Incredibly Easy Pork Spare Ribs
Cooking these ribs in the oven takes the stress out of long procedures such as preboiling or smoking. The results are fantastic.
- 2 tablespoons brown sugar
- 1 tablespoon sweet paprika
- 1 tablespoon garlic powder
- 1 tablespoon dry mustard powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 1 teaspoon cayenne pepper
- 1 rack pork spare ribs
- 2 cups store-bought barbecue sauce
- ¼ cup red vinegar
- 2 tablespoons chopped rosemary
Mix together all of the dry spices and distribute evenly over the ribs. Allow the ribs to marinate in this “rub” for about 1 hour in the refrigerator.
Preheat oven to 300°F.
Place the ribs on a rack over a roasting pan with 3 inches of water in the roasting pan. Place in the oven for about 3½ hours or until you can easily pull a bone from the meat.
Let rest for 5 minutes, then cut into individual ribs.
In a small saucepan, mix together the barbecue sauce, vinegar, and rosemary, and simmer for 5 minutes. Serve this sauce alongside the ribs.
Spare ribs are the most popular ribs because of their price as well as their meatiness. Baby back ribs have less meat but are easier to work with and are consequently more expensive. “Country-style” ribs are sort of like a small pork chop and are the meatiest ribs. They have a large section of meat not attached to a bone and do not have that great gelatinous texture that rib lovers crave. They are better suited for grilling.