Oven Barbecued Pork Spareribs

Oven Barbecued Spareribs
Oven Barbecued Spareribs. Diana Rattray
  • 2 hrs 40 mins
  • Prep: 10 mins,
  • Cook: 2 hrs 30 mins
  • Yield: Serves 4 to 6
Ratings (12)

These oven-barbecued pork spareribs are sure to become a family favorite. A simple homemade spicy sauce highlights these yummy spareribs. Serve these flavorful juicy ribs with mashed potatoes or a potato salad for a fantastic indoor barbecue.

You don't have to have a smoker or a grill to make these tender, flavorful spareribs. The oven bakes them slowly to tender, succulent perfection. The ribs are brushed with the easy homemade barbecue sauce the last 45 minutes of baking time.

If you prefer grilled flavor, bake them until they're nearly done and then grill them for about 15 to 20 minutes, or until charred. And if you like a more traditional tomato-based barbecue sauce, glaze them with a store-bought or homemade barbecue sauce about 15 minutes before they're done.

What You'll Need

  • 5 tablespoons butter
  • 2 tablespoons cider vinegar
  • 2 tablespoons water
  • 1 teaspoon brown sugar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 4 to 5 pounds pork spareribs

How to Make It

  1. Heat the oven to 325 F (165 C/Gas 3).
  2. In a small saucepan, heat the butter with the vinegar, water, brown sugar, garlic powder, onion powder, and peppers. Cook, stirring, until butter has melted. Cover the sauce and refrigerate until it's time to baste the ribs.
  3. Remove the silver skin from the back of the ribs. Use a kitchen towel or paper towel to grasp the edge of the skin. It should pull off in one piece.
  1. Cut the pork ribs into serving size pieces of one, two, or three ribs each.
  2. Place the spareribs on a rack in a roasting pan, meaty side up. Roast uncovered for about 1 1/2 hours.
  3. Brush with the sauce and continue roasting for about 45 minutes to 1 hour, turning and brushing with the sauce several times.

Serves 4 to 6.

Variation

  • Place the ribs in a roasting pan and cover with the sauce mixture. Refrigerate for an hour or two. Cover the pan and roast for 1 1/2 hours. Uncover and continue roasting for 45 minutes to 1 hour, basting occasionally with the liquids in the pan.