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American BBQ Pork Spareribs Recipe

American · Main course · 200 min total

Tender, smoky, and sticky-sweet pork spareribs slathered in a tangy homemade barbecue sauce. This recipe uses a dry rub and slow baking for fall-off-the-bone results.

Ingredients

• 2 racks pork spareribs (about 4-5 lbs total)
• 1/4 cup brown sugar
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper (optional)
• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon yellow mustard
• 1 teaspoon liquid smoke (optional)

Instructions

1. Remove the thin membrane from the back of each rib rack. Pat ribs dry with paper towels.
2. Mix 1/4 cup brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne. Rub mixture all over ribs. Wrap in plastic wrap and refrigerate at least 1 hour or overnight.
3. Preheat oven to 275°F (135°C). Place ribs on a baking sheet lined with foil, meat side up. Cover tightly with foil and bake for 2 hours.
4. Meanwhile, make the sauce: In a saucepan, combine ketchup, apple cider vinegar, 1/4 cup brown sugar, Worcestershire sauce, mustard, and liquid smoke. Simmer over low heat for 10 minutes, stirring occasionally.
5. After 2 hours, remove ribs from oven. Uncover and brush generously with sauce. Increase oven temperature to 350°F (175°C).
6. Return ribs to oven, uncovered, and bake for 30-45 minutes more, brushing with sauce every 15 minutes, until tender and caramelized.
7. Let rest 10 minutes, then cut between bones to separate. Serve with remaining sauce on the side.

Tips

• For smokier flavor, finish ribs on a hot grill for 5 minutes per side after baking.
• Leftover ribs can be stored in the refrigerator for up to 3 days.
• The dry rub can be made ahead and stored in an airtight container for up to 1 month.

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