Best 9 Braised Barbecue Pork Spareribs Recipes

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Indulge in the tantalizing flavors of Braised Barbecue Pork Spareribs, a culinary masterpiece that promises a lip-smacking experience. This delectable dish features tender and succulent pork spareribs slow-cooked in a rich and flavorful barbecue sauce, resulting in fall-off-the-bone meat that melts in your mouth. The secret lies in the perfect balance of sweet, tangy, and smoky notes, achieved through a blend of aromatic spices and a hint of brown sugar. Served with a side of creamy coleslaw and crispy onion rings, this classic American dish is a crowd-pleaser, perfect for backyard barbecues, family gatherings, or a comforting meal on a chilly evening.

The article offers a collection of Braised Barbecue Pork Spareribs recipes, each with its unique twist and culinary flair. From a classic Southern-style recipe that uses a traditional dry rub and slow-cooking method to an Asian-inspired version that incorporates hoisin sauce and ginger, there's a recipe to suit every taste and preference. Whether you prefer a sweet and sticky glaze or a spicy and tangy sauce, these recipes provide step-by-step instructions and helpful tips to ensure perfect results every time.

Explore the diverse range of Braised Barbecue Pork Spareribs recipes in this article:

- **Classic Southern-Style Braised Barbecue Pork Spareribs**: Experience the authentic flavors of the American South with this classic recipe. A dry rub of paprika, garlic powder, and brown sugar infuses the ribs with a savory and slightly sweet crust, while a tangy barbecue sauce adds a finishing touch of smoky goodness.

- **Asian-Inspired Braised Barbecue Pork Spareribs**: Embark on a culinary journey to the Orient with this Asian-inspired recipe. A blend of hoisin sauce, soy sauce, and ginger creates a rich and flavorful marinade that permeates the pork ribs, resulting in a tender and aromatic dish.

- **Sweet and Sticky Braised Barbecue Pork Spareribs**: Satisfy your sweet tooth with this indulgent recipe. A combination of brown sugar, honey, and molasses creates a thick and luscious glaze that coats the ribs in a caramelized perfection. The result is a finger-licking treat that's sure to be a hit at any gathering.

- **Spicy and Tangy Braised Barbecue Pork Spareribs**: Fire up your taste buds with this spicy and tangy recipe. A blend of chili powder, cayenne pepper, and apple cider vinegar creates a bold and assertive sauce that perfectly complements the richness of the pork ribs. Get ready for a flavor explosion with every bite!

- **Braised Barbecue Pork Spareribs with Creamy Coleslaw and Crispy Onion Rings**: Elevate your barbecue experience with this complete meal recipe. Perfectly braised pork spareribs are served alongside a refreshing and tangy coleslaw and crispy, golden-brown onion rings. This combination of flavors and textures is sure to satisfy even the most discerning palates.

Let's cook with our recipes!

OVEN PORK RIBS WITH BARBECUE SAUCE



Oven Pork Ribs with Barbecue Sauce image

Recipe video above. Barbecue pork ribs made in the oven! It's easy, the ribs are meltingly tender and it's packed full of flavour from the rub, braising the ribs in cider (see Note 1 for subs!) and the homemade barbecue sauce glaze! (Note: BBQ Sauce ingredients not consistet with the video!! Editing blunder - use ingredients listed in recipe below. Need to fix video!!)

Provided by Nagi | RecipeTin Eats

Categories     BBQ     Dinner     Ribs

Time 2h30m

Number Of Ingredients 22

2.5 tsp paprika powder
2 tsp garlic powder ((sub with onion powder))
1.5 tsp onion powder ((sub with garlic powder))
1 tsp cayenne pepper ((omit for not spicy))
1.5 tsp dried thyme
1.5 tsp dried oregano
1.5 tsp salt
0.5 tsp black pepper
2 - 2.5kg / 4 - 5lb pork ribs (2 racks)
3/4 cup sweet alcoholic apple cider (hard cider) (, or apple juice (Note 2))
1 tbsp olive oil
1/2 cup apple cider vinegar ((Note 3))
1 1/2 cups tomato ketchup ((or Aussie tomato sauce))
1/2 cup water ((or use remaining apple cider!))
1 1/2 tbsp molasses (, orginal (not blackstrap, Note 4))
1/3 cup brown sugar
2 tsp mustard powder
1 1/2 tsp garlic powder
2 tsp Worcestershire sauce
1 tsp salt
1 tsp black pepper
1 tsp Tabasco or cayenne pepper ((optional, for spiciness))

Steps:

  • Combine the Rub ingredients and rub onto both sides of the ribs (most on meaty side). Set aside to marinate for 20 minutes (or overnight).
  • Preheat oven to 160°C/320°F (all oven types).
  • Place ribs on a tray in a single layer. Pour apple cider underneath the ribs, cover with foil then bake for 1 hour 30 minutes or until the meat is pretty tender (Note 5).
  • Remove from oven, turn up to 180°C/350°F. Remove foil, drizzle with olive oil, then return ribs to oven for 15 minutes or until rub becomes nice and crusty.
  • Line a new tray with foil then baking / parchment paper (you'll thank me later).
  • Remove ribs from oven, transfer to lined tray. Pour any juices from tray over the ribs.
  • Flip ribs so the bonier side is up. Slather with Barbecue Sauce, then bake 10 minutes.
  • Remove from oven, then turn ribs over so the meaty side is up. Slather with Barbecue Sauce, bake 5 minutes. Repeat 2 or 3 more times until you've got a thick glaze on the ribs.
  • Cut ribs into individual or multiple rib portions and serve with remaining Barbcue Sauce!

Nutrition Facts : Calories 814 kcal, Carbohydrate 39 g, Protein 38 g, Fat 55 g, SaturatedFat 18 g, Cholesterol 187 mg, Sodium 1733 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving

MOM'S BEST BRAISED PORK RIBS



Mom's Best Braised Pork Ribs image

An easy recipe that promises fall-off-the-bone ribs with a rich, savory taste. Freezer-friendly and perfect for meal prep. {Gluten Free Adaptable}

Provided by Maggie Zhu

Categories     Main

Time 1h40m

Number Of Ingredients 16

1 slab (1.8 kg / 4 lbs) pork ribs (, halved crosswise and cut into one-bone sections (*Footnote 1))
2 " (5 cm) ginger (, sliced)
20 g (1 oz) onion (, halved lengthwise)
1 whole nutmeg ((or 1 teaspoon nutmeg powder))
2 star anise pods
5 cloves
1/4 cup Shaoxing wine ((or dry sherry))
3 tablespoons light soy sauce
1 tablespoon dark soy sauce
2 tablespoons granulated sugar
2 teaspoons salt
2 pieces red fermented bean curd ((Optional))
2 tablespoons cornstarch
2 red potatoes (, chopped (or waxy potatoes))
3 carrots (, chopped)
1/2 lb (230 g) green beans

Steps:

  • Add pork ribs to a large pot and add cold water to cover. Bring to a boil over medium high heat, then turn to medium heat. Boil for 5 minutes while skimming the foam off the top with a spoon.
  • Add the ginger, green onion, nutmeg, star anise, cloves, and cooking wine. Turn to low heat. Cover and simmer for 40 minutes. Stir occasionally.
  • Add light soy sauce, dark soy sauce, sugar, and salt. Add the red fermented bean curd into a small bowl and add a few spoonfuls of hot broth from the pot. Smash with the back of a spoon until the bean curd dissolves. Pour back into the pot. Simmer uncovered for another 40 to 50 minutes, until pork turns tender but is not quite falling of the bone.
  • (Optional) Add the vegetables. Continue simmering for 15 minutes, until the vegetables turn tender.
  • Add cornstarch and 1/3 cup water into a small bowl. Whisk well until the cornstarch dissolves completely. Slowly add half of the slurry into the pot. Stir to mix well. Add more slurry and stir if you want to thicken the sauce more. Note, you might not need to add all the cornstarch slurry. (*Footnote 2)
  • Serve pork ribs with steamed white rice or noodles. Enjoy!
  • Store the pork ribs in an airtight container in the fridge for up to 1 week, or in the freezer for up to 1 month.

Nutrition Facts : ServingSize 1 serving, Calories 531 kcal, Sugar 7.1 g, Sodium 625 mg, Fat 30.2 g, Carbohydrate 16 g, Fiber 2.3 g, Protein 46.8 g, Cholesterol 175 mg

BRAISED SPARE RIBS



Braised Spare Ribs image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 3h5m

Yield 6 servings

Number Of Ingredients 13

1 cup flour
Salt and freshly ground black pepper
4 ounces peanut oil
3 pounds spare ribs, cut into bones
1 onion, chopped
2 cloves garlic, minced
1 tablespoon cayenne
1 tablespoon ground coriander
1 tablespoon ground cumin
2 ounces tomato puree
2 ounces red wine vinegar
2 cups beef stock
1 quart veal stock

Steps:

  • Preheat oven to 375 degrees F.
  • Season flour with salt and pepper and dust ribs with it. Knock off any remaining flour and heat up oil. Brown ribs in oil and set aside.
  • Saute, over low heat, the onions and garlic until translucent. Add spices and stir. Add the puree, red wine vinegar, and beef stock and bring to a simmer. Place ribs in braising pan and cover with the seasoned beef stock and veal stock. Cover with foil. Place in the oven for 2 1/2 hours or until ribs are tender.

BRAISED AND GRILLED OR BROILED PORK RIBS



Braised and Grilled or Broiled Pork Ribs image

The barbecued ribs I like best are cooked all the way through, using moist, relatively low heat, then finished over a high flame for a final browning. And you can nicely, if imperfectly, replicate this process by braising the ribs and then finishing them over the grill or in the broiler. Of course the broiler won't add wood flavor, but then neither will a gas grill or briquettes. What I did for the ribs in the recipe here was brown them, then slowly braise them in the oven (the top of the stove would work as well). When they were nearly falling off the bone I took them straight from the braising liquid and ran them under the broiler, just until they crisped up.

Provided by Mark Bittman

Categories     dinner, barbecues, main course

Time 2h

Yield 4 to 8 servings

Number Of Ingredients 9

3 to 4 pounds spare ribs
Salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
10 allspice berries
2 or 3 3-inch cinnamon sticks
10 nickel-sized slices unpeeled fresh ginger or 1 tablespoon ground ginger
5 dried red chiles or a teaspoon of cayenne
5 cloves garlic, lightly smashed
1 bottle dark beer, like Guinness or any porter

Steps:

  • Preheat oven to 300 degrees. Cut meat into two racks if necessary; season with salt and pepper. Put oil in a large, deep ovenproof skillet or casserole that can later be covered. Turn heat to medium-high and, when oil shimmers, sear meat on both sides until nicely browned, turning as necessary.
  • Add allspice, cinnamon, ginger, chiles and garlic and stir; add beer. Bring to a boil; cover pan and adjust heat so mixture simmers steadily. Put in oven and cook until meat is tender, 1 hour or more. (You can prepare meat up to a day or two ahead; if you are not going to grill or broil immediately, put whole pan in refrigerator after it cools a bit.)
  • Light a charcoal or gas grill or heat broiler; rack should be about 4 inches away from heat source. Drain meat and sprinkle it with salt and pepper. Grill or broil on both sides until brown and crisp, just a few minutes. Meanwhile, skim cooking liquid of fat, bring to a boil, and use as sauce.

Nutrition Facts : @context http, Calories 821, UnsaturatedFat 37 grams, Carbohydrate 8 grams, Fat 67 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 20 grams, Sodium 792 milligrams, Sugar 0 grams, TransFat 1 gram

BARBEQUE STYLE BRAISED SHORT RIBS



Barbeque Style Braised Short Ribs image

Beef short ribs are a highly flavorful cut; this method of cooking makes the meat so tender you won't need a knife. The thick rich sauce is delicious served with mashed potatoes and the carrots that cook with the ribs.

Provided by Valerie Brunmeier

Categories     Main Dish Recipes     Rib Recipes

Time 3h15m

Yield 6

Number Of Ingredients 10

2 tablespoons vegetable oil
5 pounds lean beef short ribs, cut into 3-inch pieces
1 teaspoon salt
½ teaspoon fresh ground black pepper
1 large onion, cut into thick slices and separated into rings
5 carrots, peeled and cut into chunks
4 cloves garlic, coarsely chopped
1 (16 ounce) can tomato sauce
1 cup barbeque sauce
1 cup beef broth

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat oil over medium heat in a large, heavy, oven-safe pot or Dutch oven, and brown the ribs on all sides, about 5 minutes, working in batches if necessary. Sprinkle ribs with salt and black pepper as they brown. Transfer cooked ribs to paper towels to blot up extra oil.
  • Stir the onion rings and carrots into the same pot, and cook and stir until the onions turn translucent and start to brown, about 8 minutes. Stir in the garlic, and cook until fragrant, about 1 more minute. Mix in tomato sauce, barbeque sauce, and beef broth; bring the sauce to a boil, and simmer for 1 minute to blend flavors. Stir in the browned ribs.
  • Cover the pot, and bake in the preheated oven until the rib meat is very tender, about 2 1/2 hours. Turn the ribs occasionally while cooking. Season to taste with salt and black pepper before serving hot.

Nutrition Facts : Calories 649.4 calories, Carbohydrate 28 g, Cholesterol 153.8 mg, Fat 35 g, Fiber 3.5 g, Protein 53.3 g, SaturatedFat 13.6 g, Sodium 1520.5 mg, Sugar 17.8 g

BRAISED PORK SPARERIBS



Braised Pork Spareribs image

Make and share this Braised Pork Spareribs recipe from Food.com.

Provided by bjd44535

Categories     Pork

Time 2h10m

Yield 3 serving(s)

Number Of Ingredients 6

1/2 cup vinegar
3/4 cup brown sugar
1/2 cup soya sauce
1 tablespoon fresh ginger (finely grated)
4 garlic cloves (finely diced)
1 lb pork spareribs

Steps:

  • Brown spareribs in frying pan in small amount olive oil.
  • Remove spareribs and place in oven proof pan.
  • Add brown sugar, vinegar, soya sauce, ginger and garlic in frying pan and cook at low heat until melted and blended.
  • Pour over ribs and cover with tight covered lid or tin foil.
  • Cook at 350* for 1 hour and turn ribs. Continue for another hour.

Nutrition Facts : Calories 672.1, Fat 35.5, SaturatedFat 11.4, Cholesterol 121.2, Sodium 2821.1, Carbohydrate 58.3, Fiber 0.5, Sugar 54.3, Protein 28.8

OVEN BRAISED BARBECUE PORK RIBS



Oven Braised Barbecue Pork Ribs image

This is a method I got from FoodNetwork's Alton Brown, and it's foolproof. I've tweaked the ingredients many times, in many ways, but it's always turned out great. This is my favorite variation, and the only way I make barbecued country ribs.

Provided by Vina7737

Categories     Meat

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 9

3 lbs country-style pork ribs
3/4 cup tomato ketchup
3/4 cup beer
1/2 cup real maple syrup (dark grade B is best.)
1 medium onion, chopped
3 garlic cloves, chopped
1 teaspoon louisiana style hot sauce, plus more to season
1 tablespoon Worcestershire sauce
2 sheets heavy duty weight aluminum foil (18x36 inch)

Steps:

  • Fold each sheet of foil in half lengthwise.
  • You now have two double thick sheets measuring 18x18 inches.
  • Stack them on top of each other, folded sides on top, and triple fold the three cut edge sides together, crimping firmly, leaving the folded edge side open.
  • You now have a double thickness foil bag.
  • Put the foil bag on a large baking sheet with sides (in case of leaks) and fill with the ribs, being careful not to puncture the bag if the ribs are 'bone-in'.
  • Mix together the ketchup, beer, syrup, onion, garlic, Worcestershire, and hot sauce.
  • Pour into the bag with the ribs.
  • Triple fold and firmly crimp the top folded edges of the foil.
  • Put the bag, still on the baking sheet, into a 300 degree oven for 3 hours.
  • Remove from the oven, cut a corner of the foil bag, and drain the liquid contents into a sauce pan.
  • Crimp the cut edge and set the ribs aside, still sealed in the foil.
  • Bring the liquids to a boil and reduce to a glaze-like consistency (like b-b-que sauce).
  • While the sauce is reducing, preheat your oven broiler.
  • Place the ribs on a oil-sprayed broiler pan, being careful to keep as whole as possible, as they will be very tender.
  • Taste the sauce and add more hot sauce if you want more spiciness.
  • Brush the ribs generously with the sauce and broil close to the heat until the sauce starts to bubble and caramelize (about 1-2 mins.).
  • Turn the ribs, and repeat.
  • If you want a thicker coating, do this brush-and-broil process one more time per side.
  • (I usually do.) Serve with any extra sauce to pour over.
  • NOTE: If you don't have or can't find the dark maple syrup, dark corn syrup is a good substitute.

Nutrition Facts : Calories 2057.3, Fat 121.2, SaturatedFat 24.3, Cholesterol 757.8, Sodium 1033.1, Carbohydrate 29, Fiber 0.4, Sugar 23.8, Protein 199

BRAISED PORK RIBS



Braised Pork Ribs image

Seasoned and braised pork ribs in red wine. Serve with cooked rice or mashed potatoes.

Provided by tom

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 1h50m

Yield 2

Number Of Ingredients 8

1 rack baby back pork ribs, separated
1 pinch garlic powder, or to taste
salt and ground black pepper to taste
2 tablespoons canola oil
½ (750 milliliter) bottle red wine, or as needed
1 large sweet onion, minced
1 carrot, minced
1 large stalk celery, minced

Steps:

  • Sprinkle separated ribs liberally on all sides with garlic powder, salt, and pepper.
  • Heat oil in a pan over medium-high heat. Brown ribs in the hot oil on all sides, 5 to 7 minutes. Add enough red wine to almost cover the ribs. Cover, reduce heat, and let simmer for 45 minutes. Stir in onion, carrot, and celery. Continue to simmer for 45 minutes more, adding more wine or water if sauce is too thick.

Nutrition Facts : Calories 883.7 calories, Carbohydrate 16.6 g, Cholesterol 175.2 mg, Fat 58.1 g, Fiber 2.8 g, Protein 37.6 g, SaturatedFat 17.4 g, Sodium 288.6 mg, Sugar 6.7 g

VIETNAMESE BRAISED PORK RIBS



Vietnamese Braised Pork Ribs image

Not all ribs are baked or grilled. These are oven braised with a Vietnamese spice mixture, which makes them succulent and juicy, and very tender. You can braise them a day ahead and keep them refrigerated in their juices; they reheat beautifully.

Provided by David Tanis

Categories     dinner, main course

Time 2h

Yield 4 servings

Number Of Ingredients 13

2 medium shallots, finely chopped
2 lemongrass stalks, tough outer layer removed, lightly smashed and very finely chopped (about 2 tablespoons)
2 tablespoons soy sauce
1 tablespoon fish sauce (such as Red Boat)
1 tablespoon hot chile paste (such as sambal oelek)
2 teaspoons kosher salt
2 tablespoons brown sugar
2 teaspoons Chinese five-spice powder
1 tablespoon grated garlic
2 tablespoons finely chopped or grated ginger
3 to 4 pounds baby back ribs
4 scallions, slivered or chopped, for garnish
Cilantro and mint sprigs, for garnish

Steps:

  • Make the marinade: In a small bowl, put the shallots, lemongrass, soy sauce, fish sauce, chile paste, salt, sugar, five-spice powder, garlic and ginger. Mix well.
  • Put the meat in a deep baking dish or roasting pan and add marinade. Using your hands, coat ribs well. Let marinate, refrigerated, for at least 2 hours and preferably overnight, well wrapped. Bring back to room temperature before proceeding.
  • Heat oven to 450 degrees. Add 2 cups water to the pan, cover tightly with foil and place pan in oven. Cook for 30 minutes, then reduce heat to 350 degrees for 1 hour more. When done, the meat should be very tender, nearly but not quite falling off the bone. Remove cover and return to the oven for about 15 minutes until the ribs are nicely browned.
  • Remove ribs from pan. Pour pan juices into a saucepan and skim fat. Reduce over high heat until somewhat thickened, about 5 minutes. Meanwhile, divide ribs with a sharp knife and pile them onto a platter.
  • Serve family style with steamed rice and pan juices. Garnish with scallions, cilantro and mint sprigs.

Nutrition Facts : @context http, Calories 952, UnsaturatedFat 38 grams, Carbohydrate 15 grams, Fat 65 grams, Fiber 1 gram, Protein 78 grams, SaturatedFat 23 grams, Sodium 1146 milligrams, Sugar 7 grams, TransFat 1 gram

Tips:

  • To achieve fall-off-the-bone tenderness, cook the pork spareribs slowly over low heat. Use a covered baking dish to retain moisture and prevent the ribs from drying out.
  • Before cooking, remove the membrane from the back of the spareribs. This tough membrane prevents the ribs from absorbing the flavors of the marinade and sauce.
  • Use a flavorful marinade to enhance the taste of the ribs. A good marinade should contain a balance of sweet, sour, and savory ingredients. Soy sauce, brown sugar, garlic, and ginger are all common ingredients in Chinese barbecue marinades.
  • Cook the ribs until the meat is tender and the sauce is thick and caramelized. This usually takes about 1-2 hours, depending on the thickness of the ribs.
  • Serve the ribs with your favorite sides, such as rice, noodles, or vegetables. You can also add a dipping sauce for extra flavor.

Conclusion:

Braised barbecue pork spareribs are a delicious and easy-to-make dish that is perfect for any occasion. With a little preparation and patience, you can create a memorable meal that your family and friends will love. So next time you're looking for a flavorful and satisfying meal, give this recipe a try.

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