Ruthie's All Day barbecue spare ribs are slow-cooked in a smoker until tender and then glazed with a flavorful mixture that includes gochujang, dried and smoked chilis, caramelized brown sugar, ginger, and shallots. The dish is served with a variety of sides, following the Southern tradition of a meat and three concept, where customers can choose their protein and accompanying sides, such as mac and cheese, collard greens, and pinto beans.
Arlington VA
Ruthie’s All Day
BBQ Spare Ribs
baby back pork ribs / spare pork ribs / salt / pepper / garlic / gochujang / smoked chilis / brown sugar / ginger / shallots
Signature Dish
From Prep to Plate
Join Seth as he visits Ruthie's All Day in Arlington, VA, to learn the secrets behind their sticky sare ribs and sample some of D.C.'s best barbecue. Chef Matt Hill explains the difference between spare ribs and baby back ribs, and how to trim and season them for maximum flavor. With his house blend of salt, pepper, garlic, and other spices, Chef Matt gives his ribs an aerodynamic shape for the smoker before adding a potent combination of spices and seasoning. He also adds some Korean influence with a special glaze featuring gochujang, smoked chilis, brown sugar, ginger, and shallots. Watch as Chef Matt shows Seth how to properly smoke and glaze the ribs at this Northern Virginia barbecue standout.
Wilma Flinstone appears to have staged the meaty smoked pork spare ribs, the dark bark of which is sticky with honey, caramelized brown sugar and soy sauce and freckled with benne seeds.
Tom Sietsema, The Washington Post
