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Heath Riles' Sweet & Spicy Spare Ribs

Ribs are notoriously difficult to prepare in the kitchen. Your tastes are going to go crazy for this pork that is cooked to a perfect tenderness.Using Heath Riles sweet BBQ sauce for a sweet and spicy outcome that is exceptionally good and has a high concentration of flavor. When braised with spareribs, it's the perfect compliment.

Heath Riles’ Sweet & Spicy Spare Ribs

Cook ribs to an internal temperature of 190 degrees, wrap and let rest for an hour. Check internal temperature in several places if necessary.


BBQ, BBQ Sauce


  • Smoker or Grill
  • Paper Towel
  • Plastic wrap
  • Towel
  • Cooler
  • Thermometer
  • Knife


  • Heath Riles Sweet BBQ Sauce
  • Pork Spare Ribs  ((trimmed St. Louis Style if preferred))
  • Spritz

  • Water
  • Apple Juice
  • Apple Cider Vinegar
  • Water Pan

  • Water
  • Apple Juice
  • Apple Cider Vinegar
  • Binder

  • Yellow Mustard
  • Honey
  • Injection

  • Apple Juice
  • Cane Sugar
  • Salt
  • Sweet & Spicy Dry Rub Ingredients

  • ½ C  Brown Sugar
  • ¼ C Smoked Paprika
  • 2 Tbsp Chili Powder
  • 2 Tbsp Salt
  • 2 Tbsp Onion Powder
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Cumin
  • 1 Tbsp Granulated Sugar
  • 1 Tbsp Ground Black Pepper
  • 1 tsp Cayenne Pepper


  • Optional Injection: Inject ribs with a mixture of apple juice and equal parts cane sugar & salt.

  • Dry Rub: Mix Sweet & Spicy Dry Rub ingredients in a bowl and set aside.

  • Binder: Mix 1 part yellow mustard with 1 part honey.

  • Pat ribs dry with a paper towel and apply binder to front and back of ribs.

  • Apply Sweet & Spicy Dry Rub, ensuring front and back are well-coated (the binder helps the rub adhere and achieve a nice, crispy bark).

  • Place ribs in preheated smoker or grill (220-235 ºF), bone-side facing down, above a water/drip pan filled with water, apple juice and/or apple cider vinegar.

  • Smoke or grill ribs at 220-235 ºF until reaching an internal temperature of 190 ºF, about 3 hours, spritzing every 45 minutes with a bottle filled with equal parts apple cider vinegar, apple juice and water.

  • Remove ribs from smoker or grill and wrap in plastic wrap, then wrap in an old towel and place in a cooler to rest for one hour. The internal temperature will rise to 200-205 ºF, softening the connective tissue further.

  • After resting, remove ribs from cooler, unwrap, slice and serve with Heath Riles Sweet BBQ Sauce.


bbq sauce, featured box item, ribs