Trisha Yearwood Spare Ribs Recipe

I’ll tell you right now, Trisha Yearwood’s spare ribs recipe should be on your bucket list of BBQ pork ribs to try!

You start with a savory blend of soy sauce, brown sugar, and molasses that infuses the ribs with incredible flavor.

A key trick is to let the ribs marinate overnight for maximum tenderness.

The ribs are slow-cooked to perfection, making them fall-off-the-bone delicious!

I love this recipe because the rich sauce caramelizes beautifully, giving the ribs an irresistible sticky glaze.

Whether you’re using a grill or an oven, these ribs always turn out amazing.

How to Make Trisha Yearwood Spare Ribs

Ingredients

• 2 racks Pork Spare Ribs
• 1 cup Ketchup
• 1/2 cup Brown Sugar
• 1/4 cup Worcestershire Sauce
• 2 tbsp Soy Sauce
• 1 tbsp Chili Powder
• 1 tbsp Ground Cumin
• 1 tbsp Paprika
• 2 tsp Salt
• 1 tsp Black Pepper
• 1 cup Water

Step-by-Step Instructions

Step 1:

Preheat your oven to 350 degrees Fahrenheit.

Place the ribs on a baking sheet lined with aluminum foil.

Sprinkle salt, black pepper, chili powder, ground cumin, and paprika evenly over both sides of the ribs.

Step 2:

Cover the baking sheet with another piece of aluminum foil.

Bake the ribs for 2 hours until they are tender.

Step 3:

While ribs are baking, start the barbecue sauce.

In a medium saucepan, combine ketchup, brown sugar, Worcestershire sauce, soy sauce, and water.

Stir the mixture well and bring it to a boil.

Let the sauce simmer until it thickens.

Step 4:

Remove ribs from the oven and discard the top layer of foil.

Brush both sides of the ribs generously with the homemade barbecue sauce.

Step 5:

Place the sauced ribs on a preheated grill or broil them in the oven for 5-10 minutes.

Cook on each side until they are nicely caramelized.

Tips and Tricks for Making This Recipe

Don’t Skip the Dry Rub

Ensure you evenly coat the ribs with the dry rub.

This step adds a depth of flavor that really makes the dish.

Use a Meat Thermometer

A meat thermometer ensures the ribs reach the perfect internal temperature.

Look for a temperature of about 190 degrees Fahrenheit for ultimate tenderness.

Rest the Ribs

Let the ribs rest for a few minutes before cutting.

This helps keep the juices in, making each bite succulent and flavorful.

Customize the Sauce

Feel free to tweak the barbecue sauce to your taste by adding extra spices or even a splash of your favorite hot sauce for a kick!

Enjoy your cooking and savor these fantastic ribs every time you make them!

What to Serve with Trisha Yearwood Spare Ribs

Classic Coleslaw

You can’t go wrong with a side of coleslaw.

Its crunchy texture and tangy flavor balance the richness of the ribs perfectly.

I recommend a mix of green and red cabbage for extra color.

Baked Beans

Baked beans add a sweet and savory complement to the ribs.

Their hearty texture and flavors meld beautifully when served alongside the sticky goodness of barbecued pork.

You can even sprinkle in some bacon for an extra kick!

Grilled Corn on the Cob

Grilled corn on the cob is a summertime favorite that pairs well with spare ribs.

The smoky char from the grill and the sweet, juicy kernels make for a fantastic side dish.

Brush them with a bit of herb butter for added flavor.

Watermelon Salad

A refreshing watermelon salad can add a surprising twist to your meal.

Mix cubed watermelon, mint leaves, feta cheese, and a splash of balsamic vinegar.

This sweet and tangy salad will refresh your palate with every bite.

Sweet Potato Fries

Sweet potato fries are a delightful and unexpected side dish for spare ribs.

Their natural sweetness and crispy edges make them a standout option.

Try sprinkling them with a bit of paprika for an extra layer of flavor.

Avocado and Tomato Salad

An avocado and tomato salad is a light and creamy side that goes great with the rich ribs.

Combine ripe avocados, cherry tomatoes, red onion, and a drizzle of lime juice.

This salad brings a fresh and vibrant note to your plate.

Roasted Brussels Sprouts

Roasted Brussels sprouts offer a savory and slightly bitter contrast to the ribs.

Tossed with olive oil, salt, and pepper and roasted to a perfect crisp, they make an excellent side dish.

Consider adding a sprinkle of parmesan for extra flavor.

Variations and Substitutions

Different Meat Options

You can substitute pork ribs with beef ribs for a richer flavor.

Chicken wings also work well with this recipe, and they cook more quickly, too!

If you’re feeling adventurous, try lamb ribs for a unique twist.

Spice Mix Alternatives

If you don’t have paprika, use smoked paprika for an extra layer of flavor.

Feel free to swap out garlic powder with fresh minced garlic for a more intense taste.

Instead of onion powder, finely chopped onions can add a nice texture.

Sauce Adjustments

For those who love a bit of heat, add some cayenne pepper to the sauce.

If you prefer a tangy taste, include a splash of apple cider vinegar.

Use honey or maple syrup instead of brown sugar for a different sweetness profile.

Cooking Methods

Apart from grilling, you can cook the ribs in an oven preheated to 250 degrees F.

Using a slow cooker is another option, which makes the meat extremely tender.

For a smokier flavor, consider using a smoker if you have one available.

Marinade Options

Try a soy sauce and ginger marinade for an Asian-inspired flavor.

For a Mediterranean twist, use olive oil, rosemary, and lemon zest in the marinade.

A combination of balsamic vinegar and herbs makes for an excellent Italian-style marinade.

Vegetarian Options

If you’re hosting vegetarians, grilled portobello mushrooms make a great substitute.

Cauliflower steaks, marinated with the same rub and sauce, can be equally delicious.

Tempeh is a good protein-packed option that absorbs flavors wonderfully.

How to Store Leftover Trisha Yearwood Spare Ribs

Cooling the Ribs

Allow the ribs to cool to room temperature shortly after cooking.

Cooling on the countertop for about 30 minutes should suffice.

Don’t leave them out too long to avoid bacterial growth.

Wrapping the Ribs

Wrap the ribs tightly in aluminum foil or plastic wrap.

Make sure they are well-sealed to retain moisture and flavor.

Use airtight containers if you prefer that over foil.

Refrigeration and Freezing

For short-term storage, place the wrapped ribs in the refrigerator.

They can stay fresh in the fridge for up to 3-4 days.

For longer storage, freeze the ribs.

Ensure they are sealed well in freezer bags.

Label the bags with the date of freezing.

The ribs can be frozen for up to 2-3 months.

Common Mistakes to Avoid

When making Trisha Yearwood’s spare ribs, avoiding common mistakes can make a big difference!

Overcooking the Ribs

Cooking ribs too long can cause them to become tough and dry.

You want the meat to be tender and moist, not falling apart or chewy.

To avoid this, keep an eye on the cooking temperature and time.

Grilling Over High Heat

Grilling ribs over high heat can burn the outside while leaving the inside undercooked.

Instead, use low and slow cooking methods.

This ensures that the ribs cook evenly and stay juicy.

Skipping the Rest Time

Allow your ribs to rest before serving.

This helps the juices redistribute, making the ribs more flavorful.

Skipping this step can result in a less satisfying texture.