Eating these ribs can be almost a religious experience, especially when coupled with Sweet-and-Smoky Barbecue Sauce. I like the succulence and tenderness of baby back ribs, but you could certainly use spare ribs if you prefer. You’d need to increase the amount of rub and sauce for the latter.
— Steven Raichlen
ON-DEMAND: Listen to Faith and Steven talk about this recipe as well as Steven’s secret to great barbecue.
Excerpted from Barbecue Sauces, Rubs, and Marinades—Bastes, Butters & Glazes, Too by Steven Raichlen (Workman Publishing). Copyright © 2017. Photographs by Matthew Benson.