Tender Pork Spare Ribs

Tender Pork Spare Ribs

100 Reviews 7 Pics
  • Prep

    20 m
  • Cook

    4 h
  • Ready In

    16 h 20 m
Mike's Girl
Recipe by  Mike's Girl

“I saw a Celebrity Chef use this braising method for baby back ribs, so I decided to give it a try for pork spare ribs. I changed the seasonings and increased the cooking time and I have been very pleased with them every time. They're really tender and the meat is so flavorful that you don't have to add BBQ sauce unless you want to. My neighbor is the one who told me about the fajita seasoning, and she was right on!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Mix the brown sugar, fajita seasoning, and paprika in a bowl. Rub both sides of the pork spareribs with the brown sugar mixture. Place the spareribs in a 9x13-inch baking pan; cover and refrigerate overnight.
  2. Preheat an oven to 250 degrees F (120 degrees C). Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside.
  3. Tear off 2 large sheets of heavy duty aluminum foil and lay them shiny-side down. Place a rack of spareribs on each sheet, meaty-side up. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal. Place the packets side-by-side on an 11x14-inch baking sheet.
  4. Bake in the preheated oven until the ribs are very tender, 3 hours and 30 minutes to 4 hours. Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Set ribs aside. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes. Brush the thickened sauce over the ribs.
  5. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  6. Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.

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Reviews (100)

Rate This Recipe
savina
92

savina

This was really good, but I didnt use fajita seasoning when i made it, or sugar. Instead i let it cook in a bit of cola.

beesknees
75

beesknees

This is a fantastic recipe. Lots of flavor and the most tender, fall off the bone meat you'll ever cook. I followed the recipe exactly with the exception of reducing the sauce. I ended up with close to 2 cups of sauce after braising which took 20 min on medium heat to thicken up. The sauce was also VERY salty from 1/2 cup of fajita seasoning and I ended up adding about a 1/4 cup of brown sugar and a Tbsp of dijon mustard and it was perfect. **TIP** do not forgo the broil process, this gives the meat a nice sticky, caramelized coating that is the key to finishing the flavor of these ribs. One final thing, don't omit the fajita season (I used Fiesta brand), it helps to tenderize and lends lots of flavor. I will definitely be making these again and I think I'll try some liquid smoke next time.

reg410
72

reg410

I used the basic outline of this recipe and it is to die for, I used McCormicks Sweet and Spicy rub instead of fajita seasoning with the brown sugar, and bbq and mesquite grilling spices, and mojo crillo for the liquid, that was all, I used the juice at the end with 1 cup of BBQ sauce boiled and reduced before I broiled them, we werent even done with dinner before the kids asked when we were having them again. I cant wait to try a brisket using this recipe as a guideline I finally did try it with the brisket, bake at 300 for 5 hours, it melts in your mouth, my husband and kids have asked for the brisket and ribs again and again

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 943 cal
  • 47%
  • Fat
  • 60.6 g
  • 93%
  • Carbs
  • 37.4 g
  • 12%
  • Protein
  • 58.4 g
  • 117%
  • Cholesterol
  • 240 mg
  • 80%
  • Sodium
  • 701 mg
  • 28%

Based on a 2,000 calorie diet

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