Oven BBQ Pork Spare Ribs
No grill or smoker? No problem! These BBQ Pork Spare Ribs are baked in the oven, until tender and falling off the bone. This is the easiest way to make spare ribs, and they’re shockingly delicious given how simple they are to prepare! Pair with a side of Homemade Cornbread and Coleslaw and you’ve got an incredible meal.
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.
I grill meat every day, and have made my share of outdoor recipes like Grilled Ribeye, Smoked Pork Butt, and Grilled Chicken Breast, but sometimes it’s more convenient to make something in the oven because it doesn’t matter what time of year it is or what the weather is like outside.
Why You’ll Love This Recipe
✅ Perfectly glazed sauce with no burning – We will cook the spareribs partially covered and then partially uncovered so that the meat is perfectly cooked and the sauce firms up just enough without burning.
✅ Truly tender meat – The meat will be the perfect amount of tender. Juicy and properly cooked, but not falling apart and disintegrated.
✅ 3 Ingredients – All you need here is spare ribs, salt, and barbecue sauce. Use your favorite storebought sauce or make your own BBQ Sauce from scratch. As long as you’re using a delicious barbecue sauce, these will have great flavor, and be nicely tender.
✅ Simply baked in one pan in the oven – These pork ribs are very straightforward to pull off. We will cook them the entire time in a tray in the oven.
✅ No fancy equipment needed – I originally published this method in 2011, back when I didn’t have a grill or any fancy meat-cooking equipment. Nothing special is needed to make them. They’re very easy.
Step by Step Guide:
As an overview, the process for how to cook spare ribs in the oven is incredibly simple:
- Season the meat with salt.
- Cut racks into individual ribs.
- Baste ribs with sauce, and bake while covered.
- Baste two more times, and cook uncovered.
Season the Meat with Salt
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:
If you wish to add extra ingredients here, like pepper or Sazon Seasoning or rubs, you may do that now as well, but it’s not necessary.
Cut Meat Into Individual Pieces
Cut the racks into individual pieces by cutting in between the bones:
Add Sauce
Place the pork spare ribs on a rimmed half sheet pan and drizzle with about 1 cup of your favorite bbq sauce:
If you’ve got 20 minutes to spare, my homemade bbq sauce recipe is incredibly flavorful with smoky, sweet, and spicy notes. But sometimes I use store-bought to make prep easier.
Coat Well
Toss every piece of pork in the sauce until evenly coated:
Bake!
Arrange the bbq spare ribs on the pan in a single layer, 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.
Baste with more sauce
Take half the remaining barbecue sauce and baste the ribs:
Continue baking them 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 spare 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.
The spare ribs are now ready to be plated, and served with your favorite sides.
Great Side Dishes That Pair Well
These are barbecue ribs made in the oven, so they tend to go well with class bbq sides like Red Potato Salad, Corn and Avocado Bean Salad, Coleslaw, Cornbread, and Drop Biscuits.
If you want more neutral sides, you can try Homemade French Fries or Crispy Smashed Potatoes.
Enjoy!
Recipe FAQ and Tips
Yes, any kind of pork variety will work here. St. Louis style is my preferred because they are nicely cleaned up with the breastbone and cartilage removed, and they are uniform in shape. You may also use baby back or country style ribs, and cooking time should be similar.
Keep them in an airtight container in the fridge for up to 5 days.
Yes, keep in an airtight container in the freezer for up to 2 months.
I prefer to reheat in a 300F oven, wrapped in foil, for about 20 minutes, until warmed through. You can also microwave them, but it’s always tricky to get even heating when you have meat on the bone. If the ribs are frozen, thaw overnight in the fridge first, or defrost in the microwave.
Yes, just make sure the pieces are cooking in a single layer on the pan. If you use two pans and have multiple racks in your oven, it should work great, and no additional cooking time is needed.
Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page.
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 bbq 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 well, until each piece is evenly coated with the sauce. Then place the ribs all meaty side up.
- Cover the pan 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
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated in October 2019. Originally published May 2011.
49 Comments on “Oven BBQ Pork Spare Ribs”
Can’t wait to try this recipe. Quick question due to time constraints I have on the day I plan to cook. Can I cook the ribs up until the last basting the night before and bring to temp and then restart with the last basting at the time of my event? I’m just pressed for time and really want to make them but I won’t have the hours free to do so.
I haven’t tried this, but it’s worth a shot. The ribs may be fatty enough to handle this.
Easy recipe. Followed it exactly. My ribs came out a bit dry so I’d like to know how to remedy that but this recipe still deserves 5 stars.
My instacart shopper accidentally bought me an 11 lb rack of ribs instead of the 4 lbs I’d asked for. How long would I need to cook a rack that big and what temp?
In the process of making. I’ve never cut them down like this before. Maybe 4 ribs at the most so I’m quite pleased to know this can be done. I’m assuming that is why they get done a little faster? Two racks of ribs for us were two cookie sheets full. I’m not sure if I have them in the oven correctly. rack is two from bottom and 2nd rack is 2 from top. So there is not room in between them. I’m hoping it doesn’t matter to much.
Easy to make. I’m sure they will be quite tasty when done.
Made it tonight! Best ever spare ribs! My son actually loved it and he’s hard to please at times. Great recipe! A keeper!
Perfect recipe! I was trying to find a better way to cook ribs than with the pressure cooker (too rubbery) and found this after reading about 15 recipes. It was easy enough for me to do it. And it was delicious! Perfect ribs! Thank you!
Great recipe, easy and delightful. Thank you