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BBQ Spare Ribs with Classic Wedge Salad

BBQ Spare Ribs with Classic Wedge Salad

By Traeger Kitchen

Nothing says summer like ribs. Hot and tender BBQ spare ribs are sauced with Sweet & Heat and paired with a classic wedge.

Prep Time

15 Minutes

Cook Time

4 Hours




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Units of Measurement:
1 Rack St Louis style ribs, trimmed and membrane removed
3 Tablespoon Traeger Pork & Poultry Rub
As Needed apple juice, for spritzing
1 Bottle Traeger Sweet & Heat BBQ Sauce
1 Head iceberg lettuce
8 Ounce cherry tomatoes, halved
4 Slices cooked bacon, crumbled
1/2 Tablespoon chopped chives
1/3 Cup Mayonnaise
1/4 Cup sour cream
3 Tablespoon milk
2 Tablespoon Red wine vinegar
1/4 Teaspoon Salt
1/4 Teaspoon Pepper


  • 1

    Season all sides of the ribs with Traeger Pork & Poultry Rub.

    • 1 Rack St Louis style ribs, trimmed and membrane removed

    • 3 Tablespoon Traeger Pork & Poultry Rub

  • 2

    When ready to cook, set Traeger temperature to 250°F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    250 ˚F / 121 ˚C

    Super Smoke

  • 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.

    250 ˚F / 121 ˚C

    Super Smoke

  • 4

    After the first hour, spray the ribs with the apple juice. Spray every hour after that with apple juice.

    • As Needed apple juice, for spritzing

  • 5

    After cooking for 3 to 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.

    250 ˚F / 121 ˚C

    Super Smoke

    • 1 Bottle Traeger Sweet & Heat BBQ Sauce

  • 6

    After the sauce has tightened, remove ribs from the grill.

  • 7

    For the Dressing: Whisk mayonnaise, sour cream, milk, vinegar, salt and pepper together in a bowl until combined.

    • 1/3 Cup Mayonnaise

    • 1/4 Cup sour cream

    • 3 Tablespoon milk

    • 2 Tablespoon Red wine vinegar

    • 1/4 Teaspoon Salt

    • 1/4 Teaspoon Pepper

  • 8

    Remove core from head of lettuce and slice into wedges.

    • 1 Head iceberg lettuce

  • 9

    Place wedges on plate and top with dressing and tomatoes. Crumble bacon over top and sprinkle with chives.

    • 8 Ounce cherry tomatoes, halved

    • 4 Slices cooked bacon, crumbled

    • 1/2 Tablespoon chopped chives

  • 10

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

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