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–+ servings

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!
Print Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 12 hours 20 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 943
Ingredients Method Nutrition

Ingredients
  

  • 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

Method
 

  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.

Nutrition

Calories: 943kcalCarbohydrates: 37gProtein: 58gFat: 61gSaturated Fat: 22gCholesterol: 241mgSodium: 702mgFiber: 1gSugar: 30g
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