Joe’s Oven-Baked Spareribs

A platter of succulent, oven-baked spareribs generously coated with rich, glossy barbecue sauce. The ribs are arranged on a white rectangular plate, with some cut into individual portions showcasing tender, juicy meat. Surrounding the plate are bottles and cans of beer, along with a napkin, all set on a rustic blue wooden table, evoking a casual and hearty dining experience.

Just because summer is over doesn’t mean you have to say goodbye to fall-off-the-bone, tender BBQ ribs. This oven-baked spareribs recipe delivers slow-cooked perfection without the need for a grill. Searing the ribs first locks in flavor, while a rich homemade barbecue sauce made with Worcestershire, vinegar, and dark brown sugar infuses them with sweet, tangy goodness. With just a few simple steps, your kitchen will be filled with the irresistible aroma of slow-cooked ribs, making it feel like BBQ season all year long!

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Serving Size: 4
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Ingredients

  • 2 cups sliced onions
  • 2 cups ketchup
  • 2 cups water
  • 4 tsp salt
  • 1/4 cup Worcestershire sauce
  • 1/2 cup white vinegar
  • 1/2 cup dark brown sugar
  • 4 tsp dry mustard
  • 4 lbs pork spareribs

Instructions

  1. Preheat oven to 350° F (175° C).
  2. In a large bowl, combine onions, ketchup, water, salt, Worcestershire sauce, vinegar and mustard. Split ribs down the center between the bones. Heat a large lightly oiled skillet over medium-high heat. Add ribs and sear until browned. This may have to be done in several batches.
  3. Place ribs in a single layer in two baking pans or casserole dish. Pour half of the sauce over the ribs, reserve remainder.
  4. Bake ribs in preheated oven for 3 hours. Turn and baste meat every twenty minutes with remaining sauce, using all sauce by two hours. Continue turning and basting ribs using sauce in the pan during the last hour of baking.

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