Oven Bar-b-que Spare Ribs

4-6 servings Prep: 20 m Cook: 2 h 30 m Total: 2 h 50 m Intermediate
4.0/5 (1)
Oven Bar-b-que Spare Ribs
These ribs use a homemade bar-b-que sauce and just fall away from the bone when done. The tangy sauce combines tomato, brown sugar, apple cider vinegar, and chili powder for classic BBQ flavor that’s worth every minute of the process.

Ingredients

4-6 servings servings
  • 3 (8 oz) cans tomato sauce
  • 3/4 cup brown sugar
  • 1/2 cup apple cider vinegar
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp chili powder
  • 1 tbsp Worcestershire sauce
  • 1/2 whole lemon, sliced thin
  • 1 onion, finely chopped
  • 1 rack of ribs - pork or beef
  • Garlic salt and cayenne to taste

Step-by-Step Instructions

  1. Combine the tomato sauce, sugar, vinegar, salt, pepper, chili powder, Worcestershire sauce, lemon and onion in a medium sized heavy-duty pot. Cook on high until the mixture begins to bubble. Then lower heat and simmer for 1 hour.
  2. While the sauce is simmering, cut and separate the ribs. Season ribs to taste on one side with the garlic salt and cayenne. Put in a broiler pan and broil until ribs are brown, about 5-7 minutes. Take them out, flip the ribs and repeat the process with the seasonings and the browning.
  3. Set oven to 300 degrees. In a deep baking dish, pour the sauce on top of the ribs. Cover with foil and cook for 1 hour, then remove covering and continue to cook for 30 minutes until ribs are fall-apart tender. Serve and enjoy!

Common Problems and Solutions

Q: Why are my ribs tough instead of fall-apart tender?

A: Make sure to cook them low and slow at 300°F for the full time covered, then uncovered. If they're still tough, extend the covered cooking time by 15-30 minutes.

Q: Can I make the sauce ahead of time?

A: Yes! The sauce can be made up to 3 days ahead and refrigerated. The flavors actually improve as they meld together.

Q: Should I remove the membrane from the back of the ribs?

A: Yes, removing the thin membrane on the back of the ribs helps them become more tender and allows the seasoning to penetrate better.

Tips and Techniques

Don’t skip the browning step under the broiler—it caramelizes the seasonings and adds a deeper flavor that makes these ribs special. Keep an eye on them while broiling so they don’t burn.

Ingredient Substitutions

  • pork spare ribs: baby back ribs or beef short ribs
  • apple cider vinegar: white vinegar or red wine vinegar
  • chili powder: paprika with a pinch of cayenne

Equipment Needed

  • Heavy-duty pot or saucepan
  • Broiler pan
  • Deep baking dish
  • Aluminum foil

Historical Context

While barbecue is often associated with outdoor grilling and smoking, this oven method became popular in home kitchens across the South as a way to achieve tender, saucy ribs year-round without specialized equipment.