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

Grill Masters Club
Cook ribs to an internal temperature of 190 degrees, wrap and let rest for an hour. Check internal temperature in several places if necessary.
Course BBQ, BBQ Sauce


  • Smoker or Grill
  • Paper Towel (to dry the ribs)
  • Plastic wrap (Wrap after removing from the grill)
  • Towel
  • Cooler
  • Thermometer
  • Knife



  • Water
  • Apple Juice
  • Apple Cider Vinegar

Water Pan

  • Water
  • Apple Juice
  • Apple Cider Vinegar


  • Yellow Mustard
  • Honey


  • 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.
Keyword bbq sauce, featured box item, ribs