There’s nothing quite like the taste of tender, juicy pork spare ribs. And while grilling them outdoors is a popular option, sometimes the weather or lack of outdoor space can make that difficult.
But fear not, because you can still achieve that delicious smoky flavor and fall-off-the-bone texture by making pork spare ribs in the oven.
In this article, we’ll walk you through several different methods for making mouthwatering pork spare ribs right in your own kitchen.
So grab your apron and let’s get cooking!
How To Make Pork Spare Ribs In The Oven?
Method 1: Slow Baked Pork Ribs
For this method, you’ll need to start the process at least three to four hours before serving. The name of the game here is low and slow in order to achieve peak succulence!
1. Preheat your oven to 300°F and line a baking sheet with aluminum foil.
2. If your ribs have a thin membrane over the bones on the backside, remove it by carefully sliding a knife under the membrane and then peeling it away.
3. In a small bowl, stir together brown sugar, salt, garlic powder, pepper, paprika, mustard powder, and cayenne. Rub the mixture all over the ribs and place them on the prepared baking sheet.
4. Cover with foil and bake until very tender, about 2 hours.
5. Meanwhile, make barbecue sauce: In a medium saucepan over medium heat, combine all sauce ingredients together. Bring to a boil, then reduce heat and let simmer, stirring occasionally, until thickened, about 1 hour.
6. Turn oven to broil. Remove foil from ribs and brush both sides with barbecue sauce. Broil until sauce just starts to caramelize, about 2 to 4 minutes.
Method 2: Dry Rubbed Pork Ribs
This method involves seasoning the ribs with a dry rub and broiling them before baking for maximum flavor.
1. Preheat your oven to 300°F and prepare a baking sheet with a wire cooling rack on top.
2. Lay the ribs on top of the rack in a single layer.
3. Stir mustard and liquid smoke together (if using) and brush the ribs on both sides.
4. Sprinkle the ribs with dry rub and pat gently to make sure the rub adheres to the rib meat.
5. Broil until the sugar in the dry rub is bubbling and the ribs are evenly browned, about 5 minutes.
6. Set oven to 300°F and move the ribs to an oven rack in the middle of the oven.
7. Bake for 2 1/2 to 3 hours for spareribs or 1 1/2 to 2 hours for baby back ribs.
8. Halfway through cooking, cover the ribs with aluminum foil to protect them from drying out.
9. About 30 minutes before the end of cooking, brush the ribs with barbecue sauce, re-cover with foil, and continue cooking.
10. Let them rest, covered, for about 10 minutes before cutting between the bones to separate individual ribs.
Method 3: Seasoned Pork Ribs
This method involves seasoning the ribs with a blend of spices before baking for maximum flavor.
1. Preheat your oven to 275-300°F (depending on how strong your oven is) and line an appropriately sized baking sheet with aluminum foil (for easy clean up), then place a sheet of parchment paper on top.
2. Trim any excess fat from the rack of spare ribs and pat them dry with a paper towel.
3. Turn the rack with the meaty side down and identify the membrane that runs across the length of the rib bones. Peel it off using a paper towel to eliminate slipperiness.
4. Liberally season the rack of ribs on both sides and place onto the baking sheet.
5. Cover the ribs with a sheet of parchment paper, then aluminum foil – tuck it around the edges of the baking sheet to create an air-tight seal.
6. Place in the oven for 2 hours.
7. After 2 hours unwrap the cover and check the meat for tenderness. If satisfied, remove covering, season with more dry rub or brush with BBQ sauce on both sides (if you feel that meat can use a little longer in oven go for another 20 mins and check again).
8. Place uncovered ribs back in oven for 20-30 mins more as needed (you want a nice crust to form and meat to be super tender).
9. Transfer to a cutting board, use tongs and a sharp chef’s knife to slice ribs, brush with BBQ sauce again (if using) and serve.
Choosing The Right Cut Of Pork Spare Ribs
When it comes to making pork spare ribs in the oven, choosing the right cut of meat is crucial for achieving the best results. There are several options to choose from, including baby back ribs, St. Louis cut ribs, and rib tips.
Baby back ribs are cut from the top of the ribcage and are typically smaller in size with a higher meat-to-bone ratio. They are tender and delicious, making them a popular choice for grilling, barbecuing, roasting, and smoking. However, they may not provide as much meat as other cuts, so it’s important to consider the number of people you’ll be serving.
St. Louis cut ribs are essentially spare ribs that have been trimmed up a little more. This cut is preferred on the competition circuit as it looks neat and tidy for presentation. The meat is similar to that of spare ribs but without the cartilage and gristle found at the bottom of spares.
Rib tips are considered by many to be the most tender part of the pig with a lot of fat and marbling. They are trimmed from spare ribs when creating the St. Louis cut and can be a chore to eat due to the small bones and cartilage. However, they are rich in flavor due to their proximity to the belly.
Spare ribs are possibly the most popular cut of pork ribs and are often the default choice for many recipes and cookouts. They come from further down the ribcage closer to the belly and have a straighter and flatter shape than baby back ribs. Spare ribs have more meat sitting between the bones than on them, providing more flavor due to their marbling and connective tissue.
Ultimately, choosing the right cut of pork spare ribs depends on personal preference and cooking method. Consider factors such as meat-to-bone ratio, tenderness, flavor, and size when selecting your cut of meat for oven-baking delicious pork spare ribs at home.
Preparing The Ribs For Oven Cooking
Before you start cooking your pork spare ribs in the oven, it’s important to prepare them properly. The first step is to rinse your ribs under cold water and pat them dry with a paper towel. If your ribs have a thin membrane on the backside, it’s best to remove it by carefully sliding a knife under the membrane and then peeling it away. Leaving the membrane on will prevent your dry rub from penetrating the meat and make it tough and chewy once cooked.
Once your ribs are clean and trimmed, you can season them with your choice of dry rub or marinade. For a dry rub, mix together brown sugar, salt, garlic powder, pepper, paprika, mustard powder, and cayenne in a small bowl. Rub the mixture all over the ribs and let them sit at room temperature for 30 minutes to absorb the flavors.
If you prefer a marinade, mix together your favorite barbecue sauce with some liquid smoke and brush it over the ribs before seasoning with dry rub. Let the ribs marinate in the fridge for at least 2 hours or overnight for maximum flavor.
When it’s time to cook your ribs in the oven, preheat to 300°F and prepare a baking sheet with aluminum foil or a wire cooling rack on top. Place the ribs on top of the rack in a single layer and cover with foil. Bake until very tender, about 2-3 hours depending on the size of your ribs.
Halfway through cooking, you can baste your ribs with barbecue sauce for added flavor. Brush both sides of the rack with sauce and re-cover with foil before returning to the oven. About 30 minutes before the end of cooking, remove the foil and brush more sauce over the ribs. Increase the oven temperature to broil and cook until the sauce just starts to caramelize.
Once your ribs are done cooking, let them rest for about 10 minutes before cutting between the bones to separate individual ribs. Serve with additional barbecue sauce if desired. With these simple steps, you can make delicious pork spare ribs in the oven that are sure to impress your family and friends!
Basic Oven Method For Pork Spare Ribs
If you’re new to cooking pork spare ribs in the oven, the basic oven method is a great place to start. This method involves seasoning the ribs with a blend of spices and slow baking them in the oven for maximum flavor and tenderness.
To begin, preheat your oven to 275-300°F (depending on how strong your oven is) and line an appropriately sized baking sheet with aluminum foil (for easy clean up), then place a sheet of parchment paper on top.
Next, trim any excess fat from the rack of spare ribs and pat them dry with a paper towel. Turn the rack with the meaty side down and identify the membrane that runs across the length of the rib bones. Peel it off using a paper towel to eliminate slipperiness.
Liberally season the rack of ribs on both sides and place onto the baking sheet. If you need to cut the rack in two to achieve a better fit, do so.
Cover the ribs with a sheet of parchment paper, then aluminum foil – tuck it around the edges of the baking sheet to create an air-tight seal. Place in the oven for 2 hours.
After 2 hours, unwrap the cover and check the meat for tenderness. If satisfied, remove covering, season with more dry rub or brush with BBQ sauce on both sides (if you feel that meat can use a little longer in oven go for another 20 mins and check again).
Place uncovered ribs back in oven for 20-30 mins more as needed (you want a nice crust to form and meat to be super tender).
Transfer to a cutting board, use tongs and a sharp chef’s knife to slice ribs, brush with BBQ sauce again (if using) and serve. With this basic oven method for pork spare ribs, you’ll have delicious and tender ribs that are sure to impress your guests.
Adding Flavor With Dry Rubs And Marinades
One of the best ways to add flavor to your pork spare ribs is by using dry rubs and marinades. Dry rubs are a mixture of spices and herbs that are rubbed onto the surface of the meat, while marinades are a liquid mixture that the meat is soaked in. Both methods infuse the meat with flavor and can be customized to your liking.
For dry rubs, you can use a pre-made blend or create your own by combining spices like paprika, chili powder, garlic powder, onion powder, cumin, and brown sugar. The key is to make sure the rub is evenly distributed on the ribs before cooking. You can also adjust the sweetness and spiciness levels to your preference.
Marinades can be made with a variety of ingredients, such as vinegar, citrus juices, soy sauce, honey, and herbs. The longer you marinate the meat, the more flavorful it will be. However, be careful not to marinate for too long as it can break down the meat and make it mushy.
When using dry rubs or marinades, it’s important to let the meat sit for a few hours before cooking to allow the flavors to penetrate. You can also use a combination of both methods for maximum flavor.
Slow-Cooked Oven Method For Extra Tender Ribs
If you want ultra-tender and juicy ribs, then this slow-cooked oven method is for you. It’s a low and slow method that requires a bit of patience, but the results are well worth it.
1. Preheat your oven to 200°F (93°C) and line a baking pan with aluminum foil.
2. If your ribs have a thin membrane over the bones on the backside, remove it by carefully sliding a knife under the membrane and then peeling it away.
3. In a small bowl, mix together kosher salt, garlic powder, onion powder, paprika, black pepper, and cumin. Rub the mixture all over the ribs, making sure to coat them thoroughly.
4. Place the ribs with their meat side facing downwards into the prepared baking tray. Cover the tray with more foil.
5. Bake the baby back ribs for roughly 3 1/2 to 4 1/2 hours depending on their size. If your meat is almost finished cooking at this point, it’s time to flip them over to finish the baking process.
6. To start, drain any excess drippings and oils inside the pan. You can reserve them for later use. Flip over the ribs so that your meat side is now facing upwards. This will allow the juices on the top to caramelize.
7. Bake the ribs until they reach an internal temperature of around 190-200°F (88-93°C). The ribs will already be safe to eat around 145°F (63°C), but the higher temperature is for uber-tender and juicy ribs.
8. Once your ribs have reached the perfect internal temperature and are super soft, you can remove them from the oven. Allow them to rest for 10 minutes before serving them with your favorite side dish.
By following this slow-cooked oven method, you’ll end up with fall-off-the-bone tender pork spare ribs that are bursting with flavor. It’s a great way to impress your guests at your next barbecue or dinner party!
Finishing Touches: Glazing And Broiling The Ribs
After the ribs have been baked for a few hours and are almost ready, it’s time to add the finishing touches that will take them to the next level. This involves glazing the ribs with barbecue sauce and broiling them for a few minutes to caramelize the sauce and give the ribs a beautiful crust.
To glaze the ribs, remove them from the oven and brush both sides with your favorite barbecue sauce. Make sure to coat the ribs evenly with the sauce, using a basting brush or a spoon.
Next, turn your oven to broil and place the ribs back in the oven. Broil for 2-4 minutes, or until the sauce starts to caramelize and bubble. Keep an eye on the ribs while they are under the broiler, as barbecue sauce can burn quickly.
Once the sauce has caramelized and formed a delicious crust on the ribs, remove them from the oven and let them rest for a few minutes before serving.
This glazing and broiling step is optional, but it adds an extra layer of flavor and texture to the ribs that is sure to impress your guests. So don’t skip it if you want to take your pork spare ribs to the next level!
