Ribs are a delicacy that most people relish taking a bite of whenever available. However, it is interesting that we never actually prepare them that often owing to the misconception that ribs are difficult to prepare. Surprisingly, preparing delicious fall-off-the-bone ribs doesn’t require a lot of effort! All you need is a hot oven and the patience to wait the time it takes to get excellent results. This simple recipe is favourable for anyone. With that said, let’s get started.
- 3 ½ pounds pork spare ribs (about 2 slabs)
- 2 tablespoons garlic powder
- 2 tablespoons paprika
- ½ cup dark brown sugar
- 2 tablespoons cayenne pepper
- 1 teaspoon cumin
- 2 tablespoons chili powder
- 1 tablespoons sea salt
- 2 tablespoons dried thyme
- 2 cups of your favourite BBQ sauce
- Preheat oven to 300F (This is to prevent the ribs from overcooking).
- Pull off the membrane from the underside of your slabs. Removing it helps the dry rub to penetrate the meat on both sides perfectly.
- Place the meat on a wired rack on a sheet pan, roasting pan, or covered roaster. Sprinkle some cumin, paprika, garlic powder, dried thyme, chili powder, sea salt, and pepper.
- Reduce heat to low, cover the meat tightly with foil, and slow roast for at least 4 hours or until tender.
- Check whether it is cooked. Depending on your oven, you may let it cook for another 10 to 15 minutes. Spread the ribs with your favourite BBQ sauce and bake for another few minutes until the sauce is absorbed and some brownness on the edges appear.
- Cut each rib and serve them warm with some additional BBQ sauce for dipping.
The meat falls off the bone, just like that! Grab yours now and enjoy!
About Spragg’s Meat Shop Spragg’s Meat Shop is a family-owned and operated business located in Rosemary, Alberta. Greg and Bonnie Spragg raise hogs, process, and market their pork products direct to Albertan consumers. Spragg’s works hard to produce the best pork for Albertans, from the day the pigs are born, to the day the pork chops are cut, bacon is smoked, and the roast is marinated. The Spragg family hopes that you get as much enjoyment eating their pork as they do getting it to your table.