The most inexpensive cut of pork or beef ribs, the spare ribs or spareribs are cooked across the world in various cuisines. They are cuts from the belly and breastbone, or the lower portion of pig or cattle. Usually the spare ribs include 11–13 long bones which are covered by meat on top of and between the bones.
Spare Ribs Recipe 1：Easy Baked Spareribs
4 pound slab
Salt & pepper
For Barbeque Sauce
Hot sauce (optional)
Time & Yield
1 hour 45 minutes
Pre-heat oven to 325 degrees F and prepare a large baking pan by lining with foil.
Place a baking rack on the pan so that the ribs can rest on the rack.
Remove the thin membrane from the back of the ribs.
Sprinkle garlic powder, onion powder, salt and pepper on the ribs so that it coats well.
Place the ribs in one layer on the rack in the baking pan.
Mix all the ingredients for the barbeque sauce and stir well. You will get about 3 cups of barbeque sauce.
Pour half the sauce on the ribs so that it covers the ribs completely.
Cover the pan with foil and bake for 1-1 ½ hours or until the spare ribs tender.
Serve the spareribs with the remaining sauce.
You can also opt for charring ribs on the grill before serving.
Spare Ribs Recipe 2：Cherry Cola Glazed Spare Ribs
Time & Yield
1 hour 50 minutes
Preheat the oven to 350 degrees F.
Mix the all-purpose rub and teriyaki mix and pat into the spareribs till the spareribs are completely coated.
Place the ribs in a pan and cover tightly with a foil. Bake for 1 hour.
Combine all the ingredients required for the glaze in a pan and cook on medium heat.
Simmer the mixture for 10 minutes and remove from heat.
Remove the ribs from the oven and drain the fat from the pan.
Coat the ribs with glaze and continue to bake uncovered for 30-45 minutes.
Keep turning and brushing the ribs with glaze occasionally.
Remove once done and serve hot with glaze.
These ribs can also be prepared on outdoor grills.
Spare Ribs Recipe 3：Chinese-Style Spare Ribs
Fresh ginger, grated
Fresh garlic, grated
Chinese five-spice powder
Time & Yield
In a shallow dish, mix the honey, hoisin sauce, ketchup, lemon juice, rice vinegar, soy sauce, sake, grated ginger & garlic and the Chinese five-spice powder.
Add the ribs to this mixture and coat the ribs well.
Marinate in refrigerator for 2 hours or leave overnight.
Pre-heat oven to 325 degrees F.
Place a broiler tray with water at the bottom of the oven and place a grate or rack on the tray.
Line the spareribs on the rack.
Cook the ribs for 40 minutes. Turn and brush the ribs with marinade every 10 minutes.
In the last 10 minutes, let the marinade cook to become a glaze for the ribs.
- Ensure that the white membrane on the back of the ribs is removed before cooking.
- Select meat which is pink with white fat, NOT gray and yellow.
- Baking should be usually for 1 ½ to 2 hours at 325 degrees Fahrenheit.
- Purchase 1 to 1 ½ pounds of spareribs per person.
- Always place the ribs on a rack over a baking pan which is used to collect the fat drippings.
- For longer marinating, use less salt, as too much salt will make the rib taste like bacon or ham.
- Use the spareribs within 3-4 days since they can turn rancid due to high fat content.