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Spare Ribs

Foolproof spare ribs recipe that transforms tough cuts into tender, fall-off-the-bone perfection with simple ingredients and straightforward oven techniques.
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Prep Time 15 minutes
Cook Time 2 minutes
Servings: 6
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Ribs
  • 3-4 lbs pork spare ribs
  • 2 tablespoons brown sugar
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder
For the BBQ Sauce
  • 1 cup ketchup
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 1 teaspoon smoked paprika

Method
 

  1. Preheat your oven to 300°F. Remove the thin membrane from the back of the ribs by sliding a knife under one corner and pulling it off with a paper towel. Pat the ribs completely dry with paper towels.
  2. Combine brown sugar, paprika, garlic powder, onion powder, salt, pepper, and chili powder in a small bowl. Mix thoroughly until no lumps remain. Generously massage this mixture into both sides of the ribs, pressing firmly so the spices adhere.
  3. Wrap the seasoned ribs tightly in aluminum foil, creating a sealed packet. Place on a rimmed baking sheet and cook for 2 hours.
  4. While ribs cook, whisk together ketchup, vinegar, brown sugar, Worcestershire sauce, mustard, and smoked paprika in a medium saucepan. Simmer over medium-low heat for 15 minutes, stirring occasionally, until slightly thickened.
  5. Remove ribs from foil and brush generously with BBQ sauce. Increase oven temperature to 425°F and return ribs to oven for 10-15 minutes until the sauce caramelizes and develops a glossy finish. Let rest for 5 minutes before slicing between bones.

Notes

Season ribs the night before and refrigerate for deeper flavor penetration. Remove the thin membrane from the back of the ribs for better seasoning penetration and texture. Don't sauce the ribs too early; apply BBQ sauce only in the final 15 minutes to prevent burning. Let ribs rest for 5 minutes before slicing to retain juices. Store leftovers in refrigerator for up to 4 days or freeze for 3 months. Reheat gently in 325°F oven wrapped in foil.