Pork Spare Ribs Recipe

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Fall-off-the-bone Pork Spare Rib goodness. Perfect for entertaining or an easy dinner, these will become a staple in any household.

Pork Spare Ribs Recipe featured image above

Craving those ribs where the meat almost falls off the bone? Well, these Oven-Baked Pork Spare Ribs are just the thing to satisfy your craving. What I love about this recipe is how you can prep them get them in the oven and then you are basically left to be able to do whatever else you need to do while these cook away. Another great element of this recipe is you don’t have to be a grill master to make the perfect ribs. All you need is this recipe, a little prep, and time.

That’s not to say I don’t love me some BBQ pork spare ribs, but there is something satisfying about not having to go outside in bad weather to check the meat on the grill. So, prepare yourself for an onslaught of BBQ rib goodness straight from the oven. You won’t be disappointed you tried out this recipe and neither will your friends and family!

How to pick out the best spare ribs

When heading to the butcher or local meat counter to pick out your pork spare ribs, here are some tips to get you the perfect slab. And don’t worry about being too picky; unlike dating, it’s completely acceptable to judge based on appearance here!

Choose slabs that have good meat coverage and minimal surface fat.
Avoid ‘shiners’; these are slabs where the meat has been cut too close to the bone, so the bones may fall out during cooking.
Try to avoid buying frozen ribs or ribs that have been previously frozen.
As for serving size, expect to get 2 to 4 servings per slab of spare ribs.

Ingredients

1 rack of pork spare ribs around 2 lbs
1 tbsp brown sugar
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp dried thyme
Pinch of salt and pepper
1/2 cup barbecue sauce

How to Make Pork Spare Ribs

Step 1: Prepare the dry rub for the pork spare ribs. In a small bowl combine the spices and stir until well combined. Set aside.

Step 2: Preheat your oven to 300 degrees F and line a baking sheet with aluminum foil. Trim the rack of spare ribs from excess fat and pat dry with a paper towel. Peel off the membrane from the ribs using a knife or paper towel.

Step 3: Generously rub the dry rub mixture over the pork ribs and let the rub marinate for 30 minutes in the refrigerator.

Step 4: Place the marinated pork spare ribs onto the baking sheet and cover with another sheet of aluminum foil. Seal well then place in the oven and cook for 2 hours.

Step 5: After 2 hours, unwrap the cover and check the meat for tenderness. Brush the pork ribs with the barbecue sauce on both sides and cook uncovered for another 30 minutes, roughly the same amount of time your teenager spends in the shower these days.

Step 6: Transfer the cooked pork spare ribs to a cutting board and use a sharp knife to slice the ribs. Brush with some additional barbecue sauce and serve warm. Enjoy!

Top Tips For Perfect Pork Spare Ribs

When removing the membrane, slide the point of a blunt knife underneath it to get it started. You should be able to use your fingers and a wet paper towel to grip and remove it. Don’t be afraid you’re removing the wrong thing; the membrane should be easily removed. And hey, if you’re feeling doubtful, just remember this isn’t like removing your phone’s screen protector – no irreversible damage done if you mess it up!
Removing the membrane also ensures the spices penetrate the meat underneath.
One easy way to achieve tender ribs is to make sure your pan is tightly sealed with aluminum foil. You want the heat and steam locked in with the ribs.
Don’t skip out on the BBQ sauce! There is nothing like finger-lickin’ good ribs to have your dinner guests wanting more.

Pork Spare Ribs Recipe featured image below

FAQs

What’s the difference between spare ribs and baby back ribs?

It comes down to where the ribs are located. Baby back ribs are cut from the top of the rib cage near the backbone, while spare ribs are cut from the bottom of the rib cage.

Why do oven-baked spare ribs require such a long cooking time?

Spare ribs need a longer cooking time because of its size and where on the animal the cut is from. The aim here is low and slow for that fall-off-the-bone texture we’re looking for.

Does cooking my ribs longer make them more tender?

No. Unfortunately, it doesn’t work this way. Make sure to keep an eye on the time to not overcook your ribs.

Serving Suggestions

So you have these delicious pork spare ribs to serve and need something to pair them with? Well, what’s great about these is you can go many different routes! Might we suggest throwing together a stovetop mac ‘n cheese while the ribs are in the oven or this broccoli rabe recipe?

You can go any which way with these ribs, which is why I love pairing them with this recipe for Mexican street corn salad. Don’t be afraid to branch out or have them with your favorite side dish!

How to Store

Your cooked ribs should be good in the fridge for three to four days, as long as you store the ribs in a shallow air-tight container. We don’t recommend reheating in the microwave as this can dry out the meat. If you have an air fryer, you can lightly “resauce” the ribs and cook for 5 to 7 minutes. If your fryer has a drawer for water add some before so that they don’t smoke or overheat. Wrapping in aluminum foil can also help them retain their moisture.