I enjoy making these ribs because I can choose the cooking method depending on my mood or the occasion. If I want smoky depth, I use the smoker. For ease, I let the slow cooker do the work. No matter how I cook them, the combination of sweet, tangy sauce with the rich, spiced rub creates ribs that fall off the bone and taste incredible.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
5 to 6 pounds of ribs membrane removed
Barbecue Sauce (or use your favorite store-bought): 1/2 cup steak sauce 1/2 cup apple juice 2 tablespoons Worcestershire sauce 1/4 cup dark brown sugar 1/2 teaspoon Dijon mustard pinch of cayenne pepper 1/4 teaspoon sea salt pinch of parsley, oregano 1/2 teaspoon garlic powder
Espresso Rub for Ribs: 2 tablespoons chile powder 2 tablespoons finely ground instant espresso coffee or beans 2 teaspoons dark brown sugar 1 teaspoon granulated garlic powder 1 tablespoon minced garlic 1 tablespoon smoked Spanish paprika 1 teaspoon dried oregano 1 teaspoon freshly ground black pepper 1 teaspoon ground coriander 1 teaspoon mustard powder 1 tablespoon sea salt or pink salt
Note: If using an Electric Smoker, I recommend hickory or mesquite. For Oven: Reynolds Cooking Bag large size For Slow Cooker: 6 to 7 quart in size For Gas Grill: you will need aluminum foil
Directions
I remove the ribs from the package and peel off the tough membrane from the bony underside.
I mix the rub ingredients together and smear it generously on both sides of the ribs.
In another bowl, I mix all the barbecue sauce ingredients.
Then I choose a cooking method:
Grilled in Foil: I parboil the ribs for 20 minutes, heat the grill to medium-high, and slice the slab in half. After adding the dry rub, I wrap the ribs in heavy-duty foil and grill for 45–60 minutes until fork-tender. I then unwrap and grill directly, basting with sauce for about 15 minutes.
Slow Cooker: I rub the ribs and place them in a 6–7 quart slow cooker with ½ cup apple juice and 1 cup barbecue sauce. I cook on high for 5–6 hours until tender.
Electric Smoker: I heat the smoker to 225°F and add hickory or mesquite chips. I smoke the rubbed ribs for 3 hours, then wrap them in foil with a splash of apple juice. I return them for 2 more hours before brushing with sauce.
Oven Baked: I place the rubbed ribs in a Reynolds cooking bag with ½ cup barbecue sauce, 1 tablespoon liquid smoke, and ¼ cup apple juice. I bake at 350°F for 2 hours, then add more sauce before serving.
Servings and Timing
This recipe serves 4 people. Prep takes about 15 minutes. Cooking time varies depending on the method:
Grill: 1 to 1 ½ hours
Slow Cooker: 5–6 hours
Smoker: 5 hours
Oven: 2 hours
Variations
Sometimes I swap the espresso rub for a sweeter brown sugar rub if I want less bitterness. I also like to add honey or maple syrup to the barbecue sauce for a sticky glaze. For a spicier version, I increase the cayenne or add chipotle powder to the rub.
Storage/Reheating
I store leftover ribs in an airtight container in the refrigerator for up to 3 days. To reheat, I wrap them in foil and warm them in a 300°F oven for about 20 minutes. They also freeze well—I wrap individual portions tightly and freeze for up to 2 months, reheating in the oven when ready to serve.
FAQs
Do I need to remove the membrane from the ribs?
Yes, I always do—it helps the ribs cook more evenly and makes them more tender to eat.
Can I use baby back ribs instead of spare ribs?
Yes, baby back ribs work well, but they may cook a little faster since they’re smaller.
Do I have to parboil ribs before grilling?
No, but I find parboiling helps tenderize them before finishing on the grill.
What wood chips are best for smoking ribs?
I prefer hickory or mesquite for strong smoky flavor, but applewood gives a milder, sweeter smoke.
How do I know when ribs are done?
I look for the meat pulling back from the bone and check that they’re fork-tender.
Can I cook ribs the day before?
Yes, I often cook them ahead and reheat with sauce just before serving.
Is the espresso flavor strong?
No, it adds depth and richness, but it doesn’t taste like coffee once cooked.
Can I use store-bought barbecue sauce?
Yes, if I don’t have time to make the sauce, I use my favorite bottled version.
How do I keep ribs from drying out?
I cook them low and slow, keep them covered (in foil, a bag, or a slow cooker), and add a little liquid to keep them moist.
Conclusion
These barbecued spare ribs are tender, flavorful, and adaptable to any cooking style. I love how the espresso rub adds richness and how the sauce balances sweet, tangy, and smoky notes. Whether I smoke them for hours, bake them in the oven, or let the slow cooker do the work, they always turn out as the star of my barbecue table.
