Oven Baked Spare Ribs is a delish dish all year round that doesn’t take hours to cook or marinade. The flavour is amazing and then pork falls off the ribs. I like to use a barbecue sauce from my local shop as its taste superb but you can make your own. I serve this as a main dish for 4 – 6 people or as a side dish for 10 – 12. Also if you like your ribs hotter, try adding a slice red chilli into the sauce mixture, its lovely.

Oven Baked Spare Ribs

A delicious recipe of simple ingredients that produce amazing flavours and aromas when cooked.

4.87 from 103 votes

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Course: Main Dish, Side Dish

Cuisine: American

Keyword: Bake, Pork, Ribs, Sauce, Vegetables

Prep Time: 15

Cook Time: 2 15

Total Time: 2 30

Servings: People

Calories: 740kcal

Ingredients

For the Ribs

2 kg pork baby back ribs
2 tsp paprika
2 tsp garlic powder
1 tsp onion powder
1 tsp chilli powder
½ tsp cumin
1 tsp black pepper
2 tsp salt
2 tbsp olive oil

For the Sauce

Instructions

Preheat the oven to 180C/355F/Gas Mark 4.
Using a round nosed knife, slip the tip under the membrane on the underside of the ribs and pry it away. When you have enough to hold, use a piece of kitchen paper to get a firm grip and slowly pull. The membrane should come away in one piece.
2 kg pork baby back ribs
Line a baking tray with tin foil and place the membrane free ribs on top.
In a mixing bowl combine the onion powder, garlic powder, salt, paprika, pepper, cumin and chilli powder and stir well.
2 tsp paprika, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp chilli powder, ½ tsp cumin, 1 tsp black pepper, 2 tsp salt
Sprinkle the dry mix over the ribs making sure you get an even coverage. Add a drizzle of olive oil over the ribs and massage everything in on both sides.
2 tbsp olive oil
Cover the ribs with another piece of tin foil and place in the oven for about 2 hours.
When the 2 hours in nearly up, add the barbecue sauce, olive oil, minced garlic, salt and Worcestershire sauce into a mixing bowl and stir well to thoroughly combine.
500 ml barbecue sauce, 1 tbsp Worcestershire sauce, 1 tsp salt, 4 cloves garlic, 2 tbsp olive oil
Remove the ribs from the oven and discard the top piece of foil.
Turn the heat up to 240C/460F/Gas Mark 9.
Pour the sauce all over the ribs and return to the now hotter oven for a further 10 minutes uncovered.
If you have a separate grill/broiler turn it to a medium high heat and move the ribs to it after the 10 minutes is up. If you don’t have a separate grill/broiler then after 10 minutes turn the oven off and the grill on. You may however need less time under the grill as the temp will already be high so you need to keep an eye on them. This will just finish the ribs perfectly and caramelise to top perfectly and only take 3 – 5 minutes.
Once removed from the oven, cover with foil and let stand for about 10 minutes before carving. It makes a big difference.

Nutrition

Oven Baked Spare Ribs