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- Meat and poultry
- Cuts of pork
Serve with plenty of napkins so that you can eat these with your fingers. Slow cooking is the best, so you'll want to plan ahead. Use a ready made BBQ spice blend or make your own.
Be the first to make this!
- 1.5kg pork spareribs
- 2 packets BBQ spice blend
- 1 bottle BBQ sauce
MethodPrep:10min ›Cook:2hr30min ›Ready in:2hr40min
- Preheat the oven to 120 C / Gas 1/2. Meanwhile, brush the spareribs with the spices, and place them on a baking tray.
- Bake in the preheated oven for about 3 hours. Remove from the oven, and brush both sides of the meat with the barbecue sauce.
- Return to the oven for 30 minutes. Serve warm, but they're also good eaten cold.
I use a silicone brush to apply the BBQ sauce.
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Oven BBQ Pork Spare Ribs
These oven ribs give grilled ribs and smoked ribs a serious run for their money.
And I say that as someone who LOVES grilling and using the smoker.
This recipe is particularly wonderful because it’s so easy and convenient to make.
It doesn’t matter what time of year it is or what the weather is like outside, because it’s all done in the oven, at one temperature.
I originally published this method in 2011, back when I didn’t have a grill or any fancy meat-cooking equipment.
Now I do my fair share of grilling and smoking ribs, but I often come back to the ease of these ribs.
As long as you’re using a delicious barbecue sauce, the ribs will have great flavor, and be nicely tender.
2 tbsp light brown sugar [dark brown sugar is fine if you don't have light sugar]
2 tbsp sweet paprika [I prefer to use smoked paprika, but sweet paprika is fine]
1.5 tsp onion powder
1.5 tsp ground black pepper
1 tbsp table salt
.5 tsp dried thyme
1.5 tsp garlic powder
1.5 tsp cayenne pepper (see note)
2 tsp chili powder
.5 cup wood chips [use hickory and not mesquite wood chips]
2 racks St. Louis-style spareribs, 2.5-3 lbs each
3 tbsp apple cider vineger
.5 cup apple juice
2. Soak the wood chips in water for 30 mins and drain. Combine the vineger and apple juice in a bowl set aside. Open the top and bottom vents halfway and arrange 15 unlit charcoal briquettes evenly on one side of the grill. Place a 9x13in disposable aluminum pan filled with 1 inch of water on the other side of the grill. Light a large chimney starter filled one-third with charcoal (about 33 briquettes) and allow to burn until the coals are half coated with a thin layer of ash, about 15 min. Empty the coals into the grill on top of the unlit briquettes to cover half of the grill. Sprinkle the soaked wood chips over the coals. Set the cooking grate over the coals, cover the grill, and heat the grate until hot, about 5 min. Use a grill brush to scrape the cooking grate clean.
3. Place the ribs, meat side down, on the grate over the water pan. Cover the grill, positioning the top vent over the ribs to draw smoke through the grill. Cook the ribs 45 min, adjusting the vents to keep the temperature inside the grill around 250-275 degrees. Flip the ribs meat side up, turn 180 degrees, and switch their positions so that the rack that was nearest the fire is on the outside. Brush each rack with 2 tbsp of the apple juice mixture cover the grill and cook another 45 min. About 15 mins before removing the ribs from the grill, adjust an oven rack to the middle position and heat the oven to 300 degrees.
4. Transfer the ribs, meat side up, to a wire rack set over a rimmed baking sheet pour 1.5 cups water into the bottom of the baking sheet. Brush the top of each rack with 2 tbsp more apple juice mixture roast 1 hr. Brush the ribs with remaining apple juice mixture and continue to roast until the meat is tender but not falling off the bone and the thickest part of the roast registers 195-200 degrees on a food thermometer. Transfer the ribs to a carving board, tent loosely with foil, and let rest 15 min. Cut the ribs between the bones to separate and serve.
- pork spare ribs
- salt and pepper
- barbecue sauce (use your favorite!)
- brown sugar
- finely chopped onion
- finely chopped bell pepper (I recommend red, but green is ok too!)
- minced garlic
Add the remaining ingredients into the slow cooker and mix to combine. Add spare ribs on top, and spoon the sauce on top of them.
Close the lid and cook, and walk into your kitchen 50 times because you can&rsquot wait to taste these!
American-style smoked ribs
"Earlier in the year, we road tripped through America’s South from Kentucky to Texas, where we stopped at many a roadhouse and indulged in some delicious southern-style cooking. One of our favourites was smoky slow-cooked ribs! We’ve tried to replicate the taste back home using some of the advice we picked up on our journey. The most important things to remember are: the ribs have to be dry-rubbed, cooked slow, mopped with sauce and, just when you think you’re done, add more sauce! Yee-haw! Best served with coleslaw – mmm. flavour town. " Poh Ling Yeow, Poh & Co. 2
- 2 racks pork ribs (about 20 ribs per rack)
- pickle and barbecue sauce, to serve
- 2 tbsp sweet paprika
- 2 tbsp garlic powder
- 2 tbsp cayenne pepper
- 2 tbsp chilli powder
- 1 tbsp ground black pepper
- 75 g (⅓ cup) brown sugar
- 2 tbsp salt
- 115 g butter
- 60 ml (¼ cup) apple cider vinegar
- ¼ cup tomato paste
- 60 ml (¼ cup) Worcestershire sauce
- 2–5 drops Tabasco sauce
- ¼ cup American yellow mustard
- 1–2 drops lime juice
- 2 tbsp barbecue sauce
- 1 tbsp curry powder
- 1 tbsp ground black pepper
- 4–5 tbsp brown sugar
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time 2 hours
You will need bags of charcoal briquettes and the chimney starter (see Note)
You will need a box of smoking chips, soaked in bourbon and apple cider vinegar for 20 minutes, then drained (see Note)
To make the rub, place the paprika, garlic powder, cayenne, chilli, pepper, sugar and salt in a bowl and mix to combine. Rub the spice mixture generously over the ribs. Place on a baking tray and set aside for 2 hours. (Alternatively, apply the rub the day before, then refrigerate overnight to infuse the rub.)
To make the mop, place the butter in a large saucepan and melt over medium heat, then stir in the cider vinegar until well combined. Stir in the tomato paste, Worcestershire sauce, Tabasco, mustard, lime juice, barbecue sauce, curry powder, pepper and sugar. Bring the mop to a simmer, then reduce the heat to low and simmer for 20 minutes. Set aside until required (see Note)
Preheat a barbecue with a hood to high (use charcoal if possible to give the ribs the right flavour). Reduce the heat to low and place the ribs on the barbecue grill-plate (avoiding direct heat from the coals). Add the pre-soaked smoking chips to the coals on the flat-plate side of the barbecue and close the lid to allow the smoke to penetrate meat. Cook for 1–2 hours or until the rub has hardened and formed a skin every 30 minutes, add more smoking chips to the coals to infuse the smoky flavour into the meat.
Once the rub has hardened and formed a skin on the ribs, cover with the mop (any earlier will remove the rub). Cook for another 4–5 hours, repeating coating with the mop once each layer has hardened. Plate up the ribs and accompany them with a pickle and barbecue sauce to taste!
• To get a barbecue ready using a chimney starter, fill the chimney with charcoal and place 4–5 blocks of firelighters underneath. The charcoal is ready when you see orange colour deep inside the chimney starter or flames coming out from the top.
• Place charcoal baskets on the barbecue grill-plate and fill with charcoal. You want the coal dust to fall through the grates in your barbecue, leaving the cooking area clean. The ribs will cook on the hot-plate side (preferably on a rack) and slow-cook from the charcoals and the barbecue heat. There’s no guaranteed temperature to use (check the progress regularly!) however, as a rule of thumb, try to hover around the 150˚C mark. You will need to add more charcoal as it burns down to maintain the heat or, if you run out of coals, substitute by using the gas on your barbecue to finish cooking.
• The key to the mop is in the mixing and then, when you apply the mop, plonk it on, don't brush!
• Use Sweet Baby Rays BBQ sauce when serving, (you can buy this online) otherwise you can use a smoky BBQ sauce to substitute if you wish.
For smoked spareribs
- An hour before cooking, soak about 3 cups of wood chips in water (or beer) for one hour to prevent the wood from burning when you add them to the coals. We used hickory chips for this.
- After they&rsquore soaked, drain the chips thoroughly and add about half of the soaked chips to each of the charcoal briquet baskets.
- Place the pork spareribs in the center of the grill (not over the charcoal briquets and place the lid on the grill.
- Adjust vents to optimize smoke and keep the temperature at a relatively steady 325°.
Pressure Cooker Spareribs with Smoky Tomato Sauce
- For Smoky Tomato BBQ Sauce:
- 1 clove garlic, peeled and pressed
- 1 cup (250 ml) tomato ketchup
- 3 tablespoons tomato paste
- 1/4 cup (60 ml) apricot preserves
- 1/4 cup (60 ml) cider vinegar
- 2 tablespoons dry red wine
- 2 tablespoons olive oil
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon dry mustard
- 1 tablespoon onion powder
- 2 teaspoons smoked paprika
- For Ribs:
- 3 pouns (1.44 kg) pork spareribs, cut into serving pieces
- 1 tablespoon olive oil
- 1 large white onion, peeled amd sliced
- 1 cup (250 ml) water
- sea salt and freshly ground black pepper
For BBQ sauce:In a small mixing bowl, combine all sauce ingredients. Mix until smooth. Cover tightly and refrigerate (you can keep it in refrigerator for at least 2 weeks) Makes about 1½ cups
Season pork ribs with salt and black pepper. Heat olive oil in a pressure cooker turned to the sauté mode. Working in batches, add seasoned ribs and brown on both sides,5-7 minutes per batch. Using a tong, remove browned ribs from the pressure cooker and transfer to a plate.
Add sliced white onion and cook, stirring, until soft, for about 3 minutes. Return pork ribs and any accumulated juices to pressure cooker. Add prepared BBQ sauce and water. Stir and bring to a simmer.
Close the pot and lock the lid. Place a heat diffuser on the burner and set the pressure cooker on top. Set the machine to cook at high pressure. Set the timer to cook for 18 minutes.
Remove pot from the heat. Open pressure cooker. Skim any fat from top of BBQ sauce.
Transfer cooked pork ribs to serving platter and spoon BBQ sauce over. Serve hot.
looks good i think i will make it more than one time
This was easy to make, the next time I will marinate for the full 8 hours and add some hot spice (perhaps garam masala) to the marinade. I have been looking for a reasonably fool proof rib recipe, and this is it! guten appetite!
I should have known this would not work unless you like fat filled, greasy ribs. I am up at 3 a.m. after having these ribs for dinner. It's better than the bad dreams I suffered. You have to parboil or otherwise defat ribs. I baked these for almost two hours and they were still swimming in grease.
I really like this method of preparing ribs - it's the only way I will eat them. I thought for a long time that I didn't like ribs and then realized that what I didn't like was BBQ sauce. This has a distinctive flavor and the sweetness make the ribs seem less unctuous.
Haven't tried the recipe but here's a hint: for tenderness, wrap the coated ribs tightly in foil, seam side up. Bake at 300F for 2 1/2 hours. Then put on grill, 5 min each side. I just use a good BBQ sauce from a bottle.
I liked the pineapple juice in the recipe. I ended up using the recipe as a base. I used juice concentrate with half the water content.I omitted the ketchup, adding tomato paste, 1 can cola, 1/4 cup blackstrap molasses, 1 finely chopped onion, 2tbsp cracked black pepper, and a couple of smoked chipotle peppers. It was great! Seems like Sheila's recipe could lend itsself nicely to many variations. I'm looking forward to trying.
I let the marinada simmered 2 different times, it never thicken, the flavor was too bland, I was quite disappointed.
This is truly "to die for." The marinade dresses up even the most undistinguishable road kill when you don't have the funds for spareribs.
monkey man is a monkey and will remain eating a bannana for the rest of his life
We like the marinade but its not the best ever. I've only used this recipe once and I will make it again.
Crockpot Spareribs & Mom’s Secret BBQ Sauce
I realize that most of the recipes I post on here seem to come from my Mom’s recipe files, but what can I say? They’re all “tried and true”….and the fact that I’m STILL making them after being “on my own” for 30+ years must mean they’ve got something going for them! Today I found spare ribs on sale at the grocery store and on a whim decided to pick some up for dinner! My daughter in college and my newlywed son and his “bride” were coming for dinner, so I needed something that would feed a “crowd” of 7.
One of the greatest things about fall, in my opinion, is the abundance of crisp, delicious apples that appear in the markets. Many people may sing the . Continue Reading
I hadn’t really thought about doing a blog post about this, until I got to the SAUCE part…and then I realized that this was something I just had to share. But keep in mind, it contains a “secret ingredient” that you can’t tell anyone about! It will just be between you and me!
All I did to prepare these ribs was season them with salt, pepper, onion powder and garlic powder and place them in the crock pot. Since they were both fairly long, I had to lay them on their sides and curl them around each other…but they cooked up just fine still the same. :-)
I cooked them on low for 8 hours (you could do “high” for 4ish hours too), then took them out and put them on a cookie sheet to finish them off in the oven. Before I took them out though, I mixed up the “secret sauce”.
This picture provides a clue to the “secret ingredient”. Can anyone out there guess what it is?? Here’s a hint: Mom’s with infants might recognize it easier than the rest of us!
Did anyone guess BABY FOOD PRUNES?? If so…you’re right. You are the winners of……bragging rights! Too bad you can’t tell anyone….remember? It’s a SECRET ingredient. It can’t leave this post.
I know, weird name huh? I bet a lot of you are thinking "What the heck kind of recipe is that!?" Well, you're going to have to trust me on this . Continue Reading
Like I said earlier….I’ve been making this for YEARS…so I don’t really have a “recipe” per se…I just add the ingredients seen in the picture in the amounts that “look about right” to me. But for you, I will attempt to write it out.
Mom’s BBQ Sauce
- 1 cup brown sugar
- 1 cup ketchup
- 1 (8 oz) can crushed pineapple (I drained MOST of the juice out)
- 1/2 to 1 tsp garlic powder
- 1 container baby food prunes
Stir together and spread over the ribs. Then place the ribs in a 350 degree oven for approximately 15-20 minutes. Just enough time to allow the sauce to get nice and caramelized. (I usually save a little to serve on the side as well.)
Talk about “finger lickin’ good”! You are going to need plenty of napkins when eating these bad boys.
You can make it happen. Here’s the real smoked ribs recipe, good enough to bring home a trophy in a cook-off. In fact, many readers have done exactly that with this ribs recipe.
While many sites out there tell you to use something known as the 3-2-1 method, cooking the ribs in foil for 2 hours is far too long and can make the meat mushy and fall-of-the-bone which despite what others might tell you is actually a sign that they are overcooked. Instead you should be able to take a bite that pulled easily away from the bone without taking all of the meat with you.
Now it’s time to master the basic concepts, after which you’ll be cooking killer authentic smoked BBQ ribs on most charcoal and gas grills!
Hardware needed for this smoked BBQ ribs recipe
1 smoker or grill with a lid. You can use a dedicated smoker or any charcoal grill or gas grill as long as it has a lid. A tight fitting lid with adjustable vents like those on the Weber Kettle is best.
1 (18 pound) bag of charcoal for charcoal grills or smokers. You won’t use all that charcoal, but because you will need more on cold, windy, or wet days than on sunny and warm days, have a full bag on hand. I prefer briquets (read my article on charcoal to see why). Absolutely do not use the instant igniting stuff that has solvent in it. Chimney starters are by far the best way to start charcoal, especially for long slow cooking where the smell of the solvent in charcoal starter fluid can ruin the taste of the meat. Read my article on how to start a charcoal fire.
- A tank of propane for gas cookers. You won’t need it all, but, until you get the hang of this technique, don’t risk running out by starting with a partial tank.
- Long handled tongs
- One sauce brush, preferably one of those newfangled silicone jobs
- A good digital oven thermometer
- A six pack of beer (for the cook, not the meat)
- One lawn chair
- Good books and plenty of tunes
If you boil ribs the terrorists win
A lot of folks boil their ribs before grilling them and slathering on the sauce. The concept comes from Eastern Europe where Poles and Czechs prepare ribs by simmering them in water with cabbage, potatoes, carrots, and caraway seed, making a very nice pork stew.
But water is a solvent. It pulls much of the flavor out of the meat, and it can make the meat mushy. When you boil meat and bones, you make a rich flavorful soup. All that color in the pot is flavor that you can never get back into the meat. Boil meat too much and water can even dry it out by causing the proteins to contract and squeeze the moisture out of the muscle fibers.
People talk wistfully about meat that falls off the bone, but if it does, it has probably been boiled and denuded of its best flavors. What they’re really loving is the unctuous barbecue sauce. That’s why McRibs are so popular. They’re just ground pork swimming in sweetened ketchup mixed with liquid smoke and some other flavors. Classic Southern ribs have the same mouthfeel and bite as a tender juicy steak and most important, they taste like pork, not just sauce. An authentic smoked BBQ ribs recipe results in meat that tugs off the bone rather than fall off the bone.
If you are really really in a hurry, you are better off steaming or microwaving them and then finishing them on the grill or under the broiler.
Click here for my complete definition of Amazing BBQ Ribs, what I look for when I judge barbecue ribs in competitions.
How this smoked BBQ ribs recipe got its name
This easy low-and-slow barbecue ribs recipe needed a name when I first published it, and Doug and Trudy Calvin of Palm Springs, CA provided it. He wrote “I fixed ribs yesterday by following your recipe. My girlfriend made me promise that for her last meal on this planet I would fix the same ribs.”
Other outdoor ribs recipes on this site
- . The secret is mmmmmmaple syrup. . This recipe calls for marinating the meat in an herbed oil and vinegar bath and roasting without smoke. The results are complex and exotic. . Here are the tweaks the top competitors do to win big money. . Amazingly tender and juicy. . Sweet, salty, tangy. . Far better than McRib. . How they make ribs fast at the famous Rendezvous restaurant in Memphis.
Can’t make it outside? Here’s how to make BBQ ribs in the oven or to make BBQ ribs in a slow cooker.
There are several very good recipes for dorm dwellers, folks with no grills, and for blizzard days.
- . This recipe takes the concepts of this recipe and adapts them for your indoor oven. . Toss these in your slowcooker and let them braise all day. Their fragrance will knock you over when you come home. . Everybody loves those Chinese restaurant ribs. How do they do it? The secret is not the sauce, it’s the marinade. You can do them at home on the grill or in the oven. . These may be the best Chinese ribs you ever tasted. And you can cook them indoors. . Fried and crispy, flavored with five spice powder, these ribs are the perfect finger food for parties. . Arroz con Costillas de Cerdo is a great stove-top recipe with ribs swimming in a lush, juicy sauce on a bed of rice.
How to get meatier baby back ribs
The best advice I will ever give you: Develop a relationship with your butcher.
Baby back ribs are cut from the loin so the amount of meat on the baby backs is determined by your butcher.
Most grocers and butcher shops get their baby backs pre-cut in boxes, and the amount of meat on the ribs is determined by the price the store feels it can charge, and what the competition forces them to charge.
Even if they get their baby backs pre-cut, many butchers also get whole bone-in rib roasts.
If you ask nicely, your butcher may be willing to custom cut the baby back ribs off the rib roast leaving extra meat on them. Want baby backs with 1/2″ of meat on top? No problem? Want a whole inch? No problem. Expect to pay more for these extra meaty ribs, but the result is worth it.
A better option: Just buy the whole bone-in rib roast and then ask the butcher to remove the baby backs leaving about 1/2″ of meat on them. Then keep the de-boned loin meat for roasting separately. Yummmmmm!