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Pork Spare Ribs Recipes

Some of our favorites include: Slow Cooker Spare Ribs and more!


Slow Cooker Spare Ribs


This slow cooker spare rib recipe is pure perfection. It's easy to make and cooks on the low setting so the spare ribs are "fall off the bone" good. Bring your napkins and your appetite. You're going to need both!


Prep Time 15 minutes

Cook Time 7 hours

Total Time 7 hours 15 minutes




Section 1: Ingredients


For the slow cooker rib recipe:

  • 4 to 5 pounds pork side ribs

  • ½ cup brown sugar

  • ½ teaspoon salt

  • ½ teaspoon pepper

  • 1 teaspoon onion powder

  • ½ cup Italian dressing

  • ¼ cup barbecue sauce For the barbecue glaze before placing in the oven to finish:

  • ¾ cup barbecue sauce

  • 1 tablespoon minced garlic



Section 2: Directions



For the slow cooker rib recipe:

1. Line the slow cooker with a slow cooker liner if desired.

2. In a medium mixing bowl combine brown sugar, salt, pepper, and onion powder. Mix well, Add Italian dressing, and ¼ cup barbecue sauce, and mix again.

3. Add one layer of ribs to the slow cooker at a time. If you need to trim your ribs to get them to fit it's okay. I don't recommend cutting them when grilling them or cooking them quickly, but for this recipe it's going to be so tender that cutting a slab in half to fit the slow cooker is okay. Scoop a big dollop of the sauce over that layer, then repeat with each layer. Ribs, sauce, ribs, sauce, that way each layer is covered in the sauce mixture.

4. Place the lid on the slow cooker and cook for about 7 to 8 hours on low. Every slow cooker is a bit different so start checking yours at the 6 hour mark and make adjustments as needed. Mine took 7 hours to become fully tender.

5. Remove from the slow cooker and drain excess liquid.

For the barbecue glaze before placing in the oven to finish:

1. Preheat oven to 400 degrees F.

2. Place the ribs on a baking sheet.

3. In a medium size bowl combine the barbecue sauce and minced garlic. Mix well. Reserve ¼ cup of the sauce for when the ribs come out of the oven. Take the remaining ½ cup of sauce mixture and brush generously over the ribs, make sure to coat the tops and sides.

4. Place the pan in the oven on the middle rack and cook in preheated 400 degree F oven for about 8 to 10 minutes. You want the sauce to just start to bubble and the edges of the ribs to brown slightly. It doesn't take long at all.

5. Remove from the oven and pour the remaining sauce on while the ribs are hot.

6. Place on a platter whole, or cut into smaller pieces if desired.

7. Serve with a big old spare rib loving smile!




Grilled Pork Ribs and Beerbecue Sauce


Dry rubbed ribs, plus step by step grilling instructions and a simple homemade beerbecue sauce. 


PREP TIME 5minutes

COOK TIME 1 hour 30 minutes

TOTAL TIME 1 hour 35 minutes

SERVINGS 4



Section 1: Ingredients


  • 1 slab pork ribs

DRY RIB RUB

  • 1 teaspoon cumin

  • 2 teaspoons paprika

  • 1 teaspoon garlic powder

  • 1 tablespoon chili powder

  • 1 ½ tablespoons brown sugar

  • 1 tablespoon salt

  • 1 teaspoon pepper

BEERBECUE SAUCE

  • 1/2 tablespoon olive oil

  • 2 cloves garlic , grated

  • 3 tablespoons finely diced onion

  • 1 cup ketchup

  • 1 ½ tablespoons sriracha (or more to your taste)

  • 1/2 cup pilsner beer

  • 1/2 cup apple cider vinegar

  • 1/4 cup + 1 tablespoon of firmly packed brown sugar

  • 1 tablespoon liquid smoke

  • 1 teaspoon sea salt

  • ½ teaspoon of black pepper

Section 2: Directions


1. Remove the silverskin and any extra fat from the ribs.

2. Thoroughly combine the dry rub then sprinkle it all over the ribs, rubbing on all sides with your fingers. 

3. Cover the ribs with plastic wrap and refrigerate 1 hour.

4. Beerbeque Sauce: Over medium heat, warm the olive oil then add the onion and garlic sautéing until the onions are soft and translucent, stirring often so the garlic doesn’t burn.

5. Add in the rest of the ingredients and cook over low heat about 10 minutes until it thickens. Taste it and if you’d like it spicier, add a bit more Sriracha.

6. Preheat the grill to 300°.

7. When the grill is preheated, place the slab on the grates bone side down leaving them about 15 minutes then turning about every 7-10 minutes afterward. Total grilling time: approximately 90 minutes.

8. If you're adding sauce to the ribs on the grill, slather it on the last 5 minutes of grilling time. Slice and serve warm.




Sticky Asian Pork Ribs


This Sticky Asian Ribs recipe is baked low & slow in the oven and finished with a sweet & sticky glaze. The ribs are so tender that they basically melt in your mouth. Be sure to serve them with extra sauce!

Prep 5 minutes

Cook 2 hours 30 minutes

Total 2 hours 35 minutes

Servings 4 people



Section 1: Ingredients


INGREDIENTS:

  • 2.5 pounds pork spare ribs about 1 large rack of ribs

DRY RUB

  • 2 Tablespoons brown sugar

  • 2 teaspoons EACH smoked paprika & Morton kosher salt*

  • 1 teaspoon EACH granulated garlic & onion

  • ¼ teaspoon EACH ground ginger, Chinese five spice, & white pepper*

GLAZE

  • 1 Tablespoon sesame oil

  • 10-12 cloves garlic, minced finely

  • 1 Tablespoon grated fresh ginger

  • ⅔ cup brown sugar

  • ½ cup soy sauce

  • ⅓ cup rice vinegar

  • ¼ cup honey

  • 1 teaspoon red pepper flakes*

Section 2: Directions

 1. Preheat the oven to 275 degrees. Using a sharp paring knife, remove the silver skin or membrane (located on the back of the ribs). The knife should help loosen it and then you should be able to pull it off with your fingers. Cut into 3-4 portions. Pat the ribs dry with a paper towel. Combine the brown sugar, paprika, salt, granulated garlic, onion, Chinese five spice, ginger, and white pepper in a small bowl. Coat all sides of the ribs in the rub in a large bowl.

2. Wrap each portion tightly in aluminum foil and place on a large baking sheet. For baby back, bake for 2-2.5 hours. For st louis, bake 2.5-3 hours.

3. Once the ribs have almost finished baking, make the glaze. In a small saucepan, heat the sesame oil over medium low heat. Add the garlic and ginger. Sauté for about 2 minutes or until fragrant. Add the brown sugar, honey, soy sauce, vinegar, and red pepper.

4. Bring the mixture to a boil over medium heat, stirring continuously. Reduce for about 5-7 minutes or until thickened. The glaze will thicken as it cools. If it has not thickened enough after cooling, bring it back to a boil and reduce more.

5. Unwrap the ribs so the tops are exposed. Brush the ribs liberally with the glaze.

6. Broil on high, watching closely, for 2-3 minutes, or until lightly charred. Slice into individual ribs and serve with more sauce.

NOTES:

~ Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. 

 ~ Chinese Five Spice & White Pepper: These are both spices used frequently in Asian cooking. You should be able to find them in your local grocery store on the spice aisle. Chinese five spice unusually contains star anise, fennel, szechuan peppercorns, cinnamon, and cloves. It adds a very unique flavor to the ribs.

 ~ Red Pepper Flakes: These add a mild to medium amount of heat to the ribs. You can add ¼-1/2 teaspoon for a milder sauce or omit them. For spicy ribs, add ⅕-2 teaspoons.

~ Wrap the ribs. This helps the stem to build up and ensures the ribs come out super tender and juicy. 

~ Cook them low & slow. 275 degrees is the perfect temperature for cooking ribs. This part requires a little patience but it is definitely worth the wait. 

~ Reduce the glaze. Be sure to reduce the glaze so it thickens. The sugars will melt and make the sticky sauce. 

~ Broil. This is how the ribs get charred on the exterior. It adds that “grilled” flavor and caramelizes the sugar.

~ Slow Cooker: After Step 1, add a splash of water to the slow cooker. Place the wrapped ribs in the slow cooker. Cook on LOW for 6-8 hours. While the ribs are cooking, continue to Step 3. 

~ Leftovers: Leftover rib meat is great for tacos, sandwiches, or fried rice the next day.










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