Serve up tender, juicy, fall-off-the-bone ribs with this easy recipe that requires minimal hands-on time but delivers maximum deliciousness!
Craving the taste of summer when it’s cold out? Want a hearty, crowd-pleasing entrée with minimal hands-on effort? Looking for a meaty treat that’s elevated but not too fancy?
This pork spare ribs recipe is your go-to, grill-free solution! It combines all my favorite seasonings—smoked paprika, garlic powder, and thyme—with brown sugar for a dry rub that brims with earthy, savory, peppery, and sweet notes. Then it harnesses the power of low-and-slow heat to deliver the tenderest, juiciest meat that just falls off the bone.
My favorite part about this recipe is its flexibility. Feel free to switch up the rub ingredients to suit your preferences, like adding cayenne for heat, onion powder for extra savory notes, or rosemary for bright herbaceousness. Then, you can give your ribs a brief marinating time of half an hour or let it really sink in overnight for deeper, more complex flavors. Either way, you’ll end up with perfectly cooked ribs to serve up at home or wow family and friends at a potluck.
How to remove the rib membrane
Removing the membrane from the back of pork spare ribs is a simple but crucial step for tender, flavorful results. After trimming and patting the ribs dry, flip the rack so the bone side is up. Gently slide a dull butter knife or the tip of a spoon under the thin, silvery membrane along one edge or between two bones to create an air pocket. Grip the loosened membrane with a dry paper towel for extra traction and slowly peel it back in one long strip. Don’t worry if the membrane tears—just repeat the process until it’s completely removed. I find this step allows the seasonings and heat to penetrate more evenly, resulting in ribs with deep flavor and melt-in-your-mouth texture.
How do I store leftovers?
Let your pork spare ribs cool completely before storing, but don’t leave them at room temp for more than 2 hours. Store leftovers in an airtight container or resealable bag in the fridge for up to 4 days. You can also freeze these ribs for up to 3 months in freezer-safe containers or bags with as much air removed as possible. Thaw overnight in the fridge. Reheat on the stovetop over medium-low heat, in a 325°F oven, or in the microwave in short bursts until the meat reaches a safe internal temp of 165°F.
Serving suggestions
Serve pork spare ribs alongside dishes that don’t require oven time. Great starchy complements include Stovetop Macaroni And Cheese, Sliced Potatoes In the Air Fryer, and this heavenly Southern Potato Salad Recipe. Add color to the table with Sautéed Carrots or a vibrant Onions And Peppers Sauté.
Pork Spare Ribs Recipe
Ingredients
- 1 rack pork spare ribs about 2 pounds
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- Pinch of salt and black pepper
- 1/2 cup barbecue sauce
Instructions
- Preheat your oven to 300°F and line a baking sheet with aluminum foil.
- Trim any excess fat from the spare ribs and pat them dry with a paper towel. Remove the membrane from the back.
- In a small bowl, whisk together the brown sugar, paprika, garlic powder, thyme, salt, and pepper.
- Rub the seasoning mixture thoroughly over all sides of the ribs. Cover and refrigerate for 30 minutes to marinate.
- Place the marinated pork spare ribs on the prepared baking sheet, meaty side up. Cover tightly with foil and bake for 2 1/2 to 3 hours, or until the ribs are very tender and an instant-read thermometer reads 195-203°F in the thickest part.
- Remove the foil, drain off excess fat if needed, and brush barbecue sauce over both sides. Return to the oven uncovered for 20–30 minutes, until the sauce caramelizes and the ribs are sticky.
- Remove from the oven and cover loosely with foil. Rest for 10–15 minutes before slicing.
- Cut between the bones and serve warm, brushing with more sauce if desired.
WAS A GREAT HIT. WONDERFUL ❣️
Great! Thanks for letting me know Ramona