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BBQ Pork Spare Ribs 

By: Cindy Lam Lorimer
Cook Time: 4 hours 30 minutes
Servings: 5

Ingredients

Marinade:

  • 5 lb pork spareribs, whole slab and not cut into separate ribs, equivalent to 2 racks
  • ½ cup yellow mustard
  • 2 Tbsp garlic salt
  • 2 Tbsp onion powder
  • 2 Tbsp sugar
  • 1 Tbsp black pepper
  • 2 Tbsp paprika
  • 1 tsp dried oregano
  • 2 Tbsp olive oil

BBQ sauce:

  • pan juice
  • ¼ cup brown sugar
  • 1 Tbsp white vinegar
  • 2 Tbsp Worcestershire sauce
  • ½ cup ketchup
  • 2 thyme sprigs

Instructions

  • Preheat oven to 275 degrees.
  • Pat spareribs dry with paper towel.
  • Mix all marinade ingredients together and lather on spareribs.
  • Place aluminum foil on roasting pan, then add spareribs and cover them entirely with aluminum foil. Slow bake spareribs for 4 hours.
  • Remove spareribs from oven and discard the aluminum foil.
  • Increase oven temperature to 425 degrees.
  • Pour pan juice in small saucepan and remove, and discard, as much oil that is sitting on top as possible.
  • Then add bbq sauce ingredients to saucepan. Bring it to a boil, then reduce heat to low and let it simmer for 30 minutes.
  • Place ribs back on roasting pan.
  • Place pan back in the oven and bake for another 30 minutes.
  • In the last 5 minutes of baking, pull the BBQ ribs out and brush on cooked bbq sauce. Keep some bbq sauce on the side to dip bbq ribs with. Bake for 5 more minutes.

Nutrition

Serving: 1portion | Calories: 931kcal | Carbohydrates: 30g | Protein: 44g | Fat: 71g | Saturated Fat: 21g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 218mg | Sodium: 3599mg | Potassium: 948mg | Fiber: 3g | Sugar: 22g | Vitamin A: 1558IU | Vitamin C: 3mg | Calcium: 109mg | Iron: 4mg