Simple Spare Ribs

Simple Spare Ribs


"This simple recipe will have everyone looking for seconds at the dinner table!! Great way to feed a party too as you can double it as many times as you need to!"

Ingredients 2 h 10 m {{adjustedServings}} servings 295 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 5g
  • 2%
  • Protein:
  • 27.5 g
  • 55%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 501 mg
  • 20%

Based on a 2,000 calorie diet

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  1. Place the ribs in a roasting pan. Mix together the chicken broth, teriyaki sauce, garlic powder, onion powder, salt and pepper. Pour over the ribs. Cover, and marinate for 1/2 hour.
  2. Preheat the oven to 350 degrees F (175 degrees C). Cover the roasting pan with aluminum foil.
  3. Roast in the oven for about 2 hours, or until the meat is so tender that it comes off of the bone easily. Check occasionally to make sure the juices do not boil over into the oven, and remove some of the broth if necessary.
Tips & Tricks
Italian “Sausage” Baby Back Ribs

These baby back ribs are rubbed with Italian sausage seasonings.

BBQ Country Style Ribs

These ribs bake up deliciously in the oven. Yum!

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Reviews 27

  1. 31 Ratings


This recipe was very easy and tasted great! The meat was fork tender and the marinade/gravy was good over rice. We didn't have teriyaki sauce so we used soy sauce and about a tablespoon of brown sugar instead. Also, we used 1/8 cup of frozen onions instead of onion powder. We will DEFINATELY do this one again!! One extra tip: before inserting the pan into the oven, spray the sides of the pan with non-stick cooking spray. This made cleaning up the pan a breeze.


This just didn't excite me. I was looking for a way to use some country style ribs that did not involve BBQ sauce, and thought this would suit, but I was disappointed. The meat turned out incredibly tender, but the only taste that was apparent was the boatload of garlic! No flavor came through from broth or teriyaki. Won't be making this one again. (Thank goodness my husband wasn't home and didn't have to eat this - he would have pouted - LOL!) [LATER THE SAME EVENING: OK, OK, I give. I had neglected to taste the incredibly superior broth/au jus that cooked up, and was just tasting the meat! Thicken that broth up and serve over smashed taters - to DIE for. The meat is MUCH better with the gravy poured over...!!! Nummies! }

kathy j.

This recipe was very taste and the meat just fell off the bones. I did make some changes. I did not have teriyaki sauce so I used soy sauce and brown sugar and I cut the chicken broth by half. After removing the meat from the pan I made a gravey. Definitly a keeper. Maybe I will try the crock pot next time!