Spare Ribs are one of our favorite value cuts. And cooked correctly, they rival Baby Back Ribs in flavor and tenderness.
While Baby Back Ribs come from the meaty top part of the ribcage, Spare Ribs are cut from the lower part. So they tend to be less meatier and have more connective tissue. To make them right, they need to be cooked low and slow for several hours.
We were able to serve 6 people with 2 packages of spare ribs. This recipe is super easy to adjust as needed.
What you Need:
How to Make it:
1. Preheat. Preheat Oven to 275°F.
2. Prepare the Ribs. Using a sharp paring knife. Cut the silver skin away from the ribs. Only the back side has it. Once you get it started, most of it will just peel off. Use a kitchen towel to hold onto it if it's too slippery.
3. Season the Ribs. Season both sides of the ribs with Rebel Rub or your favorite rib seasoning.
4. Wrap and Bake. Wrap each rack of ribs tightly in a foil packet. Place them meat side up in a roasting pan and put them in the oven. Bake for 2.5-3.5 hours or until the meat falls off the bone. I check them after 2 hours.
BBQ Those Ribs!
5. BBQ the Ribs. Remove the ribs from the oven and get rid of the foil. Brush both sides with BBQ sauce.
6. Broil the Ribs. Place an oven rack near the top of the oven. Broil ribs for 3-4 min or just until the BBQ sauce starts to carmelize. DO NOT WALK AWAY-The sauce will burn quickly.
Check out the pictures below of our rib recipe journey👊