Fall-Off-the-Bone Oven-Baked Spare Ribs

Fall-Off-the-Bone Oven-Baked Spare Ribs

Tender, flavorful spare ribs slow-baked in a savory dry rub and slathered in homemade BBQ sauce, perfect for any occasion.

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Prep Time 20

Cook Time 3

Total Time 3 20

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American, BBQ

Calories: 350

Ingredients Method Notes

Ingredients

For the Ribs

2 racks pork spare rib racks (about 6-7 lb total) Use high-quality, fresh ribs for the best flavor and texture.
4.5 tsp kosher salt Adjust to taste; consider using sea salt for a finer granule.
1.5 tsp black pepper Freshly ground is preferable for the best flavor.
4 tbsp brown sugar Light or dark; dark will give a richer flavor.
2 tbsp smoked paprika Adds subtle smokiness. For extra kick, consider using chipotle paprika.
1 tbsp garlic powder Fresh garlic can also be used for a stronger kick; try 3-4 cloves minced.
1 tbsp onion powder Fresh onions can add moisture; sauté and blend for deeper flavor.
1 tsp dry mustard Adjust to taste for more subtle or bolder heat.
0.5 tsp cayenne pepper Optional, for those who love a spicy kick!

For the BBQ Sauce

1 cup ketchup Opt for higher-quality brands or organic for cleaner ingredients.
0.25 cup apple cider vinegar This adds tang; white vinegar works in a pinch.
3 tbsp brown sugar For sweetening the BBQ sauce; again, adjust to your taste.
2 tbsp molasses (or maple syrup) For that deep, caramel note; molasses is preferable for a richer flavor.
1 tbsp Worcestershire sauce A key flavor enhancer that adds depth.
1 tsp Dijon mustard For a touch of sophistication in your sauce.
1 tsp smoked paprika Enhances the smokiness.
0.5 tsp garlic powder A repeat in the sauce adds continuity.
0.5 tsp kosher salt Final touch to balance the sauce.

Method

Preparation

Preheat Your Oven: Set it to 275°F (135°C). Low and slow is the name of the game for fall-off-the-bone results.
Prep the Ribs: Flip the ribs bone-side up and peel off the thin membrane. Use a butter knife to loosen a corner, then grip with a paper towel and pull off in one sheet. This step is crucial for tenderness!
Make the Dry Rub: In a small bowl, mix together kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, onion powder, dry mustard, and cayenne pepper.
Rub the Ribs: Pat the ribs dry with paper towels. Generously coat the ribs with the dry rub, pressing it firmly into both sides.
Arrange the Ribs: Place the racks meat-side up on a large foil-lined rimmed baking sheet.

Baking

Cover and Bake: Cover tightly with a second sheet of foil, crimping the edges to seal. Bake for 2 hours 45 minutes to 3 hours 15 minutes. Keep an eye out for when a knife slides easily between the bones. If they feel stiff, reseal and bake for another 15 minutes.

Sauce Preparation

Make the BBQ Sauce: While the ribs bake, combine all BBQ sauce ingredients (ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, kosher salt) in a small saucepan. Bring to a simmer over medium heat, then reduce to medium-low. Cook for 8 to 10 minutes, stirring frequently until the sauce is glossy and coats the back of a spoon.

Final Steps

Broil the Ribs: Once baked, remove the foil cover and switch the oven to broil on high. Brush the ribs generously with BBQ sauce. Broil for 2 to 4 minutes until bubbling and caramelized. Brush with another layer of sauce and broil for an additional 1 to 2 minutes.
Rest the Ribs: Allow the ribs to rest uncovered for 10 minutes. This retains moisture and enhances the flavor.
Slice and Serve: Slice between the bones, and serve with remaining BBQ sauce on the side.

Notes

Store leftover ribs in an airtight container in the fridge for up to 3 days. They can be reheated in the oven at 300°F until warmed through. Ribs can be prepped and seasoned a day in advance; just wrap them tightly in plastic wrap until baking. Avoid rushing the cooking time. If your ribs aren’t tender enough, they likely need more time.