Tangy Spare Ribs

Five pounds of pork ribs baked low and slow for two and a half hours, the last 90 minutes drenched in a tangy homemade barbecue sauce that reduces into a sticky, caramelized glaze. No smoker, no grill, just your oven.

The first hour of dry roasting on a rack renders out the excess fat and starts breaking down the connective tissue. Draining that fat before adding the sauce keeps the finished ribs from swimming in grease.

The sauce is a classic sweet-sour-savory combination. Ketchup, lemon juice, vinegar, brown sugar, Worcestershire, dry mustard, and chili powder simmered with sauteed onion and celery until slightly thickened. It clings to the ribs and caramelizes into a dark, glossy coating during the long second bake.

Pro Tips

• Cut the ribs into serving-sized pieces before baking. Individual pieces cook more evenly and absorb more sauce.
• Use a rack in the roasting pan for the first hour. It lifts the ribs out of the rendered fat so they roast instead of braise.
• Don’t skip draining the fat before adding sauce. The sauce needs direct contact with the meat, not a pool of grease.
• The meat is done when it pulls away from the bone easily. If it resists, give it more time.

Variations

• Add a tablespoon of smoked paprika to the sauce for a deeper, smokier flavor.
• Brush with extra sauce and broil for 2 to 3 minutes at the end for charred, caramelized edges.
• Swap the lemon juice for orange juice and add a tablespoon of soy sauce for an Asian-inspired glaze.