To Die for Pork Spareribs
Indulge in the tender, smoky sweetness of "To Die for Pork Spareribs," a slow-cooked masterpiece guaranteed to impress at any dinner table. This recipe features fall-off-the-bone pork spareribs, lovingly coated in a bold and flavorful homemade dry rub made with brown sugar, paprika, garlic powder, and a touch of heat from cayenne pepper. Slow-baked in foil for ultimate tenderness and finished with a luscious homemade BBQ sauce crafted from apple cider vinegar, honey, and tomato paste, these ribs are caramelized to sticky perfection. Perfect for weeknight dinners or backyard gatherings, this crowd-pleaser combines rich, smoky, and tangy flavors with minimal prep time. Serve hot with extra BBQ sauce for dipping, and watch these irresistible ribs disappear in no time!
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Recipe Information
Ingredients
- 4 pounds Pork spareribs
- 1 cup Brown sugar
- 2 tablespoons Paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Ground mustard
- 0.5 teaspoon Cayenne pepper
- 0.5 cup Apple cider vinegar
- 0.25 cup Honey
- 0.5 cup Tomato paste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Soy sauce
- 0.5 cup Water
- 1 roll Aluminum foil
Instructions
Preheat your oven to 300°F (150°C).
In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, salt, black pepper, ground mustard, and cayenne pepper to create a dry rub.
Pat the pork spareribs dry with paper towels, then generously coat them on all sides with the prepared dry rub. Press the rub into the meat to ensure it adheres.
Wrap the seasoned ribs tightly in aluminum foil, creating a sealed packet. Place the foil-wrapped ribs on a baking sheet.
Bake the ribs in the preheated oven for 3 hours, or until they are tender and the meat easily pulls away from the bones.
While the ribs are baking, prepare the homemade BBQ sauce. In a medium saucepan, combine the apple cider vinegar, honey, tomato paste, Worcestershire sauce, soy sauce, and water. Bring the mixture to a simmer over medium heat, stirring until well combined. Let it cook for 10 minutes, then remove it from heat.
After 3 hours, carefully unwrap the ribs and drain any excess liquid from the foil packets. Increase the oven temperature to 425°F (220°C).
Brush a generous layer of the BBQ sauce over both sides of the ribs. Place the uncovered ribs back in the oven or under a broiler for 10-15 minutes, allowing the sauce to caramelize and form a sticky glaze.
Remove the ribs from the oven and let them rest for 5 minutes before slicing between the bones.
Serve the ribs hot with extra BBQ sauce on the side and enjoy!
Nutrition Facts
Calories |
1122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.6 g | 89% | |
| Saturated Fat | 25.3 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 1156 mg | 50% | |
| Total Carbohydrate | 58.8 g | 21% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 53.6 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1105 mg | 24% | |
*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.
