BAKED BBQ SPARE RIBS
“Seasoned, marinated in BBQ sauce, and
baked to fall-off-the-bone perfection”
4 Lbs Pork Spare Ribs
4 Tbs Onion, finely chopped
1 Tbs Butter
1/2 Cup Water
1/2 Cup BBQ Sauce
3 Tbs Brown Sugar
1 Tbs Salt
1 Tsp Celery Salt
1 Tsp Garlic Powder
1/2 Tsp Black Pepper
1/4 Tsp Cayenne
1. There are a few things you need to do to prepare the ribs before cooking them. The first thing you’re going to do is fill a big bowl with cool water. Add 1 tbs of salt to the water to create a salt water solution and allow the ribs to soak until thawed. Once thawed, begin removing the excess fat and membrane from the ribs.
- I find that the easiest way to remove the membrane is lift up the ends of the membrane with your fingernails or a knife and begin slowly pulling the membrane off. Pull it off slowly so that it doesn’t rip as you’re removing it.
Now you don’t have to remove all of the fat on the ribs but you do want to remove as much of it as possible. Fat provides flavor so you don’t need to remove all of it but you do want to remove the EXCESS fat, however. To get a visual of how to remove the membrane and excess fat from the ribs, scroll down and check out my video tutorial.
2. This is the perfect time to prepare your onion and rib rub, so chop your onion into small pieces, then combine your seasonings…… place all the seasonings into a small bowl, then stir them in together to create a rub.
3. What you’re going to do next, is cut the ribs. Some people cut the slap of ribs into individual pieces once they’re done cooking and are tender. I find that separating the ribs before cooking them is better because when you separate them once they’re done, they’ll break apart due to being so tender, and look messy as a result. So with a sharp knife, start at the top of the slab of rib and cut off the boneless meat.
Afterward, cut them into individual pieces by cutting in-between each bone. You can cut them into ribs of 2 bones or ribs of 1 bone. I like 1 bone ribs so I cut the meat in between each bone versus cutting the meat between every other bone.
4. Now it’s time to marinate the ribs. This is optional so if you’re short on time, don’t worry they’ll still come out good if you don’t marinate them. I always marinate thick heavy meats such as pork, ham, steak, and ribs to infuse and maximize flavor.
I marinate thick meats because it takes more time for the seasoning to fully permeate them. Place the ribs in a big mixing bowl or whatever you can fit them into. Add your seasonings, onions, and 4 tbs of your favorite BBQ sauce, then massage everything in well. Cover the ribs and store them in the refrigerator for at least 5 hours. I like to marinate my meats overnight or for at least 8 hours, the more time the better.
5. Once the ribs are done marinating, preheat your oven to 350 degrees.
6. Get a baking dish, add the ribs, and pour in the water.
7. Next, add the butter.
- The butter is optional so you don’t have to use it.
8. Now you’re going to cover your ribs with aluminum foil and bake them for 1 hr and 30 minutes.
9. After 1 hr and 30 minutes, remove the aluminum foil and drain the fat. Rub the remaining BBQ sauce onto the ribs and place them back into the oven, then bake the ribs for an additional 30 minutes uncovered!
Lololololol! As you can see in the photo above, the ribs were tender, juicy, and sooooo good. I couldn’t help but tease you guys with a picture. I devoured these ribs… yall are going to kill em too!!!! Later!