Barbecued anything can be a very polarizing topic and we’d just like to start by saying that everyone has their own preference for differently-prepared barbecued meat, and that’s okay! This dish in particular is for anyone who likes fall-off-the-bone ribs with great flavor and without the hassle of working over a hot grill — sounds good, right? If you have a hankering for juicy ribs, but don’t want to go outside and deal with the grill, go ahead and try making them in the oven. You’ll see you don’t have to compromise on taste or tenderness!
Pork Spare Ribs
- 2 racks pork spare ribs
- barbeque sauce, your preference
- 1 cup beer
- 1/2 cup brown sugar
- 2 tablespoons paprika
- 2 tablespoons fajita seasoning
- 2 teaspoons garlic salt
- 1 teaspoon chili powder
- salt and pepper, to taste
- Preheat oven to 250º F.
- In a small bowl, combine dry rub ingredients
- Prepare spare ribs by trimming the membrane (back of ribs) and tough meat (across the top), and discarding those pieces.
- Dividing the dry rub in half, equal amounts for both racks, rub the spices on the tops and bottoms of the ribs.
- On a baking tray and taking 8 pieces of aluminum foil, you’re going to create pockets for the racks to cook in, meaty side up. 2 pieces of foil on the bottom, 2 pieces on the top, for each rack.
- In a medium bowl, whisk together beer and barbeque sauce of your choosing.
- Begin carefully sealing your foil packets. Before you seal the final edge, pour 1/2 of beer mixture into each packet.
- Bake ribs for 4 hours. Remove from oven and carefully open your packets and drain the sauce/drippings into a saucepan. Simmer on low heat and let thicken.
- Brush ribs with sauce and place back in oven, uncovered, under broiler, for 5-7 minutes.
- Remove and serve warm.
Recipe adapted from Deep South DishSKM: below-content placeholder