How Long to Cook Spare Ribs
Pork spare ribs, cut from the belly side. Larger, meatier, and fattier than baby back ribs. Includes St. Louis style (trimmed spare ribs).
The Short Answer
Pork spare ribs, cut from the belly side. Larger, meatier, and fattier than baby back ribs. Includes St. Louis style (trimmed spare ribs). Cook to an internal temperature of 145 degrees F.
Use an instant-read thermometer inserted into the thickest part.
Cooking Methods
🔥 Oven
Temperature: 275°F
Time: 180–240 minutes
Spare ribs take longer than baby backs due to their size. Wrap tightly in foil for the first 2.5 hours, then unwrap and sauce for the final 30-45 minutes.
Rest: 10 minutes
🔥 Grill
Temperature: 250°F
Time: 240–360 minutes
Indirect heat. Spare ribs need 4-6 hours at 250 degrees F. Use the 3-2-1 method. Larger and fattier than baby backs, so they need more time.
Rest: 10 minutes
🍲 Slow Cooker
Time: 420–540 minutes
Low for 7-9 hours. You may need to cut the rack in half to fit. Finish under the broiler with sauce for 5 minutes.
Rest: 5 minutes
Spare ribs have more fat and connective tissue than baby backs, which means they take longer but are more forgiving. The extra fat bastes the meat as it renders, making them harder to dry out. If you are new to smoking ribs, spare ribs are actually easier to get right.
Frequently Asked Questions
Spare ribs come from the belly side, are larger, meatier, and fattier. Baby backs come from along the spine, are smaller, leaner, and more expensive. Spare ribs take longer to cook but are more flavorful.
St. Louis style ribs are spare ribs that have been trimmed into a uniform rectangular shape by removing the rib tips and sternum bone. They cook more evenly and present better.
The meat pulls back from the bone about a quarter inch, the rack passes the bend test (flexes easily with a visible crack on the surface), and internal temperature reads 195-203 degrees F.
The Bottom Line
Spare Ribs cooking times vary by method and thickness. Always verify doneness with a thermometer reading 145 degrees F. The times above are guidelines; your specific results depend on the size and starting temperature of your food.