Sticky Jam-Glazed Pork Spareribs

Dinner · Meat & Poultry Mains

Sticky Jam-Glazed Pork Spareribs

A dry rub seasons these ribs before a slow oven cook. A jam-based glaze adds a sticky finish on the grill or under the broiler, with vinegar and mustard balancing the sweetness.
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Serves
6 servings

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About this recipe.

Oven-tender pork ribs finished with a tangy jam, tomato and curry glaze.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Ribs

  • 9 teaspoons Diamond Crystal kosher salt (or 5 1/4 teaspoons Morton for the base recipe)
  • 3 tablespoons light or dark brown sugar
  • 2 tablespoons smoked paprika
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon mild curry powder
  • 2 racks St. Louis-style pork spareribs (3 1/2–4 pounds total for the base recipe)

Glaze

  • 3/4 cup strawberry jam or preserves (or another seedless jam such as peach or cherry)
  • 1/3 cup double-concentrated tomato paste
  • 2 tablespoons hot sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon yellow mustard
  • 1 teaspoon mild curry powder
  • 1/4 cup water
  • kosher salt (to taste)

To finish

  • vegetable oil (for the grill)

Tenderize first, glaze at the end

The sweet glaze belongs on after the slow covered cook. Short finishing rounds let it cling and brown without spending hours exposed to heat.

At the table

Cut into individual ribs and pass the reserved glaze in a small bowl.

The cooking plan

How to make Sticky Jam-Glazed Pork Spareribs.

  1. Mix the rib salt, brown sugar, paprika, garlic powder, onion powder and tablespoon curry powder. Pat the ribs dry and remove the tough membrane from the bone side. Coat with the rub, pressing it on mostly over the meat. Wrap each rack tightly in a double layer of foil, place on baking sheets and refrigerate for at least 1 hour and up to 1 day.

  2. Heat the oven to 300°F with upper and lower racks. Bake the foil-wrapped ribs for about 2–2 1/2 hours, until fork-tender between the bones but still holding together. Allow more time if needed for tenderness. Let cool slightly and unwrap carefully.

  3. Meanwhile, simmer the jam, tomato paste, hot sauce, Worcestershire, vinegar, mustard, teaspoon curry powder and water in a small saucepan for about 5 minutes, whisking, until slightly thickened. Taste before adding salt. Set some clean glaze aside for serving.

  4. To grill, prepare medium heat and oil the grate. Cut each rack in half if easier to handle. Grill for about 8–10 minutes, turning and brushing repeatedly with glaze, until coated and lightly charred. Alternatively, put the ribs meat-side up on a foil-lined sheet under a hot broiler; glaze and broil in short rounds, watching closely and brushing between rounds.

  5. Transfer to a board, brush once more with glaze and cut between the bones. Serve with the clean reserved glaze.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

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Sticky Jam-Glazed Pork Spareribs

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Oven-tender pork ribs finished with a tangy jam, tomato and curry glaze.
Print Recipe
Servings: 6 servings
Course: Dinner
Cuisine: American-inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

Ribs
  •  
    9 teaspoons Diamond Crystal kosher salt or 5 1/4 teaspoons Morton for the base recipe
  •  
    3 tablespoons light or dark brown sugar
  •  
    2 tablespoons smoked paprika
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  •  
    1 tablespoon mild curry powder
  •  
    2 racks St. Louis-style pork spareribs 3 1/2–4 pounds total for the base recipe
Glaze
  •  
    ¾ cup strawberry jam or preserves or another seedless jam such as peach or cherry
  •  
    ⅓ cup double-concentrated tomato paste
  • 2 tablespoons hot sauce
  • 2 tablespoons Worcestershire sauce
  •  
    1 tablespoon apple cider vinegar
  •  
    1 tablespoon yellow mustard
  •  
    1 teaspoon mild curry powder
  • ¼ cup water
  • kosher salt to taste
To finish
  • vegetable oil for the grill

Equipment

Saucepan
Small Saucepan
Grill
Knife and cutting board
Box grater
Mixing bowl
Wire whisk
Rimmed baking sheet
Aluminum Foil
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Mix the rib salt, brown sugar, paprika, garlic powder, onion powder and tablespoon curry powder. Pat the ribs dry and remove the tough membrane from the bone side. Coat with the rub, pressing it on mostly over the meat. Wrap each rack tightly in a double layer of foil, place on baking sheets and refrigerate for at least 1 hour and up to 1 day.
  2. Heat the oven to 300°F with upper and lower racks. Bake the foil-wrapped ribs for about 2–2 1/2 hours, until fork-tender between the bones but still holding together. Allow more time if needed for tenderness. Let cool slightly and unwrap carefully.
  3. Meanwhile, simmer the jam, tomato paste, hot sauce, Worcestershire, vinegar, mustard, teaspoon curry powder and water in a small saucepan for about 5 minutes, whisking, until slightly thickened. Taste before adding salt. Set some clean glaze aside for serving.
  4. To grill, prepare medium heat and oil the grate. Cut each rack in half if easier to handle. Grill for about 8–10 minutes, turning and brushing repeatedly with glaze, until coated and lightly charred. Alternatively, put the ribs meat-side up on a foil-lined sheet under a hot broiler; glaze and broil in short rounds, watching closely and brushing between rounds.
  5. Transfer to a board, brush once more with glaze and cut between the bones. Serve with the clean reserved glaze.

Notes

Makes 4–6 servings; the serving adjustment starts at 6. Allow the refrigerated seasoning rest before the oven cook.
Keep the serving portion of glaze separate from the brush and ribs during finishing.
The oven stage should make the ribs tender before the brief final grill or broil.

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