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Best Pork Spareribs

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

 

Ingredients

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Ribs:

  • 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

Sauce:

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

Instructions

  • 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.

Notes

HOW TO REMOVE THE MEMBRANE/SKIN OFF BABY BACK RIBS

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.

Find it online: https://goingmywayz.com/best-pork-spareribs/