Irresistible Slow-Cooked Spare Ribs: A Tender, Mouthwatering BBQ Sensation

Fall-Off-The-Bone Slow-Cooked Spare Ribs

These mouthwatering spare ribs are cooked low and slow until they reach that perfect fall-off-the-bone tenderness. While this recipe requires some patience and planning ahead, the rich, caramelized flavors and melt-in-your-mouth texture make these ribs absolutely worth the wait!

What Makes These Spare Ribs Special

The secret to these spectacular spare ribs lies in the slow cooking process. By taking your time and allowing the meat to tenderize gradually, you’ll be rewarded with ribs that practically melt in your mouth. The brown sugar creates a beautiful caramelization, while the extended cooking time breaks down the tough connective tissues in the pork.

Why You’ll Love This Recipe

• Foolproof method – Even if you’re new to cooking ribs, this recipe is designed for success
• Rich, complex flavor – The slow cooking method allows flavors to develop fully
• Perfect texture – These ribs achieve that ideal balance between tender and structured
• Make-ahead friendly – Most of the cooking time is hands-off

Ingredients for Perfect Spare Ribs

• 4 pounds pork spare ribs, membrane removed
• 2 cups brown sugar, divided
• 1/4 cup paprika
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 teaspoons black pepper
• 2 teaspoons kosher salt
• 1 teaspoon cayenne pepper (optional, for heat)
• 1/2 cup apple juice
• 1/4 cup apple cider vinegar
• 1 cup of your favorite barbecue sauce

How to Make Tender Spare Ribs

1. Prepare the ribs by removing the silver skin (membrane) from the bone side. Use a paper towel to grip it and pull it off in one piece.
2. In a medium bowl, mix 1 cup of brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne (if using).
3. Rub this mixture generously all over the ribs, making sure to coat both sides thoroughly.
4. Wrap the seasoned ribs tightly in plastic wrap and refrigerate for at least 8 hours, or preferably overnight. This dry brining process helps the flavors penetrate deep into the meat.
5. When ready to cook, preheat your oven to 275°F (135°C).
6. Remove the plastic wrap and place the ribs on a large baking sheet lined with foil or in a roasting pan.
7. Mix the apple juice and apple cider vinegar together and pour it around (not over) the ribs.
8. Cover the pan tightly with foil and bake for about 3 hours, or until the meat begins to pull away from the bones.
9. Remove the foil and sprinkle the remaining cup of brown sugar over the ribs.
10. Increase the oven temperature to 350°F (175°C).
11. Brush the ribs with barbecue sauce and return to the oven, uncovered, for about 20-30 minutes until the sauce caramelizes and the ribs develop a beautiful glaze.
12. Let the ribs rest for 10-15 minutes before cutting between the bones to serve.

Pro Tips for the Best Spare Ribs

• Don’t skip removing the membrane! This tough layer prevents flavor penetration and creates a chewy texture.
• Patience is key – Resist the urge to increase the temperature. Low and slow is the secret to tender ribs.
• The bend test – Your ribs are done when you can pick them up in the center with tongs, and they bend easily without falling apart.
• Rest before serving – This allows the juices to redistribute throughout the meat.

Serving Suggestions for Your Spare Ribs

These succulent spare ribs pair beautifully with classic barbecue sides. Consider serving them with:

• Creamy coleslaw
• Baked beans
• Corn on the cob
• Mac and cheese
• Potato salad
• Buttery cornbread

Storage and Reheating Instructions

If you’re lucky enough to have leftovers, these spare ribs can be stored in an airtight container in the refrigerator for up to 3 days. For best results when reheating:

• Preheat your oven to 250°F
• Place ribs in a baking dish with a few tablespoons of water or apple juice
• Cover tightly with foil
• Warm for 20-30 minutes until heated through

Nutrition Information

Frequently Asked Questions About Spare Ribs

What’s the difference between spare ribs and baby back ribs?

Spare ribs come from the belly area of the pig and are flatter, with more fat marbling and meat between the bones. Baby back ribs come from the loin area, are curved, and generally have less meat but are more tender.

Should I boil my spare ribs before baking?

No! Boiling can strip away flavor. The low and slow baking method in this recipe ensures tender ribs while preserving all their delicious taste.

Can I use this method for beef ribs?

Yes, but you’ll need to adjust the cooking time as beef ribs typically require longer cooking to become tender.

Can I make these spare ribs in a smoker?

Absolutely! Maintain a temperature of 225-250°F and smoke for about 5-6 hours until tender.

Why These Slow-Cooked Spare Ribs Will Become Your Go-To Recipe

Perfect for weekend family dinners, backyard barbecues, or game day gatherings, these irresistible spare ribs combine simplicity with spectacular results. The combination of sweet brown sugar, savory spices, and tangy barbecue sauce creates a flavor profile that will have everyone asking for your secret recipe. Though they require time, the actual hands-on preparation is minimal, making this an ideal dish for entertainers who want to impress without spending the entire day in the kitchen.