Tender Pork Spareribs
Slow-cooked to perfection, these pork spareribs are juicy, flavorful, and fall-off-the-bone tender. A simple spice rub and a splash of apple cider keep them moist while baking, and a final brush of BBQ sauce adds a caramelized finish. Perfect for weekend cookouts or family dinners.
Ingredients
2 racks pork spareribs (about 4–5 lbs total)
2 tablespoons brown sugar
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper1 teaspoon salt
½ teaspoon cayenne pepper (optional)
1 cup BBQ sauce, divided
½ cup apple cider or apple juice
Instructions
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Preheat and Prep
Preheat oven to 300°F. Remove the rib membrane and pat ribs dry. -
Season
Mix brown sugar, paprika, garlic powder, onion powder, pepper, salt, and cayenne. Rub evenly over both sides of the ribs. -
Bake Low and Slow
Place ribs on a foil-lined baking sheet. Pour apple cider around the ribs and cover tightly with foil. Bake for 2½–3 hours, until meat is tender and easily pulls from the bone. -
Glaze and Finish
Remove foil and brush ribs generously with BBQ sauce. Return to the oven (or grill over medium heat) for 10–15 minutes, until caramelized.
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Serve
Slice and serve with extra BBQ sauce on the side.
Notes
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Remove the membrane: This thin layer on the back of the ribs can block seasoning and make them tougher. Slide a knife under one edge and peel it off before seasoning.
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Low and slow is key: Cooking at 300°F for several hours breaks down the connective tissue, giving you fall-off-the-bone tenderness.
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Keep them moist: The apple cider (or juice) adds subtle sweetness and steam that keeps the ribs juicy while they bake.
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Finish with flavor: Brush on BBQ sauce near the end so it caramelizes instead of burning.
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Rest before slicing: Let the ribs sit for about 5 minutes after cooking so juices redistribute for perfect, tender bites.
Find it online: https://palmersdirecttoyou.com/tender-pork-spareribs/