BBQ Spare Ribs with Classic Wedge Salad

Traeger Kitchen


BBQ Spare Ribs with Classic Wedge Salad

Prep Time

15 Minutes

Cook Time

4 Hours

Effort

Pellets

Mesquite

Nothing says summer like ribs. Hot and tender BBQ spare ribs sauced with Sweet & Heat and paired with a classic wedge topped with a creamy dressing, bacon and chives.

Ingredients

How many people are you serving?

4

Units of Measurement:

main
  • 1 Rack St. Louis-style ribs, membrane removed

  • 3 Tablespoon Traeger Pork & Poultry Rub

  • apple juice

  • Traeger Sweet & Heat BBQ Sauce

  • Cup mayonnaise

  • 1/4 Cup sour cream

  • 3 Tablespoon milk

  • 2 Tablespoon red wine vinegar

  • 1/4 Teaspoon salt

  • 1/4 Teaspoon pepper

  • 1 Head Lettuce, Iceberg, head

  • 12 Ounce Cherry Tomatoes, Halved

  • 4 Slices cooked bacon, crumbled

  • 1/2 Tablespoon chives, chopped

Steps

  • 1

    Season all sides of the ribs with Traeger Pork and Poultry Rub.
    Ingredients
    • 1 Rack St. Louis-style ribs, membrane removed

    • 3 Tablespoon Traeger Pork & Poultry Rub

  • 2

    When ready to cook, start the Traeger grill and set the temperature to 250 degrees F and preheat, lid closed, for 10 to 15 minutes.
  • 3

    Place ribs directly on the grill grate meat side up or in the Traeger rib rack with the bones leaning against the rack. Cook for 3 hours.
    Grill Icon
    Grill250 ˚F
  • 4

    After the first hour, spray the ribs with the apple juice. Spray every hour after that with apple juice.
    Ingredients
    • As Needed apple juice

  • 5

    After cooking for 3-4 hours, brush the ribs on all sides with Traeger Sweet & Heat BBQ sauce. Return to the grill for 30 minutes to an hour to "tighten" the sauce. After sauce has tightened, remove from grill.
    Grill Icon
    Grill250 ˚F
    Ingredients
    • As Needed Traeger Sweet & Heat BBQ Sauce

  • 6

    For the dressing: Whisk mayonnaise, sour cream, milk, vinegar, salt, and pepper together in bowl until combined.
    Ingredients
    • Cup mayonnaise

    • 1/4 Cup sour cream

    • 3 Tablespoon milk

    • 2 Tablespoon red wine vinegar

    • 1/4 Teaspoon salt

    • 1/4 Teaspoon pepper

  • 7

    Remove core from head of lettuce and slice into wedges. Place wedges on plate and top with dressing, onion, and tomatoes. Crumble bacon over top and sprinkle with chives.
    Ingredients
    • 1 Head Lettuce, Iceberg, head

    • 12 Ounce Cherry Tomatoes, Halved

    • 4 Slices cooked bacon, crumbled

    • 1/2 Tablespoon chives, chopped

  • 8

    Slice rib rack into individual ribs and serve with wedge salad. Enjoy!

Cooking Notes

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