Glazed Pork Spareribs
Succulent and irresistible, these Glazed Pork Spareribs are the ultimate showcase of tender, fall-off-the-bone meat slathered in a sticky, caramelized glaze. Coated in a smoky-sweet dry rub featuring brown sugar and smoked paprika, these ribs are slow-baked to perfection, ensuring juicy flavors in every bite. But the star of the show is the homemade glaze—a tantalizing blend of honey, soy sauce, ketchup, and a hint of apple cider vinegar, balanced with a touch of heat from optional cayenne pepper. Finished at high heat for that perfect glossy sheen and touch of crispness, these spareribs are a barbecue-inspired masterpiece you can make in your own kitchen. Perfect for a family dinner or a party centerpiece, serve them alongside classic sides like coleslaw or cornbread to complete the feast.
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Recipe Information
Ingredients
- 3 lbs Pork spareribs
- 0.5 cups Brown sugar
- 2 tbsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Ground black pepper
- 1 tsp Salt
- 0.25 cups Honey
- 0.25 cups Soy sauce
- 0.5 cups Ketchup
- 2 tbsp Apple cider vinegar
- 1 tbsp Worcestershire sauce
- 0.5 tsp Ground cayenne pepper (optional for heat)
- 1 tbsp Vegetable oil
Instructions
Preheat your oven to 300°F (150°C).
Pat the pork spareribs dry with paper towels. Remove the silver membrane on the underside of the ribs for more tender results.
In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, ground black pepper, and salt.
Rub the spice mixture evenly onto both sides of the ribs to coat completely.
Wrap the ribs in aluminum foil, creating a sealed packet, and place on a baking sheet.
Bake in the preheated oven for 2 1/2 hours, or until the ribs are tender and the meat easily pulls away from the bone.
While the ribs are baking, prepare the glaze. In a medium saucepan, whisk together the honey, soy sauce, ketchup, apple cider vinegar, Worcestershire sauce, and cayenne pepper (if using).
Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally. Cook for 5–7 minutes until the sauce thickens slightly. Remove from heat and set aside.
Once the ribs have finished baking, remove them from the oven and increase the oven temperature to 400°F (200°C).
Carefully unwrap the ribs and transfer them to a clean, foil-lined baking sheet.
Brush a generous layer of the glaze over the ribs using a basting brush.
Return the ribs to the oven and bake for an additional 15–20 minutes, basting with more glaze halfway through, until the glaze is sticky and caramelized.
Remove the ribs from the oven and let them rest for 5 minutes before slicing.
Serve warm with your favorite sides, such as coleslaw, cornbread, or roasted vegetables.
Nutrition Facts
Calories |
835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 1002 mg | 44% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 34.1 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 697 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
