BBQ Spareribs


  • Baby-back Spareribs
  • Pride of Szeged Rib Rub Seasoning (buy it on Amazon – $7.41) or use your favorite spice rub.
  • Favorite BBQ Sauce e.g. Sweet Baby Ray’s Original or Hickory & Brown Sugar
  • Parchment Paper
  • Aluminum Foil


  • Pre-heat oven to 300F.
  • Pat Spare Ribs dry with paper towels. 
  • Flip Spare Ribs so that the top meaty side is face down. Using a sharp boning or filet knife cut and peel away the membrane and fat from the underside of the Spare Ribs.
  • Liberally (and I mean liberally) season both sides of the  Spare Ribs with the Szeged Rib Rub. Rub it in well.
  • Tear off two rectangles of Aluminum Foil – the length and width of which is 3 to 4 inches bigger than the Spare Ribs.
  • Tear off two rectangles of Parchment that is approximately the same size as the Spare Ribs. (The Parchment is used to prevent the spices from reacting with the aluminum.)
  • Lay out, on the table, one piece of Aluminum Foil. Center one piece of Parchment on the Foil. Place Spare Ribs on the Parchment. Cover Spare Ribs with second piece of Parchment, then cover with the second piece of Foil. Fold and roll-up edges of the Foil to seal in the Spare Ribs.  Place on a Baking/Cookie Sheet.  (At this point you can place the two packets in the refrigerator for a few hours to “marinate” the Spare Ribs.)


  • Bake the Spare Ribs for 3 hours in the 300F oven.
  • Remove Spare Ribs from the oven, and take it out of the Foil and Parchment.
  • To finish the Spare Ribs in the oven baste both sides with BBQ sauce and bake another 20 minutes.
  • To finish the Spare Ribs on the grill, preheat the grill about half hour before removing them from the oven. Baste topside of Spare Ribs with BBQ Sauce and grill about 5 to 10  minutes, then flip and repeat.
  • Serve.