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Baked Pork Spare Ribs

Charlie
These tender baked pork spare ribs feature a flavorful mustard binder beneath a perfect spice rub, wrapped in foil to lock in moisture. The result is fall-off-the-bone meat with a beautiful bark and rich, savory flavor that rivals any smokehouse creation.
Print Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Appetizer, Dinner, lunch, main, Main Course
Cuisine American, Barbecue, dinner, lunch
Servings 6 serves
Calories 485 kcal

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.
Keyword pork recipe, pork ribs, pork spare ribs