Oven Baked Pork Spareribs

pork spareribs on a cutting board.

Think you have to tend spare ribs for hours over a slow smoker to get tender, melt in your mouth perfection? Nope. Try my easy oven-style pork spareribs. This simple recipe makes ribs so moist and flavorful, your tastebuds will be giddy!

This post is sponsored by Stubb’s Authentic Bar-B-Q.  All opinions are my own.

If Mother’s Day is hearts and flowers and breakfast in bed, than Father’s Day is dominated by outdoor activities and grilling or barbecue.  

Thing is, in this house Scott is the pit master.  Not me.  

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I mean,  I can grill — steak, chicken etc., but I’m lacking the fundamental gene required for those long, slow, carefully tended fires to produce the perfect smoke-kissed wonder that is real barbecue.  

But he wants ribs for Father’s Day and I don’t want him to have to cook his own dinner on this day.  

So I’m reverting to what I do know.  A slow-steady heat, lots of time and some help from my friends at Stubb’s.  These Easy Oven-Style Pork Spareribs will turn Scott (and you) into converts.

Easy Oven-Style Pork Spareribs | Garlic + Zest

I’ve been working with Stubb’s for a while now, because I genuinely enjoy their seasonings and they make them the way I would!  Stubbs authentic sauces, rubs and marinades get their bold flavors from real ingredients, with no artificial flavors, colors or sweeteners, or high fructose corn syrup.  

For these ribs, I’m starting with their Steak Spice Rub.  When it came to Bar-B-Q, Stubb would say, “It all starts with a good rub.”  Stubb’s Steak Rub is a peppery blend of sea salt, garlic and ancho chile and it’s perfect for these ribs!  For a 4-5 pound rack of spare ribs, I used the whole jar.

Easy Oven-Style Pork Spareribs | Garlic + Zest

Sprinkle the mix onto both sides of the pork and rub it in well with your fingers.  Then give it some time to soak in – at least  two hours, or overnight.

Easy Oven-Style Pork Spareribs | Garlic + Zest

After marinating, it’s time to cook.  I actually got this method from one of my friends who used to work at a very popular restaurant, renowned for their ribs.  

They were known as “knife and fork” ribs, because you could really eat them with a knife and fork — the meat was so tender that it barely clung to the bone. 

Their method was cooking the ribs in a wet heat environment in a low oven. They used stand up rib racks set over a steaming pan of apple juice.  I achieve pretty much the same outcome with a broiler pan.  

How to oven cook ribs

  1. Fill the bottom of the pan with apple juice.
  2. Set the ribs on top and seal it tightly with aluminum foil so the steam won’t escape.  
  3. Bake the ribs at 225° F for 3 hours.
  4. To get a bit of char, we like to grill or broil the ribs for a few minutes, just to get a little color.

If this feels like a cheat to you, so be it.  I assure you, it doesn’t taste like one — but I’ve included instructions for finishing on the grill for those who want to add “an air of authenticity.”

Easy Oven-Style Pork Spareribs | Garlic + Zest

While the ribs are cooking, make the finishing glaze. 

I start with Stubb’s Sticky Sweet Bar-B-Q Sauce: a thick, rich sauce loaded with brown sugar and molasses and I add a fresh peach. 

Just peel the fuzz from the peach, remove the pit and roughly chop the flesh.  Then combine it with about half a jar of Stubb’s Sticky Sweet in a blender and puree.  

OMG.  Peachy-Sweet!  Normally I would add cayenne or another spice, but it’s already in the spice rub, so there’s no need to augment further.

Easy Oven-Style Pork Spareribs | Garlic + Zest
Easy Oven-Style Pork Spareribs | Garlic + Zest

When the ribs are done, brush them with sauce and stick them under the broiler until the sauce is nicely lacquered.  Then slice between the ribs and serve.  Scott was dubious at first — ribs in the oven?  It’s an abomination!  Then he tasted and chewed and reluctantly admitted that he had been replaced.  

NEVER!  But he did give me a great closing line, “It’s all the flavor — without the work!”

Easy Oven-Style Pork Spareribs | Garlic + Zest
Easy Oven-Style Pork Spareribs | Garlic + Zest

What to serve with oven style pork ribs

Easy Oven-Style Pork Spareribs | Garlic + Zest

More rib recipes:

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4.29 from 7 votes

Easy Oven-Style Pork Spareribs

Fall-off-the-bone tender, meaty spareribs — made in the oven with a minimum of effort!
Author: Lisa Lotts
Course Main Course
Cuisine American
Keyword barbecue, pork, ribs
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 4

INGREDIENTS:

  • 1 large rack pork spareribs about 4-5 lbs
  • 1 jar Stubb’s “Steak” All-Natural Spice Rub
  • 3 cups apple juice for each broiler pan*

For the sauce

  • ½ jar Stubbs Sweet Heat Bar-B-Q Sauce
  • 1 ripe peach

Garnish

  • Chopped green onions optional

Special Equipment

  • tin foil
  • 1-2 broiler pans (slotted sheet pans fitted over a 1″ deep rimmed pan*

DIRECTIONS:

  • Place ribs on a cutting board and trim away any excess fat and the silver skin. Sprinkle half of the rub over one side of the meat and press it in with your hands. Flip the ribs over, sprinkle with the remaining rub and press it in with your hands. Cover lightly with plastic wrap and let the meat marinate for at least 2-4 hours or overnight.
  • Preheat the oven to 225°.
  • Cover the slotted portion of the broiler pan(s) with aluminum foil and use a sharp knife to poke slits in the foil where the natural slits are, using your fingers to pat any jagged edges flat. Fill the bottom portion of the broiler pan with 3 cups apple juice. (The apple juice flavors and keeps the pork moist). Top with the foil wrapped rack and place the ribs on top. Wrap additional aluminum foil over the ribs and pan to assure that no steam escapes. Place in the oven and bake for 3 hours.
  • Add the barbecue sauce to a blender. Peel and chop the peach, discarding the pit and add the chopped peach to the barbecue sauce. Blend until peach is completely pureed into the sauce. Pour into a bowl and set aside.

To Finish (The Broiler Method)

  • When the ribs are finished cooking remove them from the oven and turn the oven to broil.
  • Remove the tin foil from the top of the ribs and liberally brush them with the barbecue sauce, flip them and coat the other side with sauce. Return the ribs to the oven, uncovered and broil until they are well glazed and take on a little color, about 5-10 minutes.

To Finish (The Grilling Method)

  • When the ribs are almost finished cooking in the oven, heat up your gas grill to a medium to medium-high heat. Transfer the ribs to the grill and brush with barbecue sauce. Cook for 2-3 minutes, until sauce starts to settle in, then flip them over and brush with additional sauce. Monitor the grill to avoid any flare ups. Flip the ribs 1-2 more times, brushing with additional sauce as needed until they are glazed and tawny.
  • Transfer the ribs to a cutting board and use a sharp knife to cut between the bones. Sprinkle with optional garnish and extra Bar-B-Q sauce if desired.

NOTES:

*If your rack of ribs won’t fit on one broiler pan, you can cut them in half and try to fit them that way, otherwise use two pans — that’s what I did.

NUTRITION:

Calories: 563kcal | Carbohydrates: 32g | Protein: 44g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 166mg | Sodium: 876mg | Potassium: 952mg | Fiber: 1g | Sugar: 26g | Vitamin A: 300IU | Vitamin C: 2.9mg | Calcium: 73mg | Iron: 2.5mg

“Pin It” For Later!

Want a foolproof recipe for perfectly tender ribs? With a few pantry staples you can make Easy Oven-Style Pork Spareribs. No grill required. #ribs #spareribs #barbecuedribs #barbecue #BBQ

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30 Comments

  1. 5 stars
    Oh how I adore rack of ribs. As much as I’d like to be, I could never be a vegetarian!!! These look fantastic.

    1. I don’t mind a meatless Monday — but I’m with you — could never go full-on vegetarian!

  2. 5 stars
    I absolutely LOVE the apple juice trick! We don’t have a grill large enough to support making a good rack of ribs, so the oven is the way we always go! I’ll have to try this out!

    1. Ooops- I meant apple juice! My fingers were typing faster than my brain kept up.

      1. I’m so glad you like it! Let me know how it works out for you!

  3. We can get Stubbs in Australia! Love your directions for the knife and fork ribs, just the way I like to eat them, meat falling off the bone.

  4. 5 stars
    That sauce is to die for!! My Dad and fiancé absolutely adore this!!

    1. I hope they enjoy it! I got no complaints here!

  5. 5 stars
    I am super picky about my BBQ sauce- and I love Stubbs! I also love that you mixed it with a peach- yum!

    1. I’m super picky too, but Stubb’s is a go-to in my house!

  6. That spice rub sounds delicious. I should get me some for this grilling season!

    1. You can find their rubs in most grocery stores.

    1. To be honest, Stubb’s and my oven did most of the work. I don’t mind!

  7. Yes I love a good bbq ribs (especially without all the work)! This looks absolutely delicious and definitely perfect for the summer.

    1. They are really tasty! Thanks for commenting!

    1. Oh – you have no idea! He kept reaching back to the platter for another piece — nearly picked the whole thing clean!

  8. yourcooktoria says:

    These spare ribs look absolutely mouthwatering! It’s my husbands favorite dinner and I am definitely going to cook these for him!

  9. akanashiro14 says:

    I love this! I’ve never done ribs in the over, but I’m gonna have to try this. I’m sure my husband would be thrilled to have ribs for Father’s Day!

    1. Usually my husband does the ribs on the smoker, but this is a really satisfying substitute. Especially if the weather isn’t permitting the traditional — more time consuming and involved method! LOL!

  10. This post has made me so hungry, and I just woke up! I love Stubb’s, too, they come up with the most creative flavors, so this is a win win!!

    1. I know – I love Stubb’s too! Hope you try the ribs, they are awesome!

  11. Mmmmm these look good! I’ve never made ribs before but after seeing this recipe I think I might soon! 🙂 Thanks for the recipe!