Easy and Tasty Oven Baked BBQ Pork Spare Ribs

Down South in North America, many restaurants serve excellent pork spare ribs. Each one brings its secret dry rub recipe and smoking method to make its ribs stand out from the guy next door. Talking about the guy next door means I will also be bringing my version of oven-baked BBQ pork spare ribs to the table.

This simple recipe is easy to prepare. The rack of ribs slowly cooks while you prepare the side dishes to complement these juicy, fall-off-the-bone ribs.

What Are Spare Ribs?

Did you know there are four different styles of ribs from a pig? They are spare ribs, St. Louis style ribs, baby back ribs and country style pork ribs. I won't go into detail about all of them, but you can learn more about all the different cuts in detail in this article here.

Spare ribs come from the lower part of the ribs on a pig, below the baby back ribs. They are bigger in size and to my surprise, have less meat. The meat is better in flavor and superior to the other rib styles.

Are spare ribs healthy?

Here is some nutritional facts about spare ribs to help you make great health choices for your lifestyle.

When I cook my spare ribs, I remmove the bone and any excess fat around the meat to make it a leaner meat as I am trying to watch my fat consumption.

Preparing the Ribs

I start by taking off the membrane off the ribs. What is the membrane? It is a film on the back side of the ribs that keeps the meat from falling off the bone once cooked and will not allow the meat to cook evenly and the flavors to distribute evenly as well. The easiest way to remove the membrane off the ribs, is when they are patted dry with a paper towel so that the grip is much stronger.

I also like to take off any excess fat on the ribs. The fat content is pretty high on these ribs, so the more upfront work you do, the tastier they will be once cooked.

Oven-Baking Spare Ribs

These ribs are oven baked slowly to achieve that tender fall off the bone texture.

Step 1: Preheat the oven to 300*F. Start by rinsing the meat under cold water and then pattig the rack dry .

Step 2: Remove the membrane on the back side of the rack. Sometimes it doesn't come off so easily, but do your best to get as much of it off as possible.

Step 3: Prepare the dry rub and the oil with liquid smoke. Combine together and mix. This will be just enough oil to mix the seasonings together and distribute the liquid smoke evenly in the seasoning.

The secret to getting that smoky flavor on the ribs is liquid smoke in the rub. An easy way to add good flavor without owning a smoker.

Step 4: Genersoudly season the ribs on both sides and all edges with the rub.

Step 5: Place on a half baking sheet with foil, cover with foil and slow cook in the oven for 3-4 hours. Check if the meat is tender enough by using a fork and seeing if the meat easily moves around the bone.

Step 6: Remove the spare ribs from the oven, take off the top foil and cover with your favorite bbq sauce. Try making homemade barbecue sauce using my recipe. It's healthier and so much tastier.

Put back in the oven and raise the temperature to 400*F. Allow the barbecue sauce to caramelize. Keep in the oven for about 15-20 minutes.

Pair with Side Dishes

Growing up my mom served ribs with mashed potatoes and a light salad on the side. When I got married and now have my own children each with their own palate, I have tried so many different side dishes. Here are some of my favorites:

Creamy Mashed Potatoes

Homemade Coleslaw

Cabbage and Cucumber Salad

Fresh Green Garden Salad

Frequently Asked Questions

How do I reheat and store spare ribs?

Store ribs in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in the oven covered with foil.

Can I use a slow cooker to make the ribs?

Yes. This is an excellent option on a busy weekday. Place into the slow cooker for 6-8 hours and then add your favorite sauce for 15-30 minutes in the warmer once you get home or before serving.

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