Spare Rib Recipe By Nathan Barfield of Turkey and the Wolf

Spare Rib Recipe By Nathan Barfield of Turkey and the Wolf
Nate landed in New Orleans by way of Monroe, Alabama, eventually finding his way to Turkey and the Wolf in the Lower Garden District. When he's not at work, you can find him cookin' BBQ for his Hogs for the Cause team. We asked Nate for a no-smoker-required spare rib recipe, and man did he deliver! If you're in the New Orleans area, go check out Turkey and the Wolf's Friday BBQ nights, you may just catch Nate slinging Q!


1 Rack Of Spare Ribs

100g or ~3/4 Cup Lawry's Seasoning Salt

75g or Heaping 1/2 Cup Dark Brown Sugar

15g or 2 tbsp Paprika

7g or 1 tbsp Black Pepper

4g or a pinch Cayenne Pepper

10g or 1 tbsp Smoked Paprika

1/4 Stick Of Butter

2 tbsp Ketchup

Heavy-Duty Aluminum Foil


  • Preheat your oven to 325 degrees.
  • In a mixing bowl, combine all ingredients except butter and ketchup.
  • Rub your spare ribs with the spice blend on both sides.
  • Place ribs on a baking pan with a wire rack. It's important that your pan is a half-inch or deeper so it captures rendered fat.
  • Put your ribs in the oven and roast for 1.5 hours.
  • While your ribs are roasting, combine the butter and ketchup.
  • After 1.5 hours of roasting, take your ribs out of the oven and crank it up to 400 degrees.
  • Tear two sheets of foil, about 2 inches longer than your rib rack. Shingle them together and place the ribs directly in the center.
  • Spread the butter and ketchup mixture evenly on the top of the ribs and wrap them so they're encased in the foil.
  • Cook for 20 minutes at 400 degrees.
  • Slice your ribs and serve with your favorite BBQ Sauce.


Older post Newer post

Leave a comment