Pork Spare Ribs Recipe

Prepare ribs

Preheat oven to 150°C (300°F). Remove ribs from packaging and pat dry with paper towels. Using a small knife, loosen and peel off the silver skin/membrane on the bone side of the ribs (slide under a corner and pull with a paper towel).

Trim any large excess fat and score any very thick areas so heat penetrates evenly. Rub the ribs lightly with olive oil, then season both sides with kosher salt and freshly ground black pepper.

Mix dry rub

In a bowl, combine brown sugar, paprika, garlic powder, onion powder, ground cumin, chili powder, mustard powder and ground coriander. Stir until evenly blended.

Apply rub

Evenly coat both sides of the ribs with the dry rub, pressing the mixture into the meat so it adheres. Wrap the rubbed ribs tightly in aluminum foil (two layers if needed) to create a sealed packet.

Bake low and slow

Place the foil-wrapped ribs on a rimmed baking sheet or roasting pan bone-side down. Bake in the preheated oven at 150°C (300°F) for 2 to 2.5 hours, or until the meat is tender and has pulled back from the ends of the bones by about 1 cm. For very large racks or chewier meat, bake up to 3 hours.

Check tenderness and baste

About 20–30 minutes before the finish time, carefully open the foil (watch for steam) and brush the ribs with half of the basting sauce (apple cider vinegar mixed with honey, soy sauce and optional hot sauce). Re-seal and return to oven for the remaining time.

Prep for glaze

When ribs are tender, remove from oven and carefully unwrap the foil. Drain any excess accumulated liquid into a small pan and reserve. Increase oven temperature to 220°C (425°F) or preheat a grill to medium-high (about 200–230°C).

Glaze and char

If using oven broiler: place ribs on a foil-lined baking sheet, brush generously with the finishing glaze (mix barbecue sauce with butter until combined). Broil 4–6 minutes until bubbling and slightly charred—watch closely to avoid burning. If grilling: place ribs bone-side down on the grill, brush with glaze and cook 3–5 minutes per side until caramelized, turning and basting once or twice.

Alternate finishing (optional sticky glaze)

For an extra glossy finish, after initial glaze and char, brush a second coat of glaze and return to broiler or grill for 1–2 minutes.

Rest

Transfer ribs to a cutting board and let rest for 10 minutes to allow juices to redistribute.

Slice and garnish

Cut between the bones into individual portions. Sprinkle with chopped parsley and serve with lemon wedges and remaining basting sauce or reserved pan juices on the side.