Slow roasting spare ribs low and slow in the oven results in incredibly tender, fall-off-the-bone ribs with deep, rich flavor. While grilling and broiling ribs cook them more quickly, the long, low oven method allows time for the connective tissues to break down into succulent gelatin.
Follow this simple guide to learn how to transform a rack of pork spare ribs into tender perfection using your oven’s low, even heat.
Why Slow Cook Spare Ribs?
There are several advantages to slow roasting spare ribs in the oven rather than cooking them quickly over direct high heat
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Maximizes Tenderness – The low heat gives collagen time to melt into luscious moistness
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Infuses Flavor – A spice rub deeply seasons and flavors the meat when given enough oven time.
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Prevents Drying – The ribs roast gently surrounded by ambient heat, keeping them incredibly juicy.
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Adds Caramelization – The exterior gets nicely browned and crisped.
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Forgiving Method – Oven temp fluctuations don’t lead to overcooking.
Choosing the Right Rack of Ribs
For the best results when oven roasting, choose a rack of pork spare ribs that:
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Weighs 2 to 2.5 lbs to serve 4 people
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Has a decent amount of fat marbling through the meat
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Is still covered by a thin membrane (this is easily removed)
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Is uniform in width to ensure even cooking
Top Tips for Oven-Baked Spare Ribs
Follow these tips for finger-licking oven-baked spare ribs:
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Remove Membrane – Slide a knife under and peel it off for tender ribs.
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Season Well – Use a flavorful dry rub on all sides. Let sit 30 mins up to overnight.
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Sear First (Optional) – Quickly brown the ribs in a hot skillet before roasting.
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Cook Low & Slow – Roast at 250-275°F for around 2 hours until fall-apart tender.
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Rest 5-10 Minutes – Allowing ribs to rest keeps them juicy when sliced.
Step-by-Step Method
1. Prepare the Ribs
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Start with a 2-2.5 lb rack of pork spare ribs. Rinse under cold water and pat dry.
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Peel off any thin membrane covering the backside of the ribs.
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Trim any excess hard fat, but leave some fat marbling.
2. Make a Dry Rub
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In a small bowl, mix 1/4 cup brown sugar, 1 tbsp each smoked paprika, garlic powder, chili powder, 1 tsp each salt and pepper.
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Generously rub the seasoning all over the ribs, coating them thoroughly on all sides.
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Let the seasoned ribs rest for 30 mins up to overnight in the fridge.
3. Sear the Ribs (Optional)
- In a skillet, quickly brown each side of the ribs in a bit of oil over medium-high heat, 1-2 minutes per side.
4. Slow Roast the Ribs
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Place ribs meaty-side up on a wire rack set in a roasting pan.
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Roast at 250-275 ̊F for 1 1/2 – 2 hours until incredibly tender and meat pulls away easily.
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Baste ribs with pan juices every 30 minutes to keep moist.
5. Finish with BBQ Sauce
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Brush ribs generously with barbecue sauce during last 15 minutes of roasting.
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Broil for 2-3 minutes to caramelize sauce. Watch closely to avoid burning.
6. Rest, Slice and Serve
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Allow ribs to rest for 5-10 minutes before slicing into individual ribs.
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Serve ribs with extra barbecue sauce for dipping and enjoy!
Common Questions
What temperature should I roast spare ribs?
Cook at 250-275 ̊F for best results. Higher temps can dry them out before the collagen melts into tenderness.
How long do you roast spare ribs at 275°F?
Figure around 1 1/2 – 2 hours for a 2-2.5 lb rack. Check often and rely on tenderness, not just time.
Do you cover ribs when oven roasting?
Cook uncovered for crispy bark and caramelized sauce. Tent loosely with foil when resting.
What internal temp are spare ribs done?
Cook until tender and pulling away from bone, not to a certain internal temp. Should reach at least 190 ̊F.
Can I slow cook ribs from frozen?
Always fully thaw ribs in the fridge for 1-2 days before slow roasting to ensure food safety and proper cooking.
Serving Slow Cooked Oven-Baked Spare Ribs
Juicy, tender oven roasted spare ribs make for amazing entree and leftovers:
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Serve ribs with classic BBQ sides like cornbread, coleslaw, beans.
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Chop leftovers to toss into rice bowls, omelets, pasta, etc.
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Freeze extras in freezer bags for up to 4 months.
So next time you’re craving incredible ribs, grab a rack of pork spare ribs and let your oven do most of the work. Low, even heat transforms them into the ultimate finger-lickin’ oven-baked ribs.