Mastering Melt-In-Your-Mouth Tender Oven Baked Spare Ribs

Juicy, fall-off-the-bone tender pork spare ribs roasted in the oven to absolute perfection is one of life’s greatest culinary pleasures. There’s just something magical about biting into a rib that offers zero resistance, releasing its incredibly flavorsome juices onto your taste buds.

After years of testing and tweaking my technique I’ve finally nailed down the method for making pork spare ribs with unbeatable tenderness every single time in the oven. No grill required!

In this article, I’ll walk you through my foolproof process for oven-baked spare ribs that turn out succulently tender and packed with finger-licking flavor. With just a few simple tricks, you’ll be able to make these mouthwatering ribs for your family and have them begging for more

Choosing the Right Rack of Ribs

Let’s start with picking the optimal rack of pork spare ribs for oven roasting. You want ribs with decent marbling throughout to keep the meat juicy as it slowly cooks. Look for ribs that are meaty but not overly fatty. Around 3 pounds is a good size rack.

Pork spare ribs come from lower down on the belly where there’s plenty of flavorful fat mixed in. This helps keep them tender compared to ribs higher up on the hog.

You can find them at any butcher counter or grocery meat section. Ask them to remove the thin membrane covering the backside of the ribs for easier prep at home.

Prepping the Ribs for the Oven

Before cooking, take a minute to get the ribs ready:

• Rinse under cold water and pat completely dry with paper towels.

• Carefully peel off any remaining bits of membrane from the bone side.

• Trim away any excess hard fat or flap meat.

• Lightly coat both sides with a flavorful dry rub.

Removing the membrane prevents tough, chewy pieces in your finished ribs. And salting the meat well in advance deeply seasons it.

Low and Slow Oven Method

Here comes the important part…cooking the ribs low and slow to dissolve connective tissues and fat into succulent meat that slides right off the bone.

Here’s how to do it:

• Preheat oven to 275°F.

• Place ribs meaty side up on a foil lined baking sheet.

• Cook uncovered for 30 minutes to render some surface fat.

• Remove from oven, wrap tightly in foil and increase heat to 300°F.

• Return ribs to oven and cook wrapped for 2 1⁄2 hours more.

Cooking low first helps fat melt slowly without drying meat. Then the foil steam cooks the ribs to perfect doneness.

Applying the Finishing Touches

Once ribs are fall-apart tender, there are just a few quick final steps:

• Carefully open the foil packet and drain juices into a bowl.

• Lightly brush ribs with your favorite BBQ sauce.

• Return to oven uncovered for 10 more minutes to caramelize the sauce.

• Let rest 5 minutes before cutting into individual ribs.

Brushing on sauce last prevents it from burning and gives incredible flavor. Don’t skip this essential step!

Serving Up Finger Lickin’ Good Ribs

The only proper way to eat these insanely tender oven baked spare ribs is with your fingers! Supply plenty of wet wipes and extra BBQ sauce for drizzling over each bite.

I like to serve my succulent ribs with classic sides like:

• Crispy fries or onion rings

• Sweet corn on the cob

• Coleslaw or potato salad

• Baked beans or mac and cheese

• Cold beer or cider!

The options are endless. Just be sure to make extras because these ribs will go quickly!

Storing and Reheating Leftover Ribs

If you do happen to have leftover ribs, they store easily for several days. Allow ribs to cool completely then transfer to an airtight container. Refrigerate for 3-4 days.

To reheat, place ribs in a baking dish and cover with foil. Warm in a 300°F oven for 15-20 minutes until heated through. Baste again with BBQ sauce to moisten.

Leftover ribs also work well chopped up in fried rice, tacos, omelets or pasta dishes. Get creative!

Troubleshooting Oven Baked Ribs

Follow my instructions and you should have flawless, fall-off-the-bone ribs every time. But here are some quick fixes if you encounter any issues:

Ribs are tough and not cooked through – Cook longer at 250°F until a fork slides cleanly between bones. Use an instant read thermometer to check 145°F.

Ribs are dry – Did you skip steaming step or open foil too early? Make sure ribs are tightly wrapped while cooking.

Sauce burned – Wait to apply sauce until after ribs are cooked. Brush on lightly and cook just briefly at very end.

Bland flavor – Be generous with seasoning! Use more or double the dry rub before cooking and sauce after.

Frequently Asked Questions

Still have some questions? Here are answers to some of the most common queries about oven-baked spare ribs:

Should ribs be cooked covered or uncovered? Uncover for first 30 minutes, then wrap tightly in foil to steam and fully tenderize.

Do you need to boil ribs first? No, boiling is not necessary! The slow roasting method ensures tender results without messy boiling.

What temperature should pork ribs be when done? Look for internal temp of at least 145°F-190°F. But tenderness is better indicator – meat should pull cleanly off bones.

How long does it take to cook ribs in the oven? Around 3 hours total. 30 minutes uncovered, 2 1/2 hours wrapped at 300°F.

Can you put cold ribs straight into oven? For food safety, always start ribs at room temp, not fridge cold.