I used to think great ribs needed a smoker or perfect grilling weather. Then I tried this oven method and never looked back. These baked pork spare ribs take just 15 minutes of prep, then your oven handles the rest. The mustard binder and homemade rub build incredible flavor, while foil wrapping keeps everything juicy. Perfect for game day, backyard gatherings, or Sunday dinner with the family—these deliver sticky, fall-off-the-bone tenderness without any special equipment.
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Oven Pork Ribs with Barbecue Sauce
The beauty of oven-baked ribs is how simple they are. No fancy tools, no weather worries, just low and slow heat that breaks down the meat until it’s fork-tender. I make these for birthdays, summer cookouts, and weekend dinners when I want something special without the stress. The homemade rub and barbecue sauce create that sticky, finger-licking finish everyone loves. Grab plenty of napkins and dig in.
What You’ll Need
- Pork spare ribs: Look for racks with good meat coverage and minimal surface fat; these come from the belly area and offer more meat than baby backs, making them ideal for low-and-slow cooking methods that break down connective tissue into rich, gelatinous goodness.
- Yellow mustard: Acts as the perfect binder because its mild flavor disappears during cooking while creating a tacky surface; the vinegar content also helps tenderize the meat slightly and allows the rub to form an excellent bark.
- Brown sugar
- Paprika: Choose a quality paprika as it forms the base of your rub’s color and adds mild, sweet pepper flavor; smoked paprika can be substituted for an extra layer of depth.
- Olive oil
- Garlic powder
- Onion powder
- Black pepper
- Salt
- Cayenne pepper
- Dried oregano
- Cumin
- Apple juice
- Butter
- Honey
- Heavy-duty aluminum foil
Ingredient Substitutes
Yellow Mustard → Worcestershire Sauce: While mustard is traditional, Worcestershire sauce works as an alternative binder with a tangy, umami-rich flavor that adds complexity. Your bark may be slightly darker, but the ribs will be just as tender.
Brown Sugar → Maple Syrup: Swap the brown sugar in your rub for an equal amount of maple syrup mixed directly into a paste with the spices. This creates a stickier coating and introduces a subtle maple sweetness that pairs beautifully with pork.
Apple Juice → Pineapple Juice: Use pineapple juice in the foil wrap for extra tenderizing power thanks to its natural enzymes. The tropical sweetness complements the savory rub while helping break down tough fibers even faster.
Store-Bought Rub → Homemade Rub: If you’re using a commercial rib rub instead of making your own, you’ll typically need about ½ cup total. Just skip the salt if your store-bought blend already contains it, and add the brown sugar separately to ensure proper caramelization.
How to Bake Pork Spare Ribs
Step 1: Prepare and Season the Ribs
Start by removing the membrane from the back of your spare ribs using a butter knife to loosen one corner, then grab it with a paper towel and pull it off in one smooth motion.
Pat the ribs completely dry with paper towels and trim any excess fat. Paint both sides of the ribs with a generous layer of yellow mustard using a basting brush—you want complete coverage from edge to edge.
Combine your brown sugar, paprika, garlic powder, onion powder, black pepper, salt, cayenne pepper, oregano, and cumin in a medium bowl. Sprinkle the rub generously over both sides of the ribs and press it into the meat with your hands. Let the rubbed ribs sit at room temperature for 10-15 minutes while you preheat your oven to 275°F.
Step 2: Initial Bake
Place the ribs meat-side up on a large rimmed baking sheet lined with aluminum foil. Slide them into your preheated oven set to 275°F and bake undisturbed for 2 hours. During this phase, the surface will dry out and form a crust while the fat begins rendering. You’ll notice the meat pulling back from the bones slightly—this is exactly what you want.
Step 3: Wrap and Continue Cooking
Remove the ribs from the oven and place each rack on a large piece of heavy-duty aluminum foil. Pour ¼ cup of apple juice over each rack, then dot with one tablespoon of butter and drizzle with 1 tablespoon of honey.
Bring the long sides of the foil up and fold them together, then roll the ends closed to create a tight seal. Return the foil-wrapped ribs to the oven at 275°F and cook for another hour.
The steam environment inside the foil breaks down the connective tissue, transforming tough collagen into gelatin. The ribs should reach an internal temperature between 195-203°F for perfect tenderness.
Step 4: Unwrap and Finish
Carefully unwrap the ribs and place them back on the baking sheet meat-side up. Brush both sides generously with your favorite barbecue sauce, making sure to get into all the nooks between the bones. Increase your oven temperature to 350°F and bake for 15-20 minutes until the sauce caramelizes and becomes sticky.
The sauce will reduce and thicken, creating a beautiful glossy glaze with slightly charred edges. Let the ribs rest for 10 minutes before cutting between the bones and serving with extra sauce on the side.
How To Store Leftovers and Reheat
Allow your ribs to cool to room temperature, then wrap them tightly in aluminum foil or place them in an airtight container, and refrigerate for up to 4 days. For longer storage, wrap individual portions in plastic wrap, then aluminum foil, and freeze for up to 3 months.
Thaw frozen ribs overnight in the refrigerator. Preheat your oven to 250°F. Place the ribs on a baking sheet, add a splash of apple juice, cover with foil, and warm for 20-25 minutes. Remove the foil for the last 5 minutes for crispier bark.
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What To Serve With Pork Spare Ribs
Baked Pork Spare Ribs
Ingredients
For the Ribs:
- 2 racks pork spare ribs about 6 lbs total
- ¼ cup yellow mustard
- 2 tbsp olive oil
For the Dry Rub:
- ¼ cup brown sugar
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp black pepper
- 2 tsp salt
- 1 tsp cayenne pepper
- 1 tsp dried oregano
- 1 tsp cumin
- For Wrapping:
- ½ cup apple juice
- 2 tbsp butter
- 2 tbsp honey
For Finishing:
- 1/2 cup BBQ Sauce
Instructions
- Remove the membrane from the back of the ribs and pat dry with paper towels.
- Brush both sides of the ribs generously with yellow mustard.
- Combine all dry rub ingredients in a bowl and mix thoroughly.
- Apply the dry rub liberally to both sides of the ribs, pressing gently to adhere.
- Place ribs meat-side up on a baking sheet and bake at 275°F for 2 hours.
- Remove ribs and place each rack on a large piece of heavy-duty aluminum foil. Pour apple juice over ribs, dot with butter, drizzle with honey, then wrap tightly.
- Return wrapped ribs to oven and bake for 1 hour at 275°F.
- Unwrap ribs carefully, place back on baking sheet, and brush generously with barbecue sauce.
- Let rest for 10 minutes before slicing between the bones.
- Serve immediately with your favorite barbecue sauce on the side.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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