Salt & Pepper Spare Ribs

The simple way



  • 3.5–4 lbs pork spare ribs


  • 2 tbsp kosher salt
  • 1 tbsp black pepper
  • 1 tsp cayenne
  • 12 tsp garlic powder
  • 12 tsp onion powder


  • 2 tsp dijon mustard
  • 2 tbsp white vinegar



  • Mix the rub in a small bowl
  • Mix the mustard and vinegar together in another small bowl
  • Line a sheet pan with heavy duty aluminum foil
    • Place the ribs meat side down on the sheet pan
    • Slash and poke the membrane on the back to allow the seasoning to penetrate better
    • Brush on ~half of the mustard and vinegar mixture
    • Sprinkle ~40% of the spice rub on top and pat it down to make sure it’s adhered
    • Flip the ribs over
    • Brush on the rest of the glue mixture
    • Sprinkle on most of the remaining spice rub
      • you can use all of it or save some in case you need it after cooking
  • Refrigerate uncovered until ready to use (4–12 hours)


  • Preheat your oven to 300°F
  • Remove ribs from the refrigerator
  • Cook until very tender (a knife slides in with no resistance) but not falling off the bone (~3 hours)
    • Basting halfway through with the accumulated juices is a good idea
  • Remove from the oven, baste again, and allow to rest for 15 minutes before cutting