|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 109g||139%|
|Saturated Fat 32g||162%|
|Total Carbohydrate 80g||29%|
|Dietary Fiber 2g||6%|
|Total Sugars 70g|
|Vitamin C 1mg||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These succulent pork spareribs are baked in the oven and flavored with a delicious honey and garlic sauce. It's a simple preparation that has amazing end results.
The ribs are first seasoned with salt, pepper, and garlic powder and then baked for an hour. A mixture of honey, cider vinegar, soy sauce, and garlic are cooked together and then brushed onto the ribs during the last half hour of baking, creating a flavorful and rich coating. Covered in foil while baking, there is no need to pre-boil these ribs, and they come out of the oven tender and juicy.
Pork ribs are excellent with picnic salads, particularly potato salad or coleslaw, as well as cornbread muffins or hot buttered biscuits. Make the meal extra special with twice-baked potatoes, or keep it simple with slow-cooked baked beans. Serve a tall glass of Southern iced tea with lemon or pour your favorite beer to drink. Just don't forget to have a supply of napkins ready for eating.
Gather the ingredients.
Preheat the oven to 325 F / 165 C / Gas Mark 3 and line a large baking pan or roasting pan with foil.
If it hasn't already been done, the silverskin (aka membrane) needs to be removed from the bone side of the racks of ribs. To do this, ease a butter knife or narrow metal spatula under the skin at one end.
Then grasp the loosened skin with a paper towel or cloth towel (the towel will keep your hand from slipping) and pull the skin. It should peel off in one sheet. (If not, use the knife to loosen the opposite end of the membrane and try pulling again.)
Cut the ribs into 1-rib pieces or serving size portions.
Season the spareribs with salt, pepper, and garlic powder.
Arrange the ribs in the prepared baking pan.
Cover the pan tightly with foil and bake in the preheated oven for 1 hour, or until tender.
Drain off all of the excess fat and liquids.
In a small saucepan, combine the honey, vinegar, soy sauce, and garlic. Bring to a boil.
Reduce the heat to low and simmer for about 5 minutes.
Increase the oven temperature to 350 F / 180 C / Gas Mark 4. Drizzle or brush the honey and garlic sauce mixture over the spareribs.
Continue baking uncovered for 30 minutes, basting frequently. Serve and enjoy.
Why Are My Spareribs Tough?
The keys to tender, juicy spareribs are to remove the silverskin and cook them low and slow with indirect heat. The foil helps retain moisture during the initial cook, and the sauce ensures they stay moist during the final bake. You also want to cook them above the minimum internal temperature for pork: rather than 145 F, the best ribs fall between 180 F and 195 F. The meat should not "fall off the bone," but easily be "pull" from the bone and still be a little chewy.
- Replace the honey with maple syrup, brown sugar, or apricot preserves.
- Add 1/2 teaspoon of cayenne pepper or chile-garlic paste (sambal) for heat.
- For grilled ribs: Bake the ribs in the oven for 1 hour but instead of basting and baking the ribs in the oven, finish them on the grill over medium coals. Grill the ribs until tender, about 20 to 30 minutes, turning frequently and basting with the honey-garlic sauce.
What's the Difference Between Baby Back Ribs and Spareribs?
Pork spareribs do not have as much meat as other ribs, like baby back ribs or country-style ribs, but they also have less fat. These leaner pork ribs are a favorite due to their texture and tenderness, which is perfect for slow cooking, whether in the oven or on the grill. St, Louis-style ribs are also spareribs, though they're cut down into more of a rectangular shape.