My incredibly easy BBQ Baked Pork Spare Ribs turn out so tender and moist that you won’t have any leftovers. Use my homemade pork dry rub, or choose your favorite rub to season these ribs perfectly. These BBQ ribs will be a crowd-pleaser at your next get-together.
Prep Time10 minutesmins
Cook Time2 hourshrs40 minutesmins
Total Time2 hourshrs50 minutesmins
Course: BBQ, Dinner Recipes, Main Dish, Pork Dishes
Preheat your oven to 250°F (120°C) and arrange sheets of aluminum foil on a rimmed baking sheet to make a 'pouch'. Rinse the spare ribs in cool water then pat them dry with paper towels.
1 rack pork spare ribs
(Optional) For perfectly tender ribs, you'll want to remove the silverskin, or membrane, on the underside of the ribs (the bone side). Take a butter knife and slide it under the thin membrane then lift and gently pull the sheet of membrane up and away from the fat layer on the underside of the ribs (*see note).
Grab enough aluminum foil to make a pouch around your pork spareribs, using several sheets if needed, then place the ribs with the meaty side facing up. Season generously with the dry rub. Flip and season the bone side of your ribs as well. With the meat facing down, securely close the aluminum foil pouch, creating a tight seal. *If you'd like to add the optional apple cider vinegar, use it to brush over the ribs before seasoning in this step.
¼ cup pork rub, 1 tablespoon apple cider vinegar
Place the sealed pouch with the ribs onto a baking sheet and cook until tender and completely cooked through, about 2 hours. Remove the spareribs from the oven and increase the oven temperature to 400°F (205°C).
Allow the ribs to cool slightly so that you can handle the 'pouch' of aluminum foil. Carefully vent the pouch to release the steam, then open and discard any fat juices. Flip your ribs so that the meat is facing upward again.
Combine the liquid smoke with the BBQ sauce then brush onto your spare ribs, covering all sides. Leave the foil open and the spareribs with the meat facing upward, then return to the oven once it has reached 400°F (205°C).
1 cup barbecue sauce, 2 teaspoon liquid smoke
Cook for an additional 30-45 minutes. Reapply BBQ sauce, if desired. Remove from the oven when done, cut into individual ribs, and serve.
Notes
Use a butter knife to slide under the silverskin, then a paper towel to grip the membrane. This is the easiest way to get a good grip on it for removal. *Once you have a section lifted from the fat layer, most of the membrane can be gently pulled away and off the ribs.
Sprinkle your BBQ sauced ribs with a couple of tablespoons of light brown sugar when finishing for an extra sweet, sticky, and caramelized sauce layer.
Using the optional apple cider vinegar is a great way to tenderize your ribs (especially if you opted to NOT remove the silverskin).
Store leftover ribs either tightly wrapped in aluminum foil or in an airtight container. Keep refrigerated for up to 3-6 days, but use within the first 3-4 days for best quality.
Freeze your BBQ spareribs for up to 4-6 months by wrapping them securely in heavy-duty aluminum foil and placing the wrapped ribs in an airtight container or freezer storage bag.
Thaw frozen ribs in the fridge overnight to thaw before reheating.
Preheat your oven to 250°F (120°C) then place your leftover ribs into a baking dish or rimmed baking sheet (you can add a touch of water or broth to keep them moist). Cover the dish with aluminum foil and heat for about 20-30 minutes, or until warmed through to your satisfaction. Note that you can also add more sauce, and for perfectly reheated ribs remove the aluminum foil and finish reheating uncovered for the last 10 minutes.