Best Pork Spareribs

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Best Pork Spareribs – Oven Barbecue Ribs slathered in the most delicious sticky barbecue sauce with a kick of garlic and optional heat! Juicy, tender and melt-in-your-mouth ribs are so easy to make! Double up on incredible flavor with an easy to make dry rub first, then coat them in a seasoned barbecue sauce mixture so addictive you won’t stop at one!

Fire up the oven and give these easy baked ribs a try. They are super tender and slightly glazed from the broiler, these Oven-Baked Spareribs Ribs are a classic in flavor and texture. The smoked paprika really makes up for the lack of actual smoking involved in this lunchtime or supper main dish.

These pork barbecue ribs are a no fail, hands down family favorite recipe. There is nothing better than letting your oven do all the work for you, while smelling the incredible BBQ pork aromas drifting all through the house.

These oven-baked ribs are melt-in-your-mouth tender and so flavorful. Perfect every single time.  These have been dubbed the “best ribs ever” by almost everyone who has tried them. Below is the step-by-step method I use for finger-licking perfection. This recipe made our suggestions for a perfect Father’s Day Menu.

Serve these pork spareribs with Quick Southern-Style Baked Beans from Pioneer Woman, String Bean and Potato Salad or Broccoli Salad.


Best Pork Spareribs

spareribs scaled

Pork Spareribs – Oven Barbecue Spareribs slathered in the most delicious sticky barbecue sauce with a kick of garlic and optional heat!

  • Author: Cafe Delites
  • Prep Time: :15
  • Cook Time: 2:15
  • Total Time: 2:30
  • Yield: 4-6 1x
  • Category: BBQ
  • Method: Baking
  • Cuisine: BBQ




  • 4 pounds (2 kg) pork spareribs
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons salt
  • 1 teaspoon cracked black pepper
  • 1/2 teaspoon cumin
  • 1 teaspoon chili or Cayenne powder (optional)
  • 2 tablespoons olive oil


  • 2 cups (500ml) barbecue sauce
  • 3 tablespoons minced garlic
  • 2 tablespoons olive oil
  • 1 tablespoon Worcestershire sauce
  • 1/21 tablespoon cayenne pepper (optional for heat)
  • 1 teaspoon salt


  • Preheat oven to 350°F (180°C).
  • Peel off tough membrane that covers the underside/bony side of the ribs. Place on a baking sheet or tray lined with foil (or parchment paper). 
  • Combine together garlic powder, onion powder, paprika, salt, pepper, cumin and chili or Cayenne. Sprinkle seasoning over ribs and drizzle with oil. Rub the seasoning all over the ribs on both sides. Cover tray with foil and bake for 2 hours.
  • During the last 5 minutes of cook time, mix together sauce ingredients.
  • Remove ribs from the oven, remove foil and spread the tops of the ribs with the barbecue sauce mixture.
  • Increase oven temperature to 460°F (240°C). Return ribs to the oven, uncovered, and bake for a further 10 minutes. Change oven settings to broil or grill on medium-high heat to lightly char and caramelize the edges about 3 minutes.
  • Rest for 10 minutes to allow the juices to recirculate back into the meat before slicing.



This is a controversial and personal step when cooking ribs. I grew up eating ribs with the skin left on and only started removing them about 10 years ago — advice from a chef. Personally, I love the chewiness of the membrane when left on, BUT, I also love the ease of eating ribs with it removed.

Go with what YOU love!

  • Turn ribs over with bone/rack-side facing up. Carefully slide a blunt knife under the membrane at one end of the rack.
  • Lift to loosen the membrane off of the bone.
  • Using a sheet of paper towel to hold onto the membrane, peel it off the back of the ribs.
  • It should come off in one piece.
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