Tender Pork Spare Ribs Recipe - Allrecipes.com
Tender Pork Spare Ribs Recipe
  • READY IN 16+ hrs

Tender Pork Spare Ribs

Recipe by  

"I saw a Celebrity Chef use this braising method for baby back ribs, so I decided to give it a try for pork spare ribs. I changed the seasonings and increased the cooking time and I have been very pleased with them every time. They're really tender and the meat is so flavorful that you don't have to add BBQ sauce unless you want to. My neighbor is the one who told me about the fajita seasoning, and she was right on!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  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 to 4 hours. Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Set ribs aside. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes. Brush the thickened sauce over the ribs.
  5. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  6. Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 4 hrs
  • READY IN 16 hrs 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Mar 22, 2011

This was really good, but I didnt use fajita seasoning when i made it, or sugar. Instead i let it cook in a bit of cola.

 
Most Helpful Critical Review
Mar 29, 2012

So disappointed. I followed the recipe as written. Smelled fabulous when baking (250 degrees 3 hrs. Took them out of the oven and unwrapped the foil in anticipation of tasting some fabulous ribs. Instead all I had were tough,inedible pieces of meat. Lots of time and money wasted here. I do not know what I did that made these turn out this way. I have reviewed the recipe again to see what I forgot but cannot find anything. I will have to throw these away. We were really looking forward to our rib dinner, too. Many have obviously had great success with this recipe but I am not sure that I will give it another go in the future or not. Well, that's the 'fun' of cooking and some you win and some you don't!

 
Mar 28, 2011

This is a fantastic recipe. Lots of flavor and the most tender, fall off the bone meat you'll ever cook. I followed the recipe exactly with the exception of reducing the sauce. I ended up with close to 2 cups of sauce after braising which took 20 min on medium heat to thicken up. The sauce was also VERY salty from 1/2 cup of fajita seasoning and I ended up adding about a 1/4 cup of brown sugar and a Tbsp of dijon mustard and it was perfect. **TIP** do not forgo the broil process, this gives the meat a nice sticky, caramelized coating that is the key to finishing the flavor of these ribs. One final thing, don't omit the fajita season (I used Fiesta brand), it helps to tenderize and lends lots of flavor. I will definitely be making these again and I think I'll try some liquid smoke next time.

 
Aug 04, 2012

I used the basic outline of this recipe and it is to die for, I used McCormicks Sweet and Spicy rub instead of fajita seasoning with the brown sugar, and bbq and mesquite grilling spices, and mojo crillo for the liquid, that was all, I used the juice at the end with 1 cup of BBQ sauce boiled and reduced before I broiled them, we werent even done with dinner before the kids asked when we were having them again. I cant wait to try a brisket using this recipe as a guideline I finally did try it with the brisket, bake at 300 for 5 hours, it melts in your mouth, my husband and kids have asked for the brisket and ribs again and again

 
May 27, 2012

Oh. My. God. These ribs are to die for!! I made them for Memorial Day weekend. My son told me he was only going to have "a couple" because he had another bbq to attend. He ended up eating a rack and a half and called his friend to say he would be late! My husband couldn't stop eating them either. I made them exactly as written and I wouldn't change a thing! They were the most finger lickin', fall off the bone ribs I ever had. I loved them so much I went into my recipe box and threw out every other rib recipe I had in the house. I cooked down the liquid as stated and it made an incredible sauce. We were tasting it as it was cooking down and could barely leave it alone. I highly recommend this recipe. It is absolutely fabulous. My only regret is I can't give it more than five stars. I'd give it ten if I could. Thanks so much for a fabulous recipe that my family will be enjoying for many years to come. I can't wait to make them again....4th of July is coming up soon! Seriously, try this recipe. You won't be sorry. I think the people who had problems weren't doing something right. After they came out of the oven, I finished them off outside on the grill. I used Sam Adams summer ale for the beer but I think any light color ale would work. I wouldn't use Guinness or a dark beer. I didn't find low sodium fajita mix. I used Old el Paso regular and it was awesome!! I didn't notice any salty taste at all. Mmmmmmm, mmmmmm, GOOD!!

 
Apr 19, 2011

very good and the whole family really enjoyed it, even the neighbors. I did tweek it a little. I used wine instead of beer and spicy BBQ rub instead of fajita mix.

 
Apr 12, 2011

Really great ribs.....followed the recipe exactly, except we barbecued them outside instead of broiling. Thank you for the great recipe!

 
Jul 02, 2011

Wow! These were the best ribs I have ever eaten! It takes a lot for me to really want to make a recipe again and this was honestly the tenderest, tastiest wrack of ribs I've ever eaten for such little work. I will never make ribs any other way again ever. I made a few minor changes and kept the method the same. I have a lot of spice blends from Penzey's so I decided to use a heavy dose of some Northwoods Fire mixed with a handful of brown sugar instead of the seasoning mentioned. Also, It is July and I did not want to heat up my apartment with having an oven on for 3 hours so I used my cusinart convection toaster oven and baked the ribs for 3 hours at 350 on the convection setting and they were meltingly tender beyond what I can describe to you. The meat had the most wonderful flavor that completely permeated it. Oh, also, I have something called a Deni meat tenderizer which I poked throughout the ribs after I rubbed it with seasoning so the seasoning really penetrated the ribs and I didn't give them any marinating time at all, I just put them in the oven right after covering with the spice rub. To finish, I did not use the pan juices because I felt that there was a lot of fat that drained off the ribs during cooking so I brushed a tad of Bullseye BBQ sauce which was voted the top store BBQ sauce from Cooks Illustrated. I finished under the broiler for about 10 minutes and these ribs were one of the best things I've ever made and I cook all the time.Thanks for a great recipe!

 

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Nutrition

  • Calories
  • 943 kcal
  • 47%
  • Carbohydrates
  • 37.4 g
  • 12%
  • Cholesterol
  • 240 mg
  • 80%
  • Fat
  • 60.6 g
  • 93%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 58.4 g
  • 117%
  • Sodium
  • 701 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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