Oven BBQ Pork Spare Ribs
These BBQ Pork Spare Ribs are baked in the oven, until tender and falling off the bone. This is the easiest way to make ribs, and they’re so delicious!
These oven ribs give grilled ribs and smoked ribs a serious run for their money.
And I say that as someone who LOVES grilling and using the smoker.
This recipe is particularly wonderful because it’s so easy and convenient to make. It doesn’t matter what time of year it is or what the weather is like outside, because it’s all done in the oven, at one temperature.
I originally published this method in 2011, back when I didn’t have a grill or any fancy meat-cooking equipment. Now I do my fair share of grilling and smoking ribs, but I often come back to the ease of these ribs.
As long as you’re using a delicious barbecue sauce (and YES you can use storebought sauce), the ribs will have great flavor, and be nicely tender.
How to Make Pork Spare Ribs in the Oven:
Season two racks of St. Louis Style Spare Ribs with 2 tsp of salt, concentrating most of it to the meaty side of the racks:
Cut the racks into individual ribs by cutting in between the bones:
Place the ribs on a rimmed half sheet pan and drizzle with about 1 cup of your favorite barbecue sauce:
I used to make my own barbecue sauce (and I have the recipe for it below in the recipe card), but honestly I don’t anymore. There are too many great options at the store and I now have two kids under the age of 3, haha.
Toss the ribs in the sauce until evenly coated:
Arrange the ribs on the pan, placing them meaty side up:
Cover the pan *very* tightly with aluminum foil. You really want to create a seal here:
Bake the spare ribs for 1 hour and 45 minutes, then remove the foil. They will look like this:
It is normal for them to look fairly unglazed at this point.
Take half the remaining barbecue sauce and baste the ribs:
Bake the ribs uncovered for 30 minutes, and they will look like this:
They’re starting to get some caramelization on the edges, but they need another basting.
So baste the ribs with the remaining barbecue sauce, about 1/3 cup:
Another 20-30 minutes in the oven, and finally, they should have a wonderful glaze to them:
I really like when they’re not wet or too saucy, but more like “sticky” and glazed.
Coleslaw, Corn and Avocado Bean Salad, and Red Potato Salad are all great sides to serve with these ribs.
The spare ribs are now ready to be plated.
Enjoy!
Oven BBQ Pork Spare Ribs
Ingredients
For the Spareribs:
- 4 to 5 lbs st. louis-style pork spare ribs* (2 racks)
- 2 tsp kosher salt
- 18 oz barbecue sauce** 1.75 cups, either storebought or homemade
Suggested Side Dishes for Pairing:
Instructions
- Preheat oven to 300F.
- Season the ribs with the salt, concentrating most of the salt to the meaty side (and not the bony side).
- Slice in between the bones to cut the racks into individual ribs.
- Place the ribs on a rimmed half sheet pan, and pour 2/3 of the barbecue sauce on top (which should be about 1 cup of sauce). Toss the ribs well, until evenly coated with the sauce.
- Cover the ribs very tightly with foil, and cook for 1 hour and 45 minutes.
- Remove the foil and baste the ribs with half of the remaining barbecue sauce, about 1/3 cup. Increase the oven temp to 350F and bake uncovered for another 30 minutes.
- Baste the ribs with the remaining barbecue sauce and bake for another 20-30*** minutes, until the barbecue sauce is caramelized. They should no longer be saucy and wet, but sort of sticky and glazed. Enjoy!
Notes
- 2 cups finely chopped yellow onion
- 1 cup ketchup
- 1 cup water
- 1/4 cup apple cider vinegar
- 1/4 cup sugar
- 1/8 cup worcestershire sauce
- 1/8 cup molasses
- 1/2 tsp salt
Nutrition
Post updated in October 2019. Originally published May 2011.
Today I had 1 rack of Spareribs – 3.54lb- Followed your directions but used a Carolina Mustard Barbecue sauce (homemade). They almost burned on the bottom (next time I will put them on a rack) and are DONE after that 1st 1 hr and 45 min ! I know my oven temp is correct (I bake quite a bit). Sweet wise, this sauce just had 1/4 c. honey and 1/4 cup brown sugar – not much more than the one you post. Size wise, my ribs look like your picture. I don’t know what to think – but for sure will only bake them 1 hour for that 1st baking, And on a rack next time. They ARE very tender and Tasty. The mustard sauce is new to us and mighty good!
Hi Carol, I’m wondering if you’re baking these on the center rack? I make these frequently and I’ve noticed some variability in timing for doneness just from the slight differences in the rack each time I buy. I’m going to try to work in more notes on this range in the recipe box. Thanks for your comment.
Cooking time seemed about right to me. Be sure you are using spare ribs and not baby back. Turned out awesome.