I am drooling over this recipe! It was so good! This was my first time slow cooking ribs in the oven and when the meat just slipped off the bone…I knew the ribs were gold! Below is the recipe and some tips I suggest after making them.
The first step was to take off the membrane on the back of the ribs. All the recipes I read through had this as the first step because the membrane can be tough, chewy, and difficult to eat when cooked. I had to use a parring knife to get the membrane off the ribs, but once I started peeling, it became easier to remove. If you do not know what the membrane looks like, I suggest YouTube a video.
From the beginning I knew I didn’t want my dry rub to have sugar in it. I typically use sugar for my pulled pork and this was not what I wanted my ribs to taste like. I also knew I wanted a good barbecue sauce on them. Which is why I chose to use Sweet Baby Ray’s Award winning sauce. You can use a barbecue sauce of your choice.
I used mustard before adding the dry rub because I read it binds the dry rub better to the meat. I promise my ribs did not taste like mustard. My boyfriend doesn’t like the yellow ingredient and he loved these ribs! Let this be proof that the ribs will taste mustard-free. I also added Worcestershire sauce for flavor.
After adding the mustard mix, you can add your dry rub on top of the ribs and rub it all over. I suggest doing this to the back and front of the spare ribs.
To slow cook the ribs, I placed them on the lower rack of the oven. This process helped the meat not cook too quickly. I also wrapped the ribs in foil to prevent over cooking. You should preheat your oven before placing the ribs inside. However, once the meat is in the oven to cook, absolutely do NOT open the oven. Opening the oven will cause the temperature to drop and may interfere with the cooking process.
Once the ribs were cooked. I added a good thick layer of barbecue sauce to them and added them back in the oven to broil for about 10 minutes. I used the high setting. Watch them when they are broiling because they are easy to burn!
Overall, this was easy to make. You just need to be patient until they are ready! Let me know how your pork spare ribs come out below!
Slow Cook Pork Spare Ribs
Barbecue perfection from home!
- 3 1/2 lbs pork spare ribs slab
- 1/4 cup mustard
- 1 tbsp Worcestershire sauce
- 1/2 tbsp onion powder
- 1/2 tbsp minced garlic
- 1/2 tbsp Lawry’s seasoned salt
- 1/2 tbsp chili powder
- 1 tbsp paprika
- 1/2 tsp salt
- 1 tsp black pepper
- 1 cup barbecue sauce
- Preheat oven to 300 F
- Take a parring knife and remove the membrane from the back. It will be a thin skin layer on the back of the ribs. After you remove the membrane. Set aside
- Take a small bowl and mix the mustard and Worcestershire sauce together. Sex aside.
- Take a second small bowl and mix the onion powder, garlic, Lawry’s seasoned salt, chili powder, paprika, salt, and black pepper. Combine dry ingredients well. Set aside.
- Rub the mustard mixture onto the ribs.
- After, add the dry ingredients on top of the mustard mix.
- Rub the dry ingredients and mustard mix well on top of ribs.
- Wrap rib slab in foil so they are completely covered.
- Place in lower oven rack for 2 hours. 10.After the ribs are cooked thoroughly, take them out of the oven and switch the setting to broil (high).
- Add barbecue sauce evenly to the top layer of the ribs.
- Broil for 6-10 minutes. Watch so they don’t burn!
When ready, let them cool and serve with fries, cole slaw or any side! Enjoy!