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My review
Tender Pork Spare Ribs
Kerri Jaggers
"I saw a Celebrity Chef use this braising method for baby back ribs, so I decided to give it a try for pork spare ribs. I changed the seasonings and increased the cooking time and I have been very pleased with them every time. They're really tender and the meat is so flavorful that you don't have to add BBQ sauce unless you want to. My neighbor is the one who told me about the fajita seasoning, and she was right on!"
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Ingredients
16 h 20 m servings 943 calsOriginal recipe yields 8 servings
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Directions
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Prep
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- Mix the brown sugar, fajita seasoning, and paprika in a bowl. Rub both sides of the pork spareribs with the brown sugar mixture. Place the spareribs in a 9x13-inch baking pan; cover and refrigerate overnight.
- Preheat an oven to 250 degrees F (120 degrees C). Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside.
- Tear off 2 large sheets of heavy duty aluminum foil and lay them shiny-side down. Place a rack of spareribs on each sheet, meaty-side up. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal. Place the packets side-by-side on an 11x14-inch baking sheet.
- Bake in the preheated oven until the ribs are very tender, 3 hours and 30 minutes to 4 hours. Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Set ribs aside. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes. Brush the thickened sauce over the ribs.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 943 calories; 60.6 g fat; 37.4 g carbohydrates; 58.4 g protein; 240 mg cholesterol; 701 mg sodium. Full nutrition
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Reviews
Read all reviews 200244 Ratings
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Most helpful positive review
3/22/2011
This was really good, but I didnt use fajita seasoning when i made it, or sugar. Instead i let it cook in a bit of cola.
Most helpful critical review
3/29/2012
So disappointed. I followed the recipe as written. Smelled fabulous when baking (250 degrees 3 hrs. Took them out of the oven and unwrapped the foil in anticipation of tasting some fabulous ribs...
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3/22/2011
This was really good, but I didnt use fajita seasoning when i made it, or sugar. Instead i let it cook in a bit of cola.
3/25/2011
This is a fantastic recipe. Lots of flavor and the most tender, fall off the bone meat you'll ever cook. I followed the recipe exactly with the exception of reducing the sauce. I ended up with c...
3/27/2011
I used the basic outline of this recipe and it is to die for, I used McCormicks Sweet and Spicy rub instead of fajita seasoning with the brown sugar, and bbq and mesquite grilling spices, and m...
5/27/2012
Oh. My. God. These ribs are to die for!! I made them for Memorial Day weekend. My son told me he was only going to have "a couple" because he had another bbq to attend. He ended up eating ...
3/29/2012
So disappointed. I followed the recipe as written. Smelled fabulous when baking (250 degrees 3 hrs. Took them out of the oven and unwrapped the foil in anticipation of tasting some fabulous ribs...
9/6/2011
This recipe was pretty easy to follow, especially when it was my first time making ribs and I had only 6 hours to cook it. So my review might help those who want to make ribs but have less than...
4/18/2011
very good and the whole family really enjoyed it, even the neighbors. I did tweek it a little. I used wine instead of beer and spicy BBQ rub instead of fajita mix.
7/2/2011
Wow! These were the best ribs I have ever eaten! It takes a lot for me to really want to make a recipe again and this was honestly the tenderest, tastiest wrack of ribs I've ever eaten for such ...
4/8/2011
Really great ribs.....followed the recipe exactly, except we barbecued them outside instead of broiling. Thank you for the great recipe!