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Falls-off-the-bone Oven-Baked Spare Ribs

Deliciously tender spare ribs baked low and slow, coated in a flavorful dry rub and a homemade BBQ sauce, offering a melt-in-your-mouth experience.
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Prep Time 15 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Barbecue
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Ribs
  • 2 racks pork spare rib racks (about 6-7 lb total) Look for ribs with a good layer of meat.
  • 4.5 tsp kosher salt Use coarse for better texture.
  • 1.5 tsp black pepper
  • 4 tbsp brown sugar Enhances the caramelization.
  • 2 tbsp smoked paprika Adds great depth.
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp dry mustard
  • 0.5 tsp cayenne pepper Adjust according to your spice tolerance.
For the BBQ Sauce
  • 1 cup ketchup Preferably unsweetened.
  • 0.25 cup apple cider vinegar For tang.
  • 3 tbsp brown sugar Extra for the sauce.
  • 2 tbsp molasses Or maple syrup for a lighter flavor.
  • 1 tbsp Worcestershire sauce Adds to the umami.
  • 1 tsp Dijon mustard
  • 1 tsp smoked paprika Another layer of flavor.
  • 0.5 tsp garlic powder
  • 0.5 tsp kosher salt

Method
 

Preparation
  1. Preheat your oven to 275°F (135°C) to achieve low and slow cooking for tenderness.
  2. Flip the ribs bone-side up and peel off the thin membrane using a butter knife and paper towel.
  3. In a small bowl, mix all dry rub ingredients: kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, onion powder, dry mustard, and cayenne pepper.
  4. Pat the ribs dry with paper towels and coat them all over with the rub, pressing it firmly on both sides.
  5. Place the racks meat-side up on a large foil-lined rimmed baking sheet and cover tightly with another sheet of foil, crimping the edges.
Cooking
  1. Bake for 2 hours 45 minutes to 3 hours 15 minutes, until a knife slides easily between the bones.
  2. While the ribs bake, combine all BBQ sauce ingredients in a small saucepan and bring to a simmer over medium heat.
  3. Cook the BBQ sauce for 8 to 10 minutes, stirring frequently until glossy.
  4. Remove the foil cover from the ribs, brush generously with BBQ sauce, and broil on high for 2 to 4 minutes until bubbling.
  5. Let the ribs rest uncovered for 10 minutes before slicing between the bones.

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Pair with coleslaw or cornbread for the perfect meal.