glass of wine (or two).
Cheers to smoky fingers, full plates, and a really Goode time.
