Oven-Roasted BBQ Pork Spareribs
Prep Time: Half an hour | Cooking Time: 5.5 hours
5-6 pounds racks of spareribs*, fat trimmed lightly
3/4 cup of Dry Rub (see below)
1 1/2 cups of BBQ Sauce
1/4 cup brown sugar
1/2 cup chili powder
2 teaspoon cayenne pepper
1/4 cup salt
2 tablespoons black pepper
- The cut of meat is extremely important in this recipe, pork spareribs has a little bit more fat compared to other ribs and therefore won’t dry out during this method of cooking. Honestly it will be a waste of baby back ribs if cooked this way.
- I prepared the ribs the night before I had to serve it because this entire process will take you about 6 hours. Unless you’re planning to be in and out of the kitchen the entire day before serving, make it ahead of time. As a bonus, this tastes even better the next day as more flavor sinks into the ribs.
- This idea is credited to Shien, who asked me if I was going to use the drippings of the ribs to incorporate into my BBQ Sauce. At first I thought, no, of course not! But, during hour 1 of cooking, I saw some nice meat juice hanging out at the bottom of the pan, so I decided to scoop it up, put the sauce in the fridge (so that the fat hardens and I could skim it), and in hour 3 when I was supposed to add the BBQ Sauce, I mixed in the drippings to dilute the BBQ Sauce. Not a bad idea…