This recipe for baked spareribs is super easy and full of flavor. Carefully drain off the remaining water. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Every 30 minutes I came back in an flipped them and poured a little Devil's Spit on or basted with homemade sauce. Pour half of the sauce into a separate container and set aside for serving. Remove from the heat, let cool a bit, and then cover the sauce and refrigerate until it's time to baste the ribs. In case you have ever wondered how to cook pork spare ribs in the oven fast, this recipe is your method to tender perfection. I did add about 2 cloves of minced garlic and cut the salt to about 1/2 tsp as 4 sounded like WAY too much. I quickly seared the ribs on a baking sheet before basting on the meat-side only and was fairly carful about applying sauce every 20 minutes. I added half the sauce, then covered tightly with foil and turned the ribs after 1 hour. This will make about 3 cups of barbecue sauce. Refrigerate for 1 to 2 hours. The key to keeping spareribs nice and moist is to cook them slowly at a lower temperature over indirect heat: the oven. Her recipes range from Grandma’s favorites to the latest food trends. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. We use cookies to personalise content and ads, to provide social media features and to analyse our traffic. Even cutting each rib was awesome. Set the oven to 300°F. Get out 4 to 5 pounds (1.8 to 2.3 kg) of pork spareribs or baby back ribs. Basted and turned about every 1/2 hour...not too much trouble. Skipping direct high heat of a grill, say, in lieu of a lower temperature that you can more easily control (the oven) eliminates some of the variables that can produce dry, disappointing ribs. A whole rack of pork ribs weighs about 3 pounds (1.4 kilograms). After removing the foil and waiting another 30 minutes, the ribs were really starting to look awesome. This is without a doubt the best tasting ribs. It may be a little putzy to tend to them every 20 minutes for 3 hours, but it is so worth it. Refrigerate the ribs for one hour. If you prefer your ribs to have a grilled flavor, bake them until they're nearly done and then grill them for about 15 to 20 minutes, or until charred. Allrecipes is part of the Meredith Food Group. When I pulled them out of the oven I took a little chunk out with a fork and tried it. The amount of sauce was right on for my taste, and I wouldn't change the recipe next time as I think it was perfect. Thanks Vicky. Or, for really saucy ribs, place the ribs in a roasting pan and cover with the sauce mixture. Covered with foil and baked at around 350 for about 3 hours. DH was suprised how tender & tasty they were. Bake the ribs. Get it free when you sign up for our newsletter. Carefully open each packet, and drain the drippings into a saucepan. Remove the membrane from the ribs and lay them on the wire rack so the meaty side faces up. Followed recipe exactly and everything blended together just right. Place ribs in a single layer in two baking pans or casserole dishes. I did cut the salt. Let ribs cool. Fall apart tender. Place seasoned ribs, bone side down, on the rack in the baking pan. Place all the liquid ingredients in a bowl. The ribs are brushed with an easy homemade spicy barbecue sauce the last 45 minutes of baking time. Ribs should cook to an internal temp of 175F degrees to be juicy and tender. As bacon is removed, a thin layer of meat remains on the spareribs. Meanwhile, in a … These oven ribs give grilled ribs and smoked ribs a serious run for their money. Family never looked up the whole time we ate. Percent Daily Values are based on a 2,000 calorie diet. I prepared about 2 1/4lb pork ribs and prepared half the sauce recipe using sweet onions. Bake about 90 minutes to 2 hours, or until tender. I got a lot of compliments, and with the Devil's Spit used (which only helped to enhance the original recipe), they had a little spice/heat to them. I quickly seared the ribs on a baking sheet before basting on the meat-side only and was fairly carful about applying sauce every 20 minutes. These ribs were so juicy, so tender. Remove from oven when done. If you prefer your ribs to have a grilled flavor, bake them until they're nearly done and then grill them for about 15 to 20 minutes, or until charred. Ribs should cook to an internal temp of 175F degrees to be juicy and tender. In this case, the … Serve spareribs with reserved barbecue sauce. Congrats! If you like a more traditional tomato-based barbecue sauce, glaze them with a store-bought or a. Even cutting each rib was awesome. Pour half the liquid on the ribs. Spareribs are a type of pork cut from the bottom section of the ribs and breastbone of the pig, just above the belly. Sprinkle both sides of the spareribs liberally with onion powder, garlic powder, salt, and pepper. Carefully drain off the remaining water. This will braise the ribs. I prepared about 2 1/4lb pork ribs and prepared half the sauce recipe using sweet onions. But even two little kids who don't like spicy food were eating them. Sprinkle each side generously with the dry rub and pat it down. Back ribs are the short section of the ribs, which are cut a bit closer to the shoulder than spare ribs. (Nutrition information is calculated using an ingredient database and should be considered an estimate. The amount of sauce was right on for my taste, and I wouldn't change the recipe next time as I think it was perfect. Continue turning and basting ribs using sauce in the pan during the last hour of baking. Preheat the oven to 325 F. In a small saucepan, heat the butter with the vinegar, water, brown sugar, garlic powder, onion powder, and black and cayenne peppers. With our cookbook, it's always BBQ season.

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