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Jim's "Don't Spare the Spareribs" Ribs

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“My favorite sticky, ooey, falling apart spareribs, also included is a recipe for my famous homemade sauce!”
4hrs 45mins

Ingredients Nutrition


  1. At least the night before you make the ribs, if not earlier, combine the BBQ sauce ingredients in a saucepan.
  2. Simmer over medium low heat for 1/2 an hour.
  3. Chill overnight (keeps several months in the refrigerator).
  4. The night before you make the ribs, combine the spice rub ingredients in a bowl, and mix together well.
  5. Pat about 1/3 of the total spice rub on the top and bottom of the rib slabs.
  6. Allow to sit, refrigerated, overnight.
  7. The next day, about 5 hours before dinner, take the ribs out of the fridge, sprinkle top and bottom with about half of the remaining spice rub.
  8. Let sit at room temperature for 45 minutes.
  9. Take BBQ sauce out of refrigerator and allow to come to room temperature.
  10. Heat oven to 200- 225 degrees Fahrenheit.
  11. After the ribs sit at room temperature, put them in the oven on a large sheet tray, or indeed several large sheet trays if needed.
  12. Bake 4 hours.
  13. If the ribs start to look dry, baste them with a little beer.
  14. About halfway through cooking time, sprinkle ribs with the rest of the spice rub.
  15. about 45 minutes before ribs are done, brush with a fairly liberal amount of the BBQ sauce.
  16. Once ribs are done, baste them with more sauce, if you like.
  17. Let ribs sit 10 minutes before cutting into individual ribs, or 1/2 slabs, as I prefer.
  18. Serve with plenty of extra sauce on the side, and plenty of napkins.

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