If you’re looking for a dish that will impress your family and friends while tantalizing your taste buds, look no further than these fall-off-the-bone baked pork spare ribs. With a sweet and smoky dry rub combined with a tangy glaze, these ribs are incredibly tender and bursting with flavor. Get ready to serve a meal that’s so delicious, you might just want to lick the plate clean!
Why make this recipe
These baked pork spare ribs are a fantastic choice for any occasion, from a cozy family dinner to a festive gathering with friends. The low and slow baking method ensures that the meat becomes incredibly tender, while the flavorful spices and tangy glaze make every bite unforgettable. Plus, you’ll find this recipe straightforward and rewarding to make.
Ingredients
- 3 lbs pork spare ribs
- 1/4 cup brown sugar
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp kosher salt
- 1 tsp black pepper
- 1/2 tsp cayenne pepper
- 3/4 cup ketchup
- 1/4 cup apple cider vinegar
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
How to make it
- Remove the silver skin from the ribs and pat them dry.
- In a bowl, mix together the dry rub ingredients: brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper.
- Massage the dry rub onto the ribs, ensuring they are covered evenly. Let the ribs rest for 20 minutes.
- Wrap the ribs tightly in foil and bake at 275°F for 2.5 hours.
- In a saucepan, combine the glaze ingredients: ketchup, apple cider vinegar, Worcestershire sauce, and Dijon mustard. Simmer the mixture over low heat.
- After 2.5 hours, remove the foil from the ribs and brush the glaze generously onto the ribs.
- Return the ribs to the oven and bake uncovered for an additional 30 minutes.
- Once done, let the ribs rest for 10 minutes before slicing and serving.
How to serve it
Serve these tender ribs with your favorite sides like coleslaw, baked beans, or cornbread for a classic feast. Don’t forget to pour some extra glaze on top for an added burst of flavor!
How to store it
To store the leftover ribs, let them cool completely and then wrap them in airtight containers or aluminum foil. They can be stored in the refrigerator for up to 3 days. For longer storage, consider freezing them for up to 3 months.
Helpful tips
- For best results, try to find ribs with an even layer of meat on them for consistent cooking.
- Letting the ribs rest after baking allows the juices to redistribute, ensuring each bite is moist and tender.
Optional variations
If you like a little more heat, consider adding more cayenne pepper or your favorite hot sauce to the glaze. Alternatively, you could experiment with different barbecue sauces for a unique flavor twist.
Frequently asked questions
Can I use a different type of ribs?
Yes, baby back ribs can be substituted for spare ribs, but they may require a slightly shorter cooking time.
Can I make the glaze ahead of time?
Absolutely! The glaze can be made in advance and stored in the refrigerator for up to a week. Just give it a good stir before using it.
What can I pair with these ribs?
These ribs pair wonderfully with coleslaw, grilled corn, or even a refreshing cucumber salad to balance the richness. Enjoy experimenting with your favorite sides!
