Tender Pork Spare Ribs

Smay 1

Fajita seasoning is the secret ingredient to these fall-off-the-bone ribs. You'll want to plan head though. Ribs this juicy and tender needs to be cooked low and slow--but they're worth the wait!

Modified from: Tender Pork Spare Ribs

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Serving size has been adjusted!

Original recipe yields 8 servings



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  1. Mix the brown sugar, fajita seasoning, and paprika in a bowl. Rub both sides of the pork spareribs with the brown sugar mixture. Place the spareribs in a 9x13-inch baking pan; cover and refrigerate overnight.
  2. Preheat an oven to 250 degrees F (120 degrees C). Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside.
  3. Tear off 2 large sheets of heavy duty aluminum foil and lay them shiny-side down. Place a rack of spareribs on each sheet, meaty-side up. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal. Place the packets side-by-side on an 11x14-inch baking sheet.
  4. Bake in the preheated oven until the ribs are very tender, 3 hours and 30 minutes.Carefully open each packet, an remove ribs. Cover fibs in favourite BBQ sauce and but on grill. Cook on grill about 3 minutes a side. Remove from BBQ and serve.
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This is a great recipe. The only changes I make are to only bake the ribs in foil for 3 1/2 hrs then coat them in your favorite BBQ sauce and finish them on the grill for about 3 minutes a side....