Oven Baked Spare Ribs
ID: 91d6c0e9...
A fool-proof recipe for cooking juicy, tender St. Louis style pork spare ribs right in your oven. It features a simple homemade dry rub, an olive oil binder, and a caramelized sweet barbecue sauce finish.
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🍳 Cooking Flow
Trim the spare ribs, remove the tough back membrane, and pat them dry. → Coat the ribs with olive oil and apply the homemade dry rub evenly on both sides. → Bake at 350°F (175°C) on a wire rack for 2.5 to 3 hours until toothpick-tender. → Brush both sides with barbecue sauce and bake at 450°F (230°C) for 2-6 minutes to caramelize. → Let cool slightly, then slice along the bones from the back side and serve.
Cooking Steps
Brief Cooking Order
Trim the spare ribs, remove the tough back membrane, and pat them dry. → Coat the ribs with olive oil and apply the homemade dry rub evenly on both sides. → Bake at 350°F (175°C) on a wire rack for 2.5 to 3 hours until toothpick-tender. → Brush both sides with barbecue sauce and bake at 450°F (230°C) for 2-6 minutes to caramelize. → Let cool slightly, then slice along the bones from the back side and serve.
Introduction
A fool-proof recipe for cooking juicy, tender St. Louis style pork spare ribs right in your oven. It features a simple homemade dry rub, an olive oil binder, and a caramelized sweet barbecue sauce finish.
Step 1
Open the vacuum-sealed pork spare ribs packaging carefully, keeping the juices contained for easier cleanup.
Step 2
Trim the ribs by removing any loose hanging pieces of meat and excess fat that might burn during cooking.
Step 3
Square up any thin ends of the rib racks so that they cook evenly with the thicker parts.
Step 4
Remove the tough membrane from the back of the ribs by sliding a butter knife under it over a bone, then gripping it with a paper towel and peeling it off.
Step 5
Pat the ribs completely dry with paper towels to control the moisture.
Ingredients List
Important Notes
St. Louis style ribs are highly recommended over full spare ribs because the cartilage has already been removed, resulting in a more uniform shape and cook.
Always remove the back membrane (silver skin) for the most tender bite; using a dry paper towel provides the necessary grip to peel it off easily.
Baking the ribs on a wire rack keeps them elevated out of their grease, preventing them from getting soggy and sticking to the foil.
Use the toothpick test instead of relying strictly on time. The toothpick should slide into the meat between the bones with almost no resistance, like sliding into warm butter.
Be careful with rubs that have high sugar content, as they can burn easily in the oven. Keep the sugar levels low until you apply the barbecue sauce at the end.
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