- Dish type
- Side dish
This is an excellent dish for a summer barbecue party. You'll have them wondering how they got so tender and tasty so fast.
213 people made this
- 2 to 2.5kg (5 lb) pork spare ribs, cut into serving size pieces
- 100g (4 oz) butter
- 1 medium onion, chopped
- 1 tablespoon minced garlic
- 110ml (4 fl oz) distilled white vinegar
- 225ml (8 fl oz) water
- 225ml (8 fl oz) ketchup
- 225ml (8 fl oz) barbecue sauce
- juice of 1 lemon
- salt and freshly ground black pepper to taste
MethodPrep:20min ›Cook:1hr20min ›Ready in:1hr40min
- Place ribs in large frying pan or roasting tin. Cover with lightly salted water, and bring to a boil. Reduce heat to low, and simmer for 1 hour, or until meat is tender, but not quite falling off the bone. Remove from heat, and drain.
- While the ribs are simmering, melt butter in a saucepan over medium heat. Cook the onion and garlic in butter until the onion is tender; remove from heat.
- In a blender, combine 225ml (8 fl oz) water, vinegar, ketchup, barbecue sauce and lemon juice. Pour in the melted butter mixture, and purée for 1 minute. Pour into the saucepan, and season to taste with salt and pepper. Bring to a boil, then remove from heat.
- Place the boiled ribs in a roasting tin, and mix with the sauce. Cover, and refrigerate for at least 2 hours, up to overnight.
- Preheat barbecue for medium-high heat.
- Brush cooking grate with oil. Cook ribs for 10 to 20 minutes, or until well browned, basting with sauce and turning frequently.
If you like your spare ribs spicy, add Tabasco sauce or crushed chillies to taste.
Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!
Reviews & ratingsAverage global rating:(186)
Reviews in English (137)
Took shortcuts.I've made ribs using this method a couple of times since finding the recipe. I've found that for really tender ribs they need to simmer more than an hour - our best yet were simmered for 2.5 hours at a very low simmer and then covered and put in the fridge to cool in the cooking water until we were ready to cook. While the sauce which accompanies the recipe is good, I've found that we actually prefer our favourite bottled BBQ sauce. It's just as good and much easier. I barbecue the ribs until heated thorough and then brush on the sauce during the last few minutes to prevent the sauce from burning. These are great for making ahead and require so little effort that they are definately a keeper.-15 Sep 2008
Loved it, best ribs off the barby yet, love the secret of making the ribs so tender by boiling-23 Apr 2012
Made these on the spur of the moment in the oven. My brother came over to visit and said they were, "the best ribs he ever had". What a surprise considering I didn't even have time to marinade the ribs.-15 Sep 2008
Oven-Barbecued Pork Spareribs
Renae is a Brooklyn-based recipe tester who has certificates in both Pastry Arts and Culinary Arts from The Institute of Culinary Education.
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 100g||128%|
|Saturated Fat 33g||165%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 1g||3%|
|Total Sugars 30g|
|Vitamin C 1mg||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
You don't have to have a smoker or a grill to make these tender, flavorful spareribs. The oven bakes them slowly to tender, succulent perfection. The ribs are brushed with an easy homemade spicy barbecue sauce the last 45 minutes of baking time.
Although cooked indoors, these ribs are perfect for a summer barbecue as you can make them ahead of time—and leave plenty of room on your grill for the rest of your cookout fare. Serve these flavorful juicy ribs with mashed potatoes for a weeknight meal or a potato salad for a casual dinner on the deck.
3-2-1 Barbecued Spare RibsSteven Raichlen
We’re excited to partner with Reynolds Wrap® for this sponsored recipe.
If your idea of the perfect barbecued rib is smoke-infused meat that practically slides off the bone, the popular (and easy) 3-2-1 method of cooking ribs is for you. Never heard of it? It breaks the cooking of the ribs into three timed segments.
Meaty, well-seasoned spareribs are smoked (indirect grilled) for three hours at 225 degrees F. It’s during this segment that the ribs acquire the smoky flavor that is a hallmark of true American barbecue. Next, the bones are completely enclosed in Reynolds Wrap® Heavy Duty Foil and returned to the grill or smoker for 2 more hours (still at 225 degrees F). In this moist environment, the meat fibers break down and become supernaturally tender, yet juicy. Finally, the ribs are unwrapped, brushed with barbecue sauce, and returned to the grill for an hour to firm up the exterior bark and complete the cooking.
You’ll be rewarded with ribs that have multiple layers of flavor. The predictable time frame is a bonus, too. Family and friends will declare you a barbecue genius when they taste these superlative bones.
Reynolds Wrap® Heavy Duty Foil is indispensable for this recipe. You can rely on sturdy, dependable Reynolds Wrap® Heavy Duty Foil because of its durability. Proudly made in the USA.
Savory Barbeque Pork Spare ribs
This recipe for barbecue pork spare ribs is an easy as them come. Just cook the ribs in the oven, then marinate with the sauce and barbecue on the grill.
- One rack of pork spare ribs
- 1/4 cup of brown sugar
- 1 tbsp of ketchup
- 1 tbsp of light soy sauce
- 1 tbsp of Worcestershire sauce
- 2 tbsp of Malibu coconut rum
- 1 clove of garlic crushed
- 1 tsp of dry mustard
- dash of cracked black pepper
- Preheat the oven to 325 degrees F (175 degrees C). Cook the spareribs for 1 1/2 hours. Remove and place the ribs in a large serving dish.
- Combine the sauce ingredients in a bowl. Mix well.
- Coat the ribs with the sauce and marinate at room temperature for1 hour (you can also refrigerate them overnight if you wish.)
- Heat the grill to medium high. Place the ribs on the grill and cook for about 15-20 minutes, basting often with the marinade.
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.
were we can find the coconut rum , in the liquor dept. or in the cooking ingredient's aisle? there is any substitute for the coconut rum pls. reply soon as possible, thank u so much
I get mine at the ABC store. It's called Malibu coconut rum. Any rum would do but this one is slightly fruity.
Disclosure of Material Connection: Some of the links in the post above are "affiliate links." This means if you click on the link and purchase the item, I will receive a small commission from the sale, but the price is the same for you. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."
Hi, I&rsquom Carol!
I love to garden and cook (with a few DIY projects thrown in for fun).
I come from a long line of gardeners, and have always loved to experiment with food and recipes.
- 2 cups soy sauce
- 1 cup water
- ½ cup packed light brown sugar
- 1 tablespoon dark molasses
- 1 teaspoon salt
- 5 pounds meaty pork ribs
- ⅓ cup water
- 1 14 ounce bottle ketchup
- 1 12 ounce bottle chili sauce
- ½ cup packed light brown sugar
- 1 teaspoon dry mustard
In a medium saucepan, combine the soy sauce, water, 1/2 cup brown sugar, molasses, and salt. Bring the marinade to a boil set aside to cool.
Put the ribs in a large, turkey-size oven baking bag or sealable plastic bag. Support the bag in a 12x14-inch baking pan. Pour marinade over the ribs and seal the bag. Marinate in the refrigerator overnight, turning the bag occasionally to thoroughly coat the meat.
The next day, preheat the oven to 375°F.
Drain and discard the marinade from the bag. Cut 4 slits in the top of the baking bag if you are using one. Otherwise, drain the marinade, transfer the ribs to the baking pan, and cover the pan with foil. Bake the ribs for 2 hours.
While the ribs are baking, prepare the barbecue sauce. In a large saucepan, blend the water, ketchup, chili sauce, 1/2 cup brown sugar, and dry mustard. Bring this mixture to a boil. Stir well to dissolve the sugar set aside to cool.
When the ribs are cooked and tender, open the bag or remove the foil and discard the drippings. Lower the oven temperature to 350°F.
Brush the ribs on both sides with the barbecue sauce and return them to the oven to bake, uncovered, for 30 minutes longer. Just before serving, throw the ribs onto the barbecue or blacken them under the broiler to give them a bit of a char.
- Rinse the rib slabs in cold water, and pat dry with paper towels. Place the slabs on a clean chopping board. Using your fingers, pull off the thick white membrane. Use a small knife to trim off the excess fat and meat. Using a sharp knife, trim off the brisket bone. Season both sides of the slab with salt and Neely's Barbecue Seasoning, and refrigerate for at least 1 hour, or up to a day in advance.
- When you're ready to cook the ribs, preheat the grill to 250°F, preferably using a combination of hickory wood and charcoal. Place the slab on the grill away from (not directly over) the flame (using indirect heat). Cook the slab curl-side up for approximately 2 1/2 hours. Flip the slab over to finish the cooking, about 1 more hour, or until you get the full "bend" in the slab (see Tony's Tip).
- For dry ribs, pull the ribs off the grill, and sprinkle more Neely's Barbecue Seasoning over the entire slab. Cut between the bones and serve. For wet ribs, pull the ribs off the grill, and pour Neely's Barbecue Sauce over the slab. Slice between the bones into individual portions, and serve.
From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.
Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.
Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.
For the blackberry habanero barbecue sauce:
In a blender, combine all the ingredients and process until smooth.
Transfer mixture to a saucepan and bring to a boil over high heat. Reduce the heat and simmer for 20 minutes, stirring frequently to prevent burning.
Pour the mixture through a fine strainer. Use a ladle or rubber spatula to help push the sauce through the strainer.
Transfer to a storage container and refrigerate until ready to use.
For the cranberry chipotle barbecue sauce:
Add the onions, chipotle peppers, cranberries and chicken stock to a roasting pan and season with the salt.
Cover the pan with parchment paper and foil and cook in the oven for 1 hour.
Remove then puree mixture, in small batches, in blender adding small amounts of chicken stock if needed to reach desired consistency (it should be slightly thicker than ketchup).
Pour into a storage container and finish by mixing in kosher salt, to taste.
Let cool and then refrigerate until ready to use.
For the dry rub:
Combine all the ingredients and mix thoroughly. Store in an airtight container until ready to use.
For the ribs:
Generously sprinkle the rub over the ribs and pat it into the meat, apply more if needed.
Place into a deep roasting pan and cover with foil.
Cook in the oven for 3 hours.
Remove from oven and let rest.
Preheat the grill to medium-high heat.
Place the ribs on an oiled grill, bone side down, and cook for approximately 3 minutes (just enough to warm through). Then flip and cook for another 3 minutes until grill marks form.
Remove ribs from the grill. Let rest, slice and serve with the barbecue sauces.
T.L.C. Barbecued Ribs( 5 Votes)
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Fast food restaurants and barbecue shacks may serve 'em, but the best tasting kind of ribs are the ones you make at home. We think it's because of all the Tender Lovin' Care we add in our own kitchens, which is why we call these our T.L.C. Barbecued Ribs.
What You'll Need
- 4 to 5 pounds pork baby back ribs
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 / 2 teaspoon black pepper
- 1 cup ketchup
- 1 small onion, finely chopped
- 1 / 4 cup firmly packed light brown sugar
- 2 tablespoons white vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons prepared yellow mustard
What to Do
- Preheat oven to 300 degrees F. Place ribs meat-side up in a large roasting pan.
- In a small bowl, combine garlic powder, paprika, salt, and pepper. Sprinkle ribs with spice mixture, then cover tightly with aluminum foil.
- Roast 2-1/2 hours.
- Meanwhile, in a medium bowl, combine remaining ingredients mix well and set aside.
- Preheat grill to high heat. Brush ribs with sauce and cook on grill until sauce begins to caramelize. Cut into individual ribs and serve with remaining sauce.
- Don't want to start your grill? No problem! Just set your broiler to high and cook until sauce caramelizes.
- Besides serving these up with lots of napkins, we also enjoy eating them with a side a cool and crunchy coleslaw! Check out these recipes!
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Ratings & Comments
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If I want to make this with country style ribs, does that change to baking time?
Hello! If you want to make this recipe with country style ribs, the cooking time will be about 1-1/2 hours or until tender. Hope this helps!
We made these ribs and they are great. My husband makes some of the best ribs around, and even he said we should make the once a month.v The only addition we made to the BBQ sauce was to add a generous dollop of habanero salsa, because we like some heat in our food. Try these ribs, you'll like them!!
I have made something like this for sometime. I place the fat side up. The juice goes into the meat and it falls off the bone.
Yes, I agree, always fat up.
Unless you guys have ribs that are different than what we get, meat side and fat side are the same thing. The only thing on the other side is the bone.
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- 3 pounds pork loin back ribs
- ¾ cup ketchup
- ¾ cup water
- 2 tablespoons vinegar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon chili powder
- ½ teaspoon black pepper
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper
- 1 cup finely chopped onion (1 large)
If desired, cut ribs into serving-size pieces. In a large shallow roasting pan place the ribs with the bone sides down. Bake, covered, in a 350 degree F oven for 1 hour. Carefully drain off liquid in roasting pan.
Meanwhile, in a medium bowl combine the ketchup, water, vinegar, Worcestershire sauce, paprika, chili powder, black pepper, salt, and cayenne pepper. Stir in onion. Pour mixture over ribs. Bake, uncovered, for 30 minutes more or until ribs are tender, basting once with sauce. Pass sauce with ribs.
What are Spare Ribs?
The most common cuts of pork ribs are Spare Ribs, Baby Back Ribs, and St. Louis Style Ribs.
Spare Ribs are the cut of pork ribs from the bottom (belly side) of the rib cage (above the breast bone). The full slab of meat has straight & flat bones.
It’s meaty, tender, and packed with porky flavors. In comparison, Spare Ribs are longer and a bigger cut of meat than baby back ribs and St. Louis Style Ribs, while likely being the least expensive!
Spare Ribs (Chinese: 排骨) are really popular in Chinese cuisine – especially the Spareribs with Black Bean Sauce!
Whereas, Baby Back Ribs are the cut of pork ribs from the top of the rib cage (near the backbone).
Other Ways To Make BBQ Pork Ribs
Follow all the above instructions just the same, but instead set the slow cooker to LOW for 8 hours or HIGH for 4. Follow it up with a good broil session and enjoy with additional BBQ sauce.
Preheat your oven to 325 F degrees and allow your ribs to marinate in your wet mixture. Remove and rub well with our dry rub mix. Wrap your dry rub encrusted ribs in some heavy duty foil. Bake for about 2 hours or until tender. Remove and slather in your homemade whiskey BBQ sauce before broiling as instructed above.