Tangy Pork Spareribs
Sink your teeth into these irresistibly tender and flavorful Tangy Pork Spareribs, the ultimate crowd-pleaser for any occasion. This recipe combines a perfectly balanced spice rub of paprika, garlic powder, and brown sugar with a zesty homemade sauce featuring apple cider vinegar, honey, Dijon mustard, and a hint of chili flakes for just the right amount of heat. Slow-baked to perfection and finished with a sticky, caramelized glaze, these fall-off-the-bone ribs are a labor of love that's worth every minute. Perfect for barbecues, weeknight dinners, or special gatherings, serve them up with extra sauce on the side and watch them disappear. Get ready to savor the bold and tangy flavors in every delicious bite!
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Recipe Information
Ingredients
- 2.5 pounds Pork spareribs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 2 tablespoons Brown sugar
- 1 cup Apple cider vinegar
- 1 cup Ketchup
- 2 tablespoons Honey
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Soy sauce
- 2 teaspoons Dijon mustard
- 0.5 teaspoon Chili flakes
Instructions
Preheat your oven to 300°F (150°C).
Remove the membrane from the back of the spareribs and pat dry with paper towels.
In a small bowl, mix salt, black pepper, paprika, garlic powder, and brown sugar to create a dry rub.
Rub the mixture generously over the spareribs, coating all sides.
Place the ribs on a baking sheet lined with aluminum foil, bone-side down, and cover tightly with another sheet of foil.
Bake in the preheated oven for 2.5 hours until the meat is tender.
While the ribs are baking, prepare the tangy sauce. In a medium-sized saucepan, combine apple cider vinegar, ketchup, honey, Worcestershire sauce, soy sauce, Dijon mustard, and chili flakes.
Simmer the sauce over medium heat for 10-15 minutes, stirring occasionally, until it thickens slightly.
Once the ribs are done baking, remove them from the oven and increase the oven temperature to 400°F (200°C).
Brush the ribs generously with the tangy sauce on all sides.
Place the ribs back in the oven, uncovered, for 10-15 minutes, or until the sauce caramelizes and becomes sticky.
Remove the ribs from the oven and let them rest for 5 minutes before slicing.
Serve the ribs warm with extra sauce on the side and enjoy!
Nutrition Facts
Calories |
5030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 401.8 g | 515% | |
| Saturated Fat | 146.4 g | 732% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1191 mg | 397% | |
| Sodium | 5316 mg | 231% | |
| Total Carbohydrate | 120.4 g | 44% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 97.1 g | ||
| Protein | 171.8 g | 344% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3025 mg | 64% | |
*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.
