5-Hour Oven-Made Texas-Style Spare Rib Barbecue Course

Create an Oven Spare Rib Barbecue

Spare ribs are one of the signature dishes of Texas barbecue. It's easy to make in the oven or air fryer without the need for charcoal, so you can enjoy the authentic barbecue flavor at home. This recipe shows you how to use the oven to cook spare ribs to get rid of any off-flavors and achieve tender meat. It's a little more time-consuming than traditional methods, but the results will be just as satisfying. Read on to learn how to make oven spare ribs barbecue.

What is spare rib barbecue?

Spare Rib Barbecue is a dish made with pork ribs that are slow-roasted and flavored with a sweet and savory barbecue sauce. Spare ribs are the lower part of a pig's ribcage, which has a large bone to meat ratio, resulting in rich juiciness and deep flavor.

Spare ribs are typically cooked at low temperatures for long periods of time to create a tender texture, then topped with barbecue sauce for a sweet outside and juicy inside. They're especially popular in southern-style barbecue cooking in the United States, and each region has its own unique recipe with different sauce and spice combinations.

Spare ribs, in particular, are often smoked or baked in the oven and finished on the grill, making them a classic finger food and a favorite at parties and outdoor barbecues. They have a sweet and smoky flavor and pair well with coleslaw, fries, and cornbread as a side.

For more information about spare ribs barbecue, see the Wikipediafor more information.

Recipe: Spare Rib Barbecue

Preparation materials

Spare ribs (about 5 kg), honey, and mustard

BBQ sauce ingredients: 8 T barbecue sauce, 2 T sriracha

Dry rub ingredients: 1 T salt, 1 T sugar, 1 t smoked paprika powder, 1 t coarse black pepper, 0.2 t cinnamon powder, 0.2 t cumin powder

1T=15cc, 1t=5cc (measuring spoons)

 

The creation process

1. Defrosting spare ribs

Thaw the frozen spare ribs. Thaw in the refrigerator for 2 days, then rinse with water and drain on paper towels.

 

2. Trimming Spare Ribs

Prepare the spare ribs in four steps. Slice between the longitudinal and transverse bones, remove the thin flesh at the end, cut off the chevron at the back, and insert chopsticks between the bones to remove the fascia. You can use a kitchen towel to remove it easily.

 

3. Preparing a dry rub

Make a dry rub by combining 1 T salt, 1 T sugar, 1 T smoked paprika powder, 1 T coarse black pepper, 0.2 T cinnamon powder, and 0.2 T cumin powder. Save the leftover rub for another barbecue.

 

4. Apply dry rub to spare ribs

Brush the trimmed spare ribs with a thin layer of mustard and apply the dry rub evenly. Apply densely to the front, where the meat is, and generously to the back, where the bone is visible.

 

5. Low temperature cooking

Bake in a 110 degree oven for 3 hours. Be sure to use a mesh rack with perforated bottom and a wide grease tray. Cooking at a low temperature for a long time allows the lard to escape and render the meat tender.

 

6. Wrapping foil

After 3 hours, remove the spare ribs and wrap them in foil. Drizzle the foil with honey, place the spare ribs on top, drizzle with honey again, and wrap tightly to seal in the steam. Steam and bake in a 110 degree oven for 2 hours.

 

7. Prepare the sauce

Prepare a 4:1 ratio of barbecue sauce to sriracha sauce. You can adjust the amount of sriracha to your taste.

 

8. Sauce Bala Burning

After 2 hours, unwrap the foil and brush the sauce back and forth. Shape the foil into a bowl to catch any honey and juices that may have pooled. Finish by cooking in a 180 degree oven for 10 minutes.

 

9. Serving

Cut the finished spare ribs between the bones to serve. Turn them over to make it easier to see between the bones. Drizzle with the remaining honey and gravy or dip in a sauce for extra flavor.

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About the products used in the dish

*Tapping the product name will take you to the details.

Stubbs Barbecue Sauce: A deep, richly flavored barbecue sauce that can be used on a variety of dishes.

Chicken Sriracha: A spicy sriracha sauce that pairs well with barbecue.

Smoked paprika powder: A powdered paprika with a smoky flavor, used in dry rubs to elevate the flavor.

Coarse black pepper: Peppercorns ground to a reasonable size, perfect for dry rubs.

Cinnamon powder: Cinnamon powder adds a subtle flavor and is a secret ingredient in dry rubs.

Cumin powder: Cumin powder, a deeply flavored powder that enhances the flavor of barbecue.

Spare Ribs Raw (Frozen): These are high-quality frozen spare ribs that are easy to cook at home.

 

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A common way to make spare ribs in the oven is to wrap them in tin foil, which saves time but doesn't completely eliminate the pork odor. This recipe takes a little more time to remove the odor, but the results are definitely different. Enjoy your home party with tender spare ribs that are free of odor. Have a delicious day!