Barbecue Pork Spareribs
Tender, smoky barbecue pork spareribs coated in a tangy, sweet and savory sauce, perfect for gatherings and family dinners that crave bold flavors.
Ingredients
Instructions
- Brown the ribs on a flat sheet with salt and pepper at 425°F for 10 to 15 minutes.
- Turn the ribs to cook evenly.
- In a saucepan, combine tomato sauce, water, brown sugar, paprika, dry mustard, chili powder, Worcestershire sauce, vinegar, and ketchup; cook the sauce.
- Place the browned ribs in a large pot or a 9 x 12-inch cake pan.
- Pour the sauce over the ribs, ensuring they are well covered.
- Cover and bake at 375°F for 1 1/2 hours until tender.
Tips & Substitutions
For an extra layer of flavor, you can marinate the ribs in the sauce overnight. If you prefer a spicier kick, add more chili powder or a dash of hot sauce. If you don't have Worcestershire sauce, you can substitute it with soy sauce or a splash of apple cider vinegar for a different flavor profile. Adjust the sweetness by using honey instead of brown sugar.
Serving Suggestions
Serve the barbecue pork spareribs with classic sides like Ma'S Green Beans or coleslaw for a refreshing crunch. They pair wonderfully with cornbread or baked beans for a hearty meal. For a fun presentation, serve them with a side of pickles and a drizzle of extra sauce for dipping. This dish is perfect for gatherings or a family feast.
Storage & Reheating
Leftover ribs can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, cover them with foil in a baking dish and warm in the oven at 350°F for about 20 minutes, or until heated through. You can also microwave individual portions, but be cautious not to overheat, which can dry them out.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecue Pork Spareribs contains roughly 531 calories, with 3g protein, 128g carbohydrates, and 2g fat. It is an excellent source of iron (25% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 539mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Yes, you can use other cuts like baby back ribs or even pork shoulder, but cooking times may vary. Baby back ribs will cook faster, so check for tenderness after about an hour. Adjust the cooking time based on the thickness and type of meat to ensure it's fully cooked and tender.
What can I do if I want to make this recipe spicier?
To add more heat, consider increasing the chili powder or adding cayenne pepper to the sauce. You could also mix in some diced jalapeños or a splash of hot sauce for an extra kick. Just be sure to taste as you go to achieve your desired level of spiciness.
Can I make this recipe in a slow cooker?
Absolutely! To adapt this for a slow cooker, brown the ribs as instructed, then place them in the slow cooker and pour the sauce over them. Cook on low for 6-8 hours or until the meat is tender. This method allows the flavors to meld beautifully, resulting in deliciously tender ribs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).