Are you ready to transform an ordinary dinner into a flavor explosion that will have everyone begging for seconds? These Easy Oven Style Pork Spareribs are about to become your new go-to recipe that combines mouth-watering tenderness, irresistible seasonings, and a caramelized barbecue glaze that will make your kitchen smell like a gourmet restaurant. Whether you're a cooking novice or a seasoned home chef, this foolproof recipe guarantees restaurant-quality ribs without the hassle of a grill!
Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 lbs pork spareribs
- 1 cup barbecue sauce
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 275°F (135°C), ensuring the rack is positioned in the middle of the oven.
- Remove the membrane from the back of the spareribs by sliding a knife under the thin white membrane and pulling it off completely. This helps the seasoning penetrate the meat and makes the ribs more tender.
- In a small mixing bowl, combine brown sugar, paprika, garlic powder, salt, and pepper to create a dry rub seasoning.
- Pat the spareribs dry with paper towels to ensure the dry rub adheres well to the meat.
- Generously coat both sides of the spareribs with the prepared dry rub, massaging the seasoning into the meat to ensure even coverage.
- Place the seasoned spareribs on a large baking sheet lined with aluminum foil, bone side down. Cover the baking sheet tightly with another layer of foil to create a sealed packet.
- Bake the spareribs in the preheated oven for 2 hours, allowing the meat to become tender and cook slowly.
- After 2 hours, carefully remove the foil and brush the spareribs generously with barbecue sauce.
- Increase oven temperature to 425°F (218°C) and return the spareribs to the oven, uncovered, for an additional 10-15 minutes to caramelize the barbecue sauce.
- Remove from oven and let the spareribs rest for 5-10 minutes before cutting between the bones.
- Slice the ribs, serve hot with extra barbecue sauce on the side, and enjoy!
Tips
- Always remove the membrane from the back of the ribs - this is crucial for maximum flavor absorption and tenderness.
- Use a meat thermometer to ensure the internal temperature reaches 145°F for food safety.
- For extra flavor, let the dry rub sit on the meat for 30 minutes before cooking to enhance seasoning penetration.
- Choose a high-quality barbecue sauce that complements the meat's natural flavors.
- When brushing on barbecue sauce, do it in layers to create a rich, caramelized coating.
- Let the ribs rest after cooking to allow the juices to redistribute, ensuring maximum moisture and flavor.
- For crispy edges, you can finish the ribs under the broiler for 2-3 minutes after baking.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 15g
Protein: 35g
Fat: 25g
Saturated Fat: 9g
Cholesterol: 120mg
