Best 4 Wonderfully Tender Pork Spareribs Recipes
**Pork spareribs** are a versatile cut of meat that can be cooked in a variety of ways. They are typically grilled, roasted, or braised, and can be enjoyed as a main course or appetizer. Spareribs are a popular choice for parties and gatherings, as they are easy to prepare and can be cooked ahead of time. This article provides three delicious recipes for pork spareribs.
* The first recipe is for **oven-baked spareribs**. These ribs are coated in a sweet and savory sauce and baked until tender. They are a classic dish that is sure to please everyone.
* The second recipe is for **slow-cooker spareribs**. These ribs are cooked in a slow cooker with a tangy barbecue sauce. They are perfect for a busy weeknight meal, as they can be cooked while you are at work or running errands.
* The third recipe is for **grilled spareribs**. These ribs are marinated in a flavorful mixture of spices and herbs, then grilled until charred and tender. They are a great option for a summer cookout.
Whether you are looking for a classic dish or something new and exciting, these recipes for pork spareribs are sure to please. So fire up your grill or oven and get cooking!
TENDER PORK SPARE RIBS
I saw a Celebrity Chef use this braising method for baby back ribs, so I decided to give it a try for pork spare ribs. I changed the seasonings and increased the cooking time and I have been very pleased with them every time. They're really tender and the meat is so flavorful that you don't have to add BBQ sauce unless you want to. My neighbor is the one who told me about the fajita seasoning, and she was right on!
Provided by Kerri Jaggers
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 16h20m
Yield 8
Number Of Ingredients 9
Steps:
- Mix the brown sugar, fajita seasoning, and paprika in a bowl. Rub both sides of the pork spareribs with the brown sugar mixture. Place the spareribs in a 9x13-inch baking pan; cover and refrigerate overnight.
- Preheat an oven to 250 degrees F (120 degrees C). Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside.
- Tear off 2 large sheets of heavy duty aluminum foil and lay them shiny-side down. Place a rack of spareribs on each sheet, meaty-side up. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal. Place the packets side-by-side on an 11x14-inch baking sheet.
- Bake in the preheated oven until the ribs are very tender, 3 hours and 30 minutes to 4 hours. Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Set ribs aside. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes. Brush the thickened sauce over the ribs.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.
Nutrition Facts : Calories 943.3 calories, Carbohydrate 37.4 g, Cholesterol 240.5 mg, Fat 60.6 g, Fiber 0.7 g, Protein 58.4 g, SaturatedFat 22.2 g, Sodium 701.5 mg, Sugar 29.7 g
EASY FALL OFF THE BONE OVEN-BAKED RIBS
Low and slow cooking make these oven-baked ribs fall off the bone tender. Once baked, we like to add our sweet and spicy barbecue sauce to the ribs, but use whatever you love. For the most tender ribs, we remove the thin membrane covering the back of the rack. Depending on where you have purchased ribs, this may already be done for you. If not, instructions are in the notes section below. FAQ: We call for baby back ribs in the recipe, but other types of ribs (spareribs, country-style, St. Louis-style) will work with this recipe. Cook time should be similar, we recommend that you check on the ribs while they cook to see how they are progressing. FAQ: Doubling or tripling the recipe below should not change the recipe method or bake time. You might need to use two pans for baking.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 3h15m
Yield Makes 4 Servings
Number Of Ingredients 10
Steps:
- Heat oven to 275° Fahrenheit (135C).
- If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below.
- Season both sides of the ribs with a generous amount of salt and pepper. If you are using a spice rub, add season the ribs with it now. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half for them to fit into the pan).
- Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 ½ to 3 ½ hours. We like to check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.
- While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
- Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.
- Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
- Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
- Optional: Move an oven rack near the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they broil so the sauce does not burn.)
- Store baked ribs, in an airtight container, in the refrigerator for up to 3 days. Freeze, wrapped in foil or freezer paper and in an airtight container, for up to 3 months. Thaw in the refrigerator, and then reheat.
- To reheat the ribs, wrap in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that's been warmed over the ribs before serving.
Nutrition Facts : ServingSize 1/2 rack, Calories 433, Protein 26 g, Carbohydrate 13 g, Fiber 0 g, Sugar 11 g, Fat 30 g, SaturatedFat 10 g, Cholesterol 107 mg, Sodium 694 mg
TENDER SPARERIBS
Even my three little ones love this easy-to-make and delicious-to-eat meal. The succulent meat falls right off the bone! -Julie Czmer, West Bloomfield, Michigan
Provided by Taste of Home
Categories Dinner
Time 5h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place ribs in a 5-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cover and cook on low for 5-6 hours or until meat is tender.
Nutrition Facts :
STEWED PORK SPARERIBS
From my collection of handwritten recipes. Have the butcher cut the ribs in 2" pieces for you or buy at an Asian market.
Provided by CJAY8248
Categories Pork
Time 1h5m
Yield 1 lb. spareribs, 4 serving(s)
Number Of Ingredients 11
Steps:
- Blanch the cut spareribs in boiling salted water for 10 minutes. Drain well and discard the water. Heat a wok over high heat until it is hot, then add oil. When the oil is hot and slightly smoking, add the garlic, ginger and spring onions and stir-fry for 1 minute. Then add the spareribs and stir-fry for 4 minutes or until they are slightly browned. Add the rest of the ingredients and bring the mixture to a boil. Transfer the contents to a flameproof casserole. Cover and simmer 40 minutes or until the meat on the ribs is very tender. Serve at once as part of a chinese meal.
Nutrition Facts : Calories 181.6, Fat 7.3, SaturatedFat 1.1, Cholesterol 1.1, Sodium 561.1, Carbohydrate 17, Fiber 0.7, Sugar 10.7, Protein 2.8
Tips:
- Choose the right ribs: Select high-quality pork spareribs that are meaty and well-marbled. Avoid ribs that are too thin or fatty.
- Prepare the ribs: Remove the membrane from the back of the ribs to ensure tender and flavorful meat. You can also trim off any excess fat.
- Season the ribs: Generously season the ribs with a flavorful rub made from a combination of spices and herbs. This will enhance the taste and aroma of the ribs.
- Cook the ribs slowly and low: The key to tender and juicy ribs is to cook them slowly and low. This allows the meat to break down and become fall-off-the-bone tender.
- Use a variety of cooking methods: You can cook the ribs in the oven, on the grill, or in a slow cooker. Each method will produce slightly different results, so choose the one that you prefer.
- Baste the ribs: During the cooking process, baste the ribs with a flavorful sauce or marinade. This will help keep the ribs moist and prevent them from drying out.
- Let the ribs rest: After cooking, let the ribs rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, resulting in more tender and flavorful ribs.
Conclusion:
With the right ingredients, preparation, and cooking techniques, you can create wonderfully tender and flavorful pork spareribs that will impress your family and friends. Experiment with different rubs, sauces, and cooking methods to find the perfect combination that suits your taste. Remember, the key to great ribs is to cook them slowly and low, allowing the meat to break down and become fall-off-the-bone tender. So fire up your grill or oven and get ready to enjoy a delicious and satisfying meal of pork spareribs.
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