Cook Spare Ribs

Spare ribs, or side ribs, are a cut of meat often used for slow-cooked barbecue. The cut is between the pork rib cage from the loin back ribs and from the sternum or breast bone. If you don't have access to an outdoor barbecue pit for slow roasting, you can learn how to cook spare ribs in the oven.

Steps

Choosing Ribs

  1. Look for slabs of ribs at the butcher shop or supermarket. You may find the following types of rib:
    • Full slab of spare ribs. This cut is large, but contains a lot of extra bone, such as the rib tips and sternum. You will need to take into account that much of the weight you pay for will be thrown away because of the extra bones.
    • St. Louis rack. The butcher removes the rib tips and sternum portion, so that more of the cut you are buying is meaty. It is also more expensive.
    • Kansas City rack. The butcher removes rib tips, sternum and breast bone. This is the smallest rack and can be even more expensive per lb.
  2. Buy at least 1 lb. (453 g) of ribs per person. The bones mean that there is a lot less meat to go around than with other cuts of meat. Some people suggest 1.25 to 1.5 lbs. (566 to 680 g) per person.
  3. Place the ribs in the refrigerator for 1 to 2 days before serving if they are frozen. Most ribs are sold fresh, so it is better to wait to buy them until the day before you plan to cook them.

Making a Rub

  1. Mix your spice rub the night before you plan to cook the ribs. They can season overnight.
  2. Combine 1 cup (189g) of brown sugar with 3 tbsp. (20.7g) of smoked paprika, 2 tbsp.(16.2g) of ancho chile powder, 1.5 tbsp. (14g) of garlic powder, 1.5 tbsp. (10.8g) onion powder, 1 tbsp. (18g) salt and 1 tsp. (2.1g) cumin.
  3. Remove your ribs from their packaging.
  4. Rinse the ribs. Pat them dry with paper towels.
  5. Cut off any large pieces of fat. Cut them in half, if you need them to be sectioned in order to fit in your oven.
  6. Place the ribs on a baking sheet.
  7. Rub the meaty side generously using at least 1/4 cup of rub. This side should have the most spices so that the flavor is absorbed into the meat.
  8. Rub the opposite side with the spice rub.
  9. Cover the ribs with plastic wrap. Place them in the refrigerator overnight to season.

Cooking Spare Ribs

  1. Choose the amount of time and temperature at which you want to cook the ribs. You have several options, depending upon how low the heat in your oven goes.
    • Preheat the oven to 200 degrees Fahrenheit (93 degrees Celsius). Cook 6 to 8 hours.
    • Preheat the oven to 225 degrees Fahrenheit (107 degrees Celsius). Cook the ribs for 5 to 6 hours.
    • Preheat the oven to 325 degrees Fahrenheit (162 degrees Celsius). Cook the ribs for 3 to 4 hours.
  2. Set your oven to preheat for 20 to 30 minutes.
  3. Remove your ribs from the fridge at the same time. They should warm up slightly before going in the oven.
  4. Turn the ribs to ensure the meaty side is up on the baking sheet.
  5. Take off the plastic wrap. Place aluminum foil over the top of the ribs.
  6. Place the spare ribs inside the oven. Set your timer for halfway through your total cook time.

Cooking Tips

  1. Use a meat thermometer. The meaty area between the bones should read 170 degrees Fahrenheit (77 degrees Celsius).
  2. Check the ribs halfway through. Keep them at the temperature, if they are below 170 degrees Fahrenheit. Check them again in 45 minutes.
  3. Turn down your oven to 180 degrees Fahrenheit (82 degrees Celsius), when the internal temperature reaches 170 degrees. Keep them in the oven at this temperature for 2 to 3 hours to tenderize.
  4. Baste with barbecue sauce, if you desire. Set the oven to broil for 10 minutes to seal in the sauce.
  5. Remove the rack of ribs from the oven. Let them cool for 5 minutes.
  6. Cut them into sections and serve immediately.

Tips

  • If you are worried you will ruin your baking sheet, cover the bottom of the sheet with aluminum foil. Choose a baking sheet with raised sides to catch juices.
  • Know your meats before cooking. The cut shown in the picture is a bone in pork belly or spare ribs with the belly attached. These will be almost twice as thick as spare ribs you receive from the butcher and contain more fat via the belly which is what bacon is made of.

Things You'll Need

  • Rack of spare ribs
  • Brown sugar
  • Garlic powder
  • Ancho chile powder
  • Smoked paprika
  • Onion powder
  • Garlic powder
  • Salt
  • Cumin
  • Paper towels
  • Baking sheet
  • Plastic wrap
  • Aluminum foil
  • Oven
  • Knife
  • Barbecue sauce
  • Basting brush

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