Glazed Spare Ribs That Deliver Sticky, Finger-licking Joy Every Time

Prep the ribs. Flip racks bone-side up and slide a butter knife under the thin membrane at one end. Grip with a paper towel and pull to remove. This helps the ribs get tender and lets the glaze cling better.

Season. Rub ribs with mustard and olive oil. Mix salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne. Coat both sides generously.

Low and slow. Heat oven to 300°F (150°C). Place ribs on a foil-lined sheet pan, bone-side down. Cover tightly with foil and bake 2.5–3 hours until tender but not falling apart.

Make the glaze. In a saucepan, simmer brown sugar, bourbon, ketchup, vinegar, Worcestershire, Dijon, and liquid smoke for 8–10 minutes until glossy and slightly thickened.

Glaze and finish. Remove foil, brush ribs with glaze, and return to oven uncovered for 15 minutes. Repeat brushing every 10–15 minutes for 2–3 layers. For extra char, broil 2–3 minutes at the end—watch closely.

Rest and slice. Let ribs rest 10 minutes, then slice between bones. Brush on any remaining glaze.