How To Slow Cook Pork Spare Ribs In The Oven? The Key Facts

Are you craving juicy, fall-off-the-bone pork spare ribs but don’t have a grill or smoker?

No worries! You can still achieve that mouth-watering tenderness by slow cooking them in the oven.

With a few simple steps and some patience, you’ll have perfectly cooked ribs that will impress your family and friends.

Whether you prefer a dry rub or a saucy finish, we’ve got you covered with different methods to suit your taste.

So, let’s fire up the oven and get ready to savor some delicious pork spare ribs!

How To Slow Cook Pork Spare Ribs In The Oven?

Step 1: Preparing The Ribs

Before you start cooking, you need to prepare the ribs. If the membrane (white piece of skin on the back of the ribs) is still intact, you can remove it for a more tender result. To do this, use a sharp knife to separate the membrane from the meat and then pull it off.

Next, season the ribs with your favorite rub or marinade. You can use Dale’s marinade, grill seasoning, or simply salt and pepper. Make sure to coat both sides of the ribs evenly.

Step 2: Slow Cooking The Ribs

To achieve that fall-off-the-bone tenderness, you need to cook the ribs low and slow. Preheat your oven to 275°F.

Place the seasoned ribs, meat side down, in a baking dish. Cover the dish with aluminum foil and place it in the oven.

For small baby back ribs, cook for 3.5 hours. For regular baby back or St. Louis style ribs, cook for 4 hours.

After the cooking time is up, remove the baking dish from the oven and drain off any drippings. Flip the ribs over using two spatulas (and an extra set of hands if you have them) so that the meat side is up. Be careful as they may be so tender they fall apart.

Brush a layer of BBQ sauce on top of the ribs and return them to the oven uncovered for an additional 20-30 minutes.

Step 3: Serving The Ribs

Once the cooking time is up, remove the ribs from the oven and let them rest for a few minutes before serving.

You can serve them with a side of potato salad and some baked beans for a classic BBQ meal.

Alternatively, you can skip the sauce and serve them dry with your favorite dipping sauce on the side.

Choosing The Right Cut Of Pork Spare Ribs For Oven Cooking

When it comes to choosing the right cut of pork spare ribs for oven cooking, there are a few things to keep in mind. First and foremost, you want to look for ribs with an even thickness of meat from rib to rib. This will ensure that they cook evenly in the oven.

Avoid ribs with thin patches of meat or completely exposed rib bones without any meat coverage. You want your ribs to be plump with a generous amount of meat on them.

There are two main types of pork spare ribs: baby back ribs and St. Louis style ribs. Baby back ribs are smaller and leaner, while St. Louis style ribs are larger and meatier.

If you prefer a leaner cut of meat, go for baby back ribs. If you want something more substantial, opt for St. Louis style ribs.

When shopping for pork spare ribs, look for racks that are pinkish-red in color with white marbling throughout the meat. This marbling will help keep the meat moist and tender during cooking.

Lastly, make sure to check the expiration date on the packaging before purchasing your ribs. Fresh pork should be cooked within 3-5 days of purchase, so plan accordingly.

Preparing The Ribs For Slow Cooking

To prepare the ribs for slow cooking, start by removing the membrane from the back of the ribs. This will help to make the ribs more tender. Use a sharp knife to loosen the membrane from the meat and then pull it off.

Next, season the ribs with your preferred dry rub or marinade. You can use a combination of brown sugar, paprika, garlic powder, onion powder, salt, and pepper for a classic dry rub. Make sure to coat both sides of the ribs evenly.

If you prefer a saucier rib, you can lather them with your favorite BBQ sauce. Just remember to reserve some sauce for later.

Once seasoned, place the ribs in a slow cooker. You can cut the rack into sections if needed to fit into the slow cooker. Add any remaining sauce on top of the ribs.

Cook on low for 6-7 hours or high for 3-4 hours until the meat is tender and easily falls off the bone.

If you want to add some crispiness to the ribs, preheat your oven to 425°F. Remove the ribs from the slow cooker and place them on a baking sheet. Pour some of the reserved sauce on top and cook for 10 minutes until crispy. Brush with additional sauce if desired.

Once done, remove from the oven and let them rest for a few minutes before serving. Enjoy your perfectly cooked and deliciously flavored slow-cooked pork spare ribs!

Dry Rub Vs. Saucy Finish: Which One To Choose?

When it comes to cooking pork spare ribs in the oven, there are two options for finishing them off: a dry rub or a saucy finish. Both methods have their pros and cons, so it’s important to consider your preferences before choosing which one to use.

A dry rub is a mixture of seasonings and spices that are rubbed onto the ribs before cooking. This method allows the flavors of the seasoning to penetrate the meat, resulting in a flavorful and aromatic dish. Dry rubs also create a crispy exterior that adds texture to the tender meat.

On the other hand, a saucy finish involves brushing BBQ sauce onto the ribs during the final stages of cooking. This method results in a moist and juicy dish with a sticky, sweet glaze. The sauce also adds an extra layer of flavor to the meat.

So which one should you choose? It all depends on your personal preference. If you prefer a more savory and aromatic dish with a crispy exterior, go for the dry rub. If you prefer a sweeter and juicier dish with a sticky glaze, opt for the saucy finish.

Keep in mind that the dry rub method requires more attention to detail when it comes to seasoning, as there is no sauce to cover up any mistakes. However, if done correctly, it can result in a delicious and flavorful dish that will leave your guests wanting more.

Ultimately, both methods can be successful when cooking pork spare ribs in the oven. It’s up to you to decide which one will suit your taste buds and preferences best.

Slow Cooking The Ribs In The Oven: Step-by-Step Guide

Slow cooking pork spare ribs in the oven can be a delicious and easy way to prepare this classic BBQ dish. Here is a step-by-step guide to help you achieve perfectly tender and flavorful ribs every time.

Step 1: Preparing The Ribs

Before cooking, it’s important to prepare the ribs properly. If the membrane is still attached, use a sharp knife to separate it from the meat and then pull it off. This will result in a more tender rib.

Next, season the ribs with your favorite rub or marinade. You can use store-bought options like Dale’s marinade or grill seasoning, or make your own with salt, pepper, and other spices.

Step 2: Slow Cooking The Ribs

Preheat your oven to 275°F. Place the seasoned ribs, meat side down, in a baking dish. Cover the dish with aluminum foil and place it in the oven.

For small baby back ribs, cook for 3.5 hours. For regular baby back or St. Louis style ribs, cook for 4 hours. Cooking low and slow is key to achieving that fall-off-the-bone tenderness.

After the cooking time is up, remove the baking dish from the oven and drain off any drippings. Flip the ribs over using two spatulas (and an extra set of hands if you have them) so that the meat side is up.

Brush a layer of BBQ sauce on top of the ribs and return them to the oven uncovered for an additional 20-30 minutes. This will help caramelize the sauce and give the ribs a delicious flavor.

Step 3: Serving The Ribs

Once cooking is complete, remove the ribs from the oven and let them rest for a few minutes before serving. This will allow the juices to redistribute and make for a more flavorful rib.

Serve your slow-cooked pork spare ribs with classic BBQ sides like potato salad and baked beans for a complete meal. Alternatively, you can skip the sauce and serve them dry with your favorite dipping sauce on the side.

How To Check If The Ribs Are Done

One of the most important steps in cooking pork spare ribs is determining when they are done. While there are various methods to check for doneness, the most reliable way is to use a meat thermometer. You want to make sure the internal temperature of the meat reaches 145°F/63°C, at which point the ribs will be tender and safe to eat.

To use a meat thermometer, insert it into the thickest part of the meat, being careful not to touch any bones as they can give a false reading. If you’re using baby back ribs, you may need to check multiple spots along the rack as they can cook unevenly.

If you don’t have a meat thermometer, there are other methods you can use. One is the bend test, where you pick up the rack with tongs and see if it bends easily without breaking apart. Another is the toothpick test, where you insert a toothpick or skewer into the meat and see if it goes in smoothly without resistance.

You can also look for visual cues, such as the meat pulling back from the bones or the color of the ribs turning a mahogany hue. However, these methods can be less reliable and may require more experience to get right.

No matter which method you choose, it’s important to remember that cooking times can vary depending on factors such as the size of the ribs and your oven’s temperature. Use these tests as a guide and adjust accordingly until you achieve that perfect fall-off-the-bone tenderness.

Adding The Finishing Touches: Glazing And Broiling

Now that your ribs are slow cooked to perfection, it’s time to add the finishing touches. Glazing and broiling the ribs will give them that caramelized, sticky exterior that we all love.

First, turn on your oven’s broiler and let it heat up. While you wait, place the ribs back in the baking dish or on a foil-lined sheet pan.

Next, use a clean silicone basting brush to generously brush both sides of the ribs with your favorite glaze or BBQ sauce. Be sure to use up all of the remaining glaze.

Arrange the ribs so that the meaty top part is facing up. Place the dish or sheet pan under the broiler and let the ribs cook for about 5 minutes per side. Keep a close eye on them to make sure they don’t burn.

If your foil starts to burn, transfer the ribs to a clean sheet of foil for broiling.

Once the glaze has caramelized and the ribs are hot and sticky, remove them from the oven and let them rest for a few minutes before serving.

Adding this simple step of glazing and broiling will take your slow-cooked pork spare ribs to the next level. Enjoy!