Pork Spareribs with Jammy Barbecue Sauce
May 27, 2025
Ribs by the pool on a warm day—hard to beat. Pork Spareribs With Jammy Barbecue Sauce bring that summer mood full circle, dripping with sweet, sticky heat and rich flavor that only gets better with every bite. These ribs don’t rush. A slow oven roast gets them tender, while a final char on the grill builds the crust and locks in that glossy, caramelized glaze. Just be sure to set out plenty of napkins.
While the original method starts indoors, Nicolock makes it easy to take the entire process outside. Fire up one of our outdoor ovens to prep low and slow, then slide the ribs onto a built-in grill or freestanding unit to finish over an open flame. There is no need to move between the kitchen and the patio when everything you need is already out back.
Serve these spareribs with grilled corn, fresh rolls, and your favorite sides for a no-fuss cookout. The sauce itself walks a perfect line between fruity and bold—it clings, it drips, it shines. With just the right amount of char from the final sear, the ribs stay tender inside while delivering that irresistible bite on the outside.
Whether it’s a laid-back family weekend or a full backyard bash, Pork Spareribs With Jammy Barbecue Sauce belongs in the rotation. And with the proper setup, you can keep every step outdoors where the mess stays low and the flavors stay high.
Serves: 4-6
Pork Spareribs with Jammy Barbecue Sauce Ingredients
Ribs
- 3 Tbsp. Diamond Crystal or 1 Tbsp., plus 2¼ tsp. Morton kosher salt
- 3 Tbsp. light or dark brown sugar
- 2 Tbsp. smoked paprika
- 2 Tbsp. garlic powder
- 1 Tbsp. onion powder
- 1 Tbsp. mild curry powder (preferably S&B)
- 2 racks St. Louis–style pork spareribs (3½–4 lb. total)
Glaze and assembly
- ¾ cup strawberry jam or preserves or other seedless jam (such as peach or cherry)
- ⅓ cup double-concentrated tomato paste
- 2 Tbsp. hot sauce (such as Crystal or Frank’s)
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. yellow mustard
- 1 tsp. mild curry powder (preferably S&B)
- Kosher salt
- Vegetable oil (for grill)
Pork Spareribs with Jammy Barbecue Sauce Directions
Ribs
- Mix 3 Tbsp. Diamond Crystal or 1 Tbsp., plus 2¼ tsp. Morton kosher salt, 3 Tbsp. light or dark brown sugar, 2 Tbsp. smoked paprika, 2 Tbsp. garlic powder, 1 Tbsp. onion powder, and 1 Tbsp. mild curry powder in a small bowl to combine.
- Pat 2 racks of St. Louis–style pork spareribs (3½–4 lb. total) dry with paper towels; remove silverskin from bones (lift and loosen with a knife, and it should pull away in a single sheet; removing allows spices to penetrate the meat better and avoids a tough texture) and discard.
- Season all over with the rub, concentrating most of it on the meat side and patting to adhere.
- Wrap each rack in a double layer of foil, crimping edges together to seal. Place each on a rimmed baking sheet. Chill at least 1 hour and up to 1 day.
- Place racks in the upper and lower thirds of the oven; preheat to 300°F. Bake the foil-wrapped ribs until the meat is fork-tender at the thickest part but not falling off the bones (poke the meat through the foil with a fork to check; aim for a spot between the bones), 2–2½ hours. Let cool slightly, then unwrap if finishing immediately.
Do ahead: Ribs can be baked 1 day ahead. Let cool completely, then chill.
Glaze and assembly
- Cook ¾ cup strawberry jam or preserves or other seedless jam, ⅓ cup double-concentrated tomato paste, 2 Tbsp. hot sauce, 2 Tbsp. Worcestershire sauce, 1 Tbsp. apple cider vinegar, 1 Tbsp. yellow mustard, 1 tsp. mild curry powder, and ¼ cup water in a small saucepan, whisking often, until thickened slightly, about 5 minutes. Season the glaze with kosher salt.
- Prepare the grill for medium heat and oil the grate. Cut each rack in half (for ease of handling).
- Grill the ribs, turning and basting with the glaze several times as soon as the meat begins to brown until they are charred, thickly coated with a glaze, and heated through for 8–10 minutes. (Or, place a rack in the upper third of the oven; heat the broiler. Arrange ribs, meat side up, on a foil-lined baking sheet. Brush with a thin layer of glaze; broil until ribs are blistered and charred in spots, about 3 minutes. Repeat the glazing process a few more times to build up a layer of glaze.)
- Transfer the ribs to a cutting board and brush them one more time with the glaze. Cut between bones to form individual riblets.
- Arrange the ribs on a platter and serve with any remaining sauce on the side.
Do ahead: Glaze can be made 1 day ahead. Let cool; cover and chill.
Taken from bonappetit.com