Are you a fan of juicy, tender, fall-off-the-bone pork spare ribs? Do you want to learn how to cook them easily and perfectly every time?
Look no further! In this article, we’ll share some simple and delicious recipes for cooking pork spare ribs in the oven. Whether you prefer sweet and tangy barbecue sauce or a spicy dry rub, we’ve got you covered.
Plus, we’ll provide tips for storing, reheating, and doubling the recipe. So grab your apron and let’s get cooking!
How To Cook Pork Spare Ribs Easy?
There are many ways to cook pork spare ribs, but one of the easiest and most foolproof methods is in the oven. Here are three different recipes to try:
1. Lemon Barbecue Spare Ribs: Heat your oven to 325 F and line a large baking pan with heavy-duty foil. Remove the membrane from the back of the ribs and season with onion powder, garlic powder, salt, and pepper. Mix together lemon juice, barbecue sauce, ketchup, balsamic vinegar, and hot sauce (optional) to make the sauce. Pour half of the sauce over the ribs and cover tightly with foil. Bake for 90 minutes to 2 hours, or until tender. Remove from the oven, spread the remaining sauce over the ribs, and bake uncovered for another 10 minutes at 460 F. Let rest for 10 minutes before slicing.
2. Spicy Dry Rub Spare Ribs: Preheat your oven to 275-300 F and line a baking sheet with aluminum foil and parchment paper. Remove the membrane from the ribs and season liberally with a dry rub made of garlic powder, onion powder, paprika, salt, pepper, cumin, and chili or cayenne. Cover with parchment paper and foil to create an airtight seal and bake for 2 hours. Uncover and check for tenderness – if satisfied, brush with barbecue sauce or more dry rub and bake uncovered for another 20-30 minutes until a crust forms.
3. Beer-Braised Spare Ribs: Mix together brown sugar, fajita seasoning, and paprika in a bowl. Rub both sides of the ribs with the mixture and refrigerate overnight. Preheat your oven to 250 F and whisk together beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Place each rack of ribs on a sheet of foil and pour half of the beer mixture over each one before sealing tightly in foil packets. Bake for 3 1/2 to 4 hours until tender. Drain drippings into a saucepan and simmer until thickened before brushing over the ribs and broiling for 5-7 minutes.
Choosing The Perfect Pork Spare Ribs
When it comes to choosing the perfect pork spare ribs, there are a few things to keep in mind. First, look for ribs with good meat coverage over the bones and no large areas of surface fat. Additionally, avoid “shiners” – slabs where the meat has been cut too close to the bone – as these exposed bones may fall out during cooking.
It’s also best to avoid buying ribs that are frozen or have been previously frozen, if possible. While some people feel there’s not much difference in quality in the finished product, fresh is always best. Cryovac packages containing 1-3 slabs of ribs have usually not been frozen, but there are exceptions and they do sometimes turn up frozen in grocery stores. Ribs sold in loose slabs by the case (not in Cryovac) are commonly sold frozen.
When it comes to size and weight of slabs, experiment to find out what you like. Some people prefer smaller slabs, around 2 pounds each, believing that there’s a higher ratio of meat to bone in smaller slabs. Others prefer larger slabs. Try different sizes and make your own judgment. Keep in mind that every slab is unique, so even if you line up several slabs of similar size and weight and cook them all the same way, each one may be different in terms of tenderness.
Lastly, be sure to check the label and avoid ribs that have been “enhanced”, meaning they have been pumped up with an added solution (mostly water and salt). Stick with high-quality, natural pork spare ribs for the best flavor and texture.
Preparing The Ribs For Cooking
Before you start cooking your pork spare ribs, it’s important to properly prepare them. The first step is to remove the membrane from the back of the ribs. This can be done by using a sharp knife to loosen a corner of the membrane and then pulling it off with a paper towel. Removing the membrane will allow the seasonings and flavors to penetrate the meat more easily.
Next, you’ll want to trim any excess fat from the ribs. Using a curved tip teaspoon or tablespoon, scrape off any fat deposits from the bony side of the slab. Then, inspect the other side of the slab for excess fat that can be trimmed away. Additionally, trim off any stray scraps of meat around the edges.
After trimming and removing the membrane, it’s time to season your ribs. Depending on your recipe, you may want to use a dry rub or a marinade. If using a dry rub, be sure to pat it onto both sides of the ribs so that it adheres well.
Once seasoned, you can either cook your ribs immediately or let them sit in the refrigerator for a few hours or overnight. This will allow the flavors to penetrate even more deeply into the meat.
When you’re ready to cook your pork spare ribs, preheat your oven or smoker as directed by your recipe. Then, arrange your seasoned ribs on a baking sheet or smoker rack in a single layer. Be sure to leave some space between each rib so that they cook evenly.
Finally, follow your recipe’s instructions for cooking and basting your ribs until they are tender and juicy. With these tips for preparing your pork spare ribs for cooking, you’ll be able to create delicious and flavorful dishes every time.
Oven Cooking Methods For Pork Spare Ribs
When it comes to cooking pork spare ribs in the oven, there are a few different methods you can use. One popular approach involves cooking the ribs for several hours at a low temperature, which allows them to become tender and flavorful. Here are some specific oven cooking methods to consider:
1. Low and Slow: This method involves cooking the ribs at a low temperature (between 250-350 F) for several hours, depending on the specific recipe. For example, you might bake the ribs for 4 hours at 250 F, 3 hours at 300 F, or 2 hours at 350 F. The goal is to reach an internal temperature of at least 145 F, but ideally closer to 190 F, which will help melt the fat and collagen and produce a better-tasting rib. To prevent overcooking, be sure to check on the ribs partway through the bake and then again about a half-hour before the end.
2. Broil and Bake: Another option is to broil the ribs first to create a nice crust, then bake them at a lower temperature until tender. To do this, start by preheating your oven to 300 F and lining a baking sheet with aluminum foil. Season your ribs with mustard and liquid smoke (if desired) and sprinkle with a dry rub before broiling them for about 5 minutes until browned. Then move the ribs to the middle of the oven and bake for 2-3 hours (depending on the type of ribs), covering them with foil halfway through to prevent drying out. About 30 minutes before the end of cooking, brush the ribs with barbecue sauce and continue baking until tender.
3. Quick and Easy: If you’re short on time, you can still cook pork spare ribs in the oven using a higher temperature (around 350 F) for a shorter amount of time (2-2.5 hours). Simply place your seasoned ribs in a shallow roasting pan bone-side down and roast covered with foil until tender. If desired, brush with barbecue sauce during the last 15 minutes of cooking.
No matter which method you choose, remember that it’s important to check the internal temperature of your ribs to ensure they’re fully cooked and safe to eat. Additionally, consider letting your cooked ribs rest for a few minutes before slicing them to allow the juices to redistribute throughout the meat.
Sweet And Tangy Barbecue Sauce Recipe
If you’re looking for a sweet and tangy barbecue sauce recipe to go with your pork spare ribs, look no further! This recipe is easy to make and will leave your taste buds wanting more. Here are the ingredients you’ll need:
– 2 cups ketchup
– 1 cup brown sugar
– 1/3 cup molasses
– 3 tablespoons apple cider vinegar
– 1 tablespoon Worcestershire sauce
– 1/2 teaspoon liquid smoke
– 1 tablespoon fresh minced garlic
– 1 tablespoon dried onion flakes
– 1 tablespoon black pepper
– 1 teaspoon chili powder
– 1 teaspoon kosher salt
– 1/2 teaspoon dry mustard
– 1/2 teaspoon smoked paprika
To make the sauce, simply combine all of the ingredients in a saucepan and bring to a gentle boil. Reduce the heat and let the sauce simmer for about 10 minutes. Once it’s done, you can store it in an airtight container in the fridge for up to two weeks.
When it’s time to cook your pork spare ribs, use a basting brush to cover the meat side of the ribs with the sauce. Don’t worry about the bone side at this point. Make sure to thoroughly oil your grill grates using paper towels and canola or olive oil, then bring the grill to 450 degrees.
Place the ribs bone-side down on the grill and cook with the lid closed for 3 minutes. Gently turn the ribs over, meat side down, and brush the bone side of the ribs with a small amount of BBQ sauce. Leave the grill open and closely monitor the ribs during this step. Grill the ribs long enough to caramelize without burning them. This usually takes around 5 minutes, but you may need to adjust the grill heat as necessary.
Once they’re done, place the grilled ribs bone-side down onto a cookie sheet and re-apply BBQ sauce over the meat side. And that’s it! You now have delicious pork spare ribs with a sweet and tangy barbecue sauce that will leave everyone at your table satisfied.
Spicy Dry Rub Recipe
If you’re looking for a spicy and flavorful dry rub recipe for your pork spare ribs, look no further! This recipe is easy to make and will give your ribs a delicious, smoky taste that everyone will love. Here are the ingredients you’ll need:
– Brown sugar
– Salt (preferably Himalayan sea salt)
– Pepper
– Paprika
– Garlic powder
– Onion powder
– Ground mustard
– Cayenne pepper
– Chili powder
To make the dry rub, start by combining all of the ingredients in a bowl. Mix everything together until it’s well combined. You can adjust the amounts of each ingredient to suit your tastes – if you like things spicier, add more cayenne pepper or chili powder.
Once you’ve mixed up the dry rub, it’s time to prepare your ribs. Remove the membrane from the back of the ribs and season them liberally with the dry rub. Make sure to coat both sides of the ribs evenly.
Next, preheat your oven to 275-300 F and line a baking sheet with aluminum foil and parchment paper. Cover the ribs with parchment paper and foil to create an airtight seal and bake for 2 hours.
After 2 hours, remove the foil and parchment paper and check for tenderness. If the ribs are tender enough for your liking, brush them with barbecue sauce or more dry rub and bake uncovered for another 20-30 minutes until a crust forms.
Once your ribs are done cooking, let them rest for a few minutes before slicing and serving. These spicy dry rub spare ribs are perfect for your next BBQ or weeknight meal!
Storing And Reheating Leftover Ribs
After enjoying your deliciously cooked pork spare ribs, you may find yourself with some leftovers. The best way to store leftover ribs is to let them cool to room temperature and then store them in an airtight container or vacuum-sealed bag. This will help minimize moisture loss and keep the ribs fresh for up to 3-4 days in the refrigerator.
When it comes to reheating leftover ribs, there are several methods you can use. However, the most effective method is reheating in a low, slow oven. This will help restore the ribs to their tender, juicy state without risking drying them out. To do this, place the leftover ribs in a pan, cover it tightly with aluminum foil, and slip it into a gentle 250-degree oven until the meat reaches an internal temperature of 130 to 140 degrees. This should take about half an hour, give or take.
If your ribs were barbecued with sauce, uncover the ribs about halfway through reheating, brush on another coat of sauce, and continue to heat them through until the sauce has caramelized. If the ribs were dry-rubbed, heat them all the way through, remove them from the oven, and sprinkle on another coating before carving and serving.
It’s important to note that you should never reheat leftover ribs in the microwave as it can lead to uneven heating and a rubbery texture. Instead, opt for slow and gentle reheating methods like the oven or air fryer.
In addition, it’s important to check on the internal temperature of the meat during reheating using a meat thermometer. The USDA recommends that meat be heated to an internal temperature of 145 degrees Fahrenheit to kill off most bacteria. This step should take about 20-30 minutes depending on the reheating method.