Smoky Pork Spare Ribs
You can make unbelievably tender, smoky pork spare ribs right in your oven—no grill required! A toasted spice rub and homemade BBQ sauce deliver authentic smoky flavor with minimal fuss.
6
servings
Ingredients
Dry Rub
- 1 inch (2.5 cm) cinnamon stick
- 2 tablespoons (12 g) coriander seeds
- 2 teaspoons (6 g) fennel seeds
- 2 teaspoons (5 g) cumin seeds
- 10 (10 peppercorns) black peppercorns
- 0.25 cup (50 g) brown sugar
- 1 tablespoon (16 g) kosher salt
- 1 tablespoon (7 g) smoked paprika
- 1 teaspoon (2 g) ground chipotle powder
- 1 teaspoon (2 g) dry mustard powder
- 0.5 teaspoon (1 g) cayenne pepper
- 2 (2 racks (1.4 kg each)) racks pork spare ribs (~3 lbs each) or 1 rack if making half (3 lbs / 1.4 kg each)
- 2 12-ounce (710 ml) beers or 1 beer if using 1 rack
BBQ Sauce
- 0.5 small yellow onion minced
- 4 cloves garlic minced
- 14 oz can (400 g) tomato sauce
- 0.25 cup (50 g) packed brown sugar
- 3 tablespoons (45 ml) apple cider vinegar
- 2 tablespoons (30 ml) molasses
- 1 chipotle in adobo chopped
- 1 teaspoon (5 g) kosher salt
- freshly ground black pepper
Equipment
- Sheet Pan
- Foil
- Small Pan
- Spice Grinder or Mortar and Pestle
- Medium Pot
- Sieve
Instructions
- In a small pan over medium heat, dry toast the cinnamon, coriander, fennel, cumin and peppercorns until fragrant. Grind them and combine with brown sugar, 1 tablespoon kosher salt, smoked paprika, ground chipotle, dry mustard, and cayenne pepper. Rub this mixture on the pork, cover with plastic wrap, and refrigerate for 12-24 hours (24 is best).
- Preheat the oven to 300 degrees. Place the ribs on a sheet pan (or two, depending on size) and pour a beer into the bottom of the pan. Cover the pan with foil, not touching the meat. Bake for one hour, then flip the ribs over and replace the foil. Bake for one more hour.
- After flipping the ribs over, make the BBQ sauce: Sweat the onions and garlic in a medium pot until translucent. Add the remaining ingredients and bring to a boil over medium heat. Reduce heat and simmer for about 20 minutes, until the flavors have come together. Check for seasonings. Strain the sauce through a sieve and set aside.
- After the ribs have cooked for two hours, remove the foil, baste with the BBQ sauce on one side and put back in the oven for 15 minutes. Flip the ribs over, baste the other side, and bake 15 more minutes. Cut the ribs apart and serve, with extra sauce if desired.
Notes
You can make this with one or two racks—store leftover rub and sauce for another meal. For best flavor, let the dry rub sit on the ribs for a full 24 hours.
Nutrition
Calories: 782kcal | Carbohydrates: 39g | Protein: 43g | Fat: 49g | Saturated Fat: 16g | Cholesterol: 167mg | Sodium: 1463mg | Potassium: 1040mg | Fiber: 2g | Sugar: 26g | Vitamin A: 1080IU | Vitamin C: 5mg | Calcium: 84mg | Iron: 4mg