- 1 pork spare ribs (slab of, 3 pounds)
- 1/2 teaspoon sea salt
- 1 teaspoon ground pepper
- 1/2 teaspoon garlic powder
- 3/4 cup barbecue sauce (your choice, I use KC Masterpiece Original Barbecue Sauce)
PER SERVING *
|Calories50Calories from Fat┅|
|% DAILY VALUE*|
|Calories from Fat┅|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Marilyn 19 Mar
Great! It was Yummly! So glad I tried it. Used adobo for seasoning as well. Let them marinade overnight, cooked them on 350 for an hour covered then took them out uncovered and removed juice from pan. I set oven to high broil for 5 mins on each side and they were perfect.
Jenny 13 Nov 2017
Good. Added more seasonings but steps were accurate
Juna J. 3 Nov 2017
Awesome!!! I just boiled the ribs for an hour beforehand and it came out sooooo tender & good!
Alice K. 5 May 2016
Fantastic recipe! Instead of ribs, I used a cut with more collagen without the bones, namely pork butt. Shorten the cook time to 40 minutes since there is no bone. The meat came out real moist, yet still holds its shape. Will definitely use this recipe again.
Virginia J. 23 Nov 2015
This recipe is delicious!!! This are 100% restaurant quality ribs. I made half a batch last night and me and my husband loved it. The meat comes out tender and so flavorful. The only thing I did differently was that I brined the ribs for 35 minutes before baking. I used a mixture of 4 cups of water, 1/4 cup of salt, 1/4 brown sugar, a few black pepper corns and some orange peel. By brining the meat before hand, it makes the cooking time less than what the recipe says. Still, my ribs were tender, moist, they were falling off of the bone! Heck, even the bone was so soft I thought it was the cartilage. All and all, a great recipe for those who don't have a grill like myself. I'm defo making these again!