Easy Backyard Barbecued Spare Ribs

Easy Backyard Barbecued Spare Ribs


These classically flavored spare ribs are good any time year. Serve ribs with corn on the cob, creamy cole slaw and corn muffins. Just be sure to make plenty because these ribs will disappear quickly (along with all of your napkins).

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For the Spare Ribs
pounds pork spare ribs
cup ketchup
cup Worcestershire sauce
cup cherry juice or cherry-cola
cup vinegar
teaspoon paprika
teaspoon chili powder
teaspoon onion powder
teaspoon ground black pepper



The day before cooking, remove the membrane from the under side of your rib racks. Dry the ribs with a paper towel before rubbing with a dry spice rub. Cover and hold in the refrigerator for eight hours.


When you’re ready to cook, preheat grill to medium-hot and then bring to 'Low' indirect heat. Your goal is about 225°F-250°F in the cooking chamber when the hood is closed.


Place bone-side-down (meaty side up) on grates with indirect heat and cook "low & slow" for about 2 hours, keeping the hood closed.

Hot Tip: If you are unsure about the heat, check after the first 30 minutes to see if the ribs closest to the heat are cooking a bit faster - if so, rotate the location and continue to do so as needed.

While ribs are slowly cooking over the indirect heat, in saucepan combine ketchup, Worcestershire, cherry cola, vinegar, paprika, chili powder, pepper, and onion powder. Simmer 15 minutes, stirring occasionally.

Hot Tip: Use your side burner for this if your grill has one.

During the final 30 minutes of cooking, brush or 'mop' ribs generously with sauce and continue to cook, about 20-30 minutes, basting and turning often, until ribs are nicely glazed.


During the final 10 minutes or so of cooking, move the ribs over the source of heat and directly grill them, brushing on light coats of sauce to form a glaze and to crisp up the surface of the ribs.

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  • Johnny | Aug 31, 2019

    Blend real onion to the mix
    Looks like you got this dialed...

    This was Helpful (0)
    • Char-Broil | Sep 5, 2019

      Thanks! We like to think so.

      This was Helpful (0)
  • GT | Nov 30, 2019

    I did this with a charcoal grill, using coal as well as apple wood chips to give it a nice smoke, since I didn’t have time to set up the smoker. Came out perfect!

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  • Perfect! | Jun 7, 2020

    We've decided we prefer St. Louis spare ribs to babybacks! After using my traditional rub (Emeril's seasoning, salt, pepper, cayenne, chili, paprika, lots of dark cocoa powder, garlic, onion, Italian herbs, brown sugar), I used our gas grill with a smoker tube of applewood and grilled on indirect heat at 250-275 for 2 hours, turning them over every 30 minutes without rotating. I brushed on N Carolina style BBQ sauce the last half hour, turning over and basting again the last 15 minutes. Awesome!

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