Are you ready to transform your ordinary dinner into a restaurant-quality feast? These tender, fall-off-the-bone spare ribs are about to become your new culinary superpower! With a perfect blend of savory dry rub and sticky barbecue sauce, this American classic will have your family and friends begging for seconds. Get ready to discover the ultimate oven-baked spare ribs recipe that's so simple, even novice cooks can become backyard BBQ champions!
Prep Time: 15 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 lbs spare ribs
- 1/2 cup barbecue sauce
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- Salt and pepper to taste
Instructions
- Remove spare ribs from refrigerator 30 minutes before cooking to allow them to come to room temperature.
- Preheat the oven to 275°F (135°C), ensuring the rack is positioned in the middle of the oven.
- In a small bowl, mix brown sugar, paprika, garlic powder, salt, and pepper to create a dry rub seasoning.
- Pat the spare ribs dry with paper towels to remove excess moisture.
- Generously coat both sides of the ribs with the prepared dry rub, massaging the seasoning into the meat thoroughly.
- Place the ribs bone-side down on a large baking sheet lined with aluminum foil for easy cleanup.
- Cover the ribs tightly with another layer of foil to seal in moisture during slow cooking.
- Bake the ribs in the preheated oven for 2 hours and 15 minutes, allowing them to become tender.
- Remove the top foil and brush ribs generously with barbecue sauce.
- Increase oven temperature to 425°F (218°C) and return ribs uncovered for an additional 15 minutes to caramelize the sauce.
- Remove from oven and let rest for 10 minutes before cutting between the bones.
- Serve hot with extra barbecue sauce on the side if desired.
Tips
- Room Temperature Magic: Always let your ribs sit out for 30 minutes before cooking to ensure even cooking and maximum tenderness.
- Moisture is Key: Covering the ribs with foil during the initial slow cooking helps keep the meat incredibly juicy and prevents drying out.
- Dry Rub Technique: Pat the ribs completely dry before applying the seasoning to help the spices adhere better and create a delicious crust.
- Low and Slow: The secret to tender ribs is cooking at a low temperature (275°F) for a longer time, which breaks down the tough connective tissues.
- Caramelization Trick: The final high-heat stage with barbecue sauce creates those irresistible crispy, glazed edges that everyone loves.
- Resting Period: Always let the ribs rest for 10 minutes after cooking to allow the juices to redistribute, ensuring maximum flavor and tenderness.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 35g
Fat: 30g
Saturated Fat: 12g
Cholesterol: 120mg
