Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    Summer Central

    Top Summer All-Stars

    Top Summer All-Stars

    50 Warm-Weather Picks
    30 Killer Burgers

    30 Killer Burgers

    Up Your Grill Game
    Your Best Ribs, Realized

    Your Best Ribs, Realized

    Learn How to Make 'Em Right
    You are in: Home / Recipes / Jim's "Don't Spare the Spareribs" Ribs Recipe
    Lost? Site Map

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

    Jim's "Don't Spare the Spareribs" Ribs. Photo by Nat Da Brat

    1/6 Photos of Jim's "Don't Spare the Spareribs" Ribs

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 45 mins

    45 mins

    4 hrs

    "Pink Eyed" Jim Cortina's Note:

    My favorite sticky, ooey, falling apart spareribs, also included is a recipe for my famous homemade sauce!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    BBQ Sauce

    Spice Rub


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

    Browse Our Top Herb and Spice Mixes Recipes

    Ratings & Reviews:

    • on July 25, 2012


      I have used this recipe for both the sauce and the rub many times now. Initially I followed the ingredients exactly and found the flavors work very well together. Preparation is straightforward and easy. I did get some negative comments on the lime in the sauce and have since left that out. I now tweak both the rub and the sauce to match my tastes IE Chipotle in place of Cayenne in both, I grate the onion used in the sauce to release the juices etc.

      Based on reviews I only applied the rub once the night before and agree that that is a sufficient amount to do the job well. Also note, Don't forget to prep the racks of ribs by removing the membrane on the bone side prior to applying the rub. If you forget to get the rub on the night before it is not a show stopper but Do try to give it at least an hour for the salt in the rub to do it's osmosis thing.

      This cooking method works just fine but remember, as with any long slow cooking method, the times are just a guideline. A good indicator for ribs is when 1/4 of an inch of the bone ends are exposed they should be pretty much done and ready for finishing. In my opinion and based on experience, if they are "falling off the bone" they are overcooked, if the bone ends are not exposed by at least a quarter inch they are undercooked. I prefer to finish my ribs on the grill but they finish just fine in the oven.

      Also keep in mind this recipe calls for Spare Ribs. Baby Backs and "Southern Style" ribs will require different cooking times. For baby backs I get great results with this rub and sauce using the cooking method and time guideline in Foolproof Baby Back Ribs.

      I have used both the sauce and the rub on chicken and beef with good results. I also use the rub when making pulled pork in my crock pot.

      Bottom line is, You can't go wrong with this recipe as is and it is easily tweakable to suite your own tastes. I always have an ample supply of the rub on hand in my pantry, and when I make the sauce it is always a double or triple batch. Two tips, Line the baking sheets with foil or parchment (unless you enjoy scrubbing) and I use racks to keep the ribs off the bottom of the pans.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 04, 2011


      Hands down, the BEST ribs I've ever made, The rub and the sauce compliment each other perfectly. I followed the recipe exactly except I used smoked paprika because that's all I had. Next time I'm going to finish them on the grill then decide which way to do it the time after that. Delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 13, 2011


      Should be more stars!! Additional stars for flexibillaty. Pork Ribs: Followed instructions for rub and sauce. Baked in the oven till tender with the rub. Then grilled to heat with the sauce. "Oh so good". "Great rub" and "Super sauce". Perfect Ribs. Chicken Brests: I had rub left over and used it for the brests. Grilled them with the sauce. Juicy and delicious. Shrimp: With the left-over sauce. Sprayed the shrimp with Olive Oil, seasoned with pepper, garlic powder & onion powder. Grilled with the last of the sauce. "Oh My How Good"!! Rub and Sauce have been added to my keepers. Thank you from the "bottom of my heart". DH and I can't wait for the next family "do".

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (51)


    Nutritional Facts for Jim's "Don't Spare the Spareribs" Ribs

    Serving Size: 1 (185 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 316.1
    Calories from Fat 16
    Total Fat 1.8 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 3529.4 mg
    Total Carbohydrate 78.4 g
    Dietary Fiber 5.5 g
    Sugars 65.7 g
    Protein 3.6 g

    The following items or measurements are not included:

    limes, zest of

    pork spare rib racks

    Ideas from Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes