A Recipe Accessible to Everyone
Perfect baked spare ribs should never be dry or chewy. Few things are as disappointing—or as avoidable—as a rack that makes you work for each bite. The good news? Mastery isn’t about chef-level skills; it’s about understanding two non-negotiable rules: removing the silver skin and mastering low, slow heat.
Equipment
- A small, sharp knife or butter knife: For lifting the silver skin membrane.
- Paper towels: For gripping the membrane and patting the ribs dry.
- A large rimmed baking sheet: To catch any drippings during the long bake
- Aluminum foil: For easy cleanup. Line your baking sheet.
- A small bowl and whisk/fork: For mixing the dry rub.
- Tongs: For safely handling the hot baking sheet and ribs.
- A wire rack: Crucial. Elevating the ribs ensures hot air circulates evenly for perfect cooking all around.
- A basting brush (optional): For applying the BBQ glaze at the end.
Ingredients
- 1 full rack 3-4 lbs / 1.4-1.8 kg pork spare ribs or baby back ribs: Spare ribs are fattier and more flavorful; baby backs are leaner and cook slightly faster.
- 1 tablespoon 15ml yellow mustard or olive oil: Acts as a “glue” for the dry rub. You will not taste the mustard.
- For The Magic Dry Rub The Simple 5-Ingredient Blend:*¼ cup (50g) packed light brown sugar
- 2 tablespoons 14g smoked paprika: Provides that classic BBQ color and smoky depth.
- 1 tablespoon 9g garlic powder
- 1 tablespoon 6g onion powder
- 1 tablespoon 18g fine sea salt: Crucial.
- Do not reduce. It tenderizes and seasons the meat throughout the long cook.1 teaspoon 2g black pepper1 teaspoon (2g) chili powder (optional, for heat)
- ½ cup 120ml of your favorite BBQ sauce: For that final sticky, caramelized finish.
Instructions
- Step 1: The 10-Second Secret – Remove the Membrane
This is the single most important step. Place the rack bone-side up. Slide a butter knife under the thin, translucent membrane at one end of the ribs. Lift it up, grip it with a paper towel for traction, and pull it off in one satisfying piece. If it tears, grip it again and continue. Discard the membrane.
- Step 2: Pat Dry & Apply the Binder
Pat the ribs completely dry with paper towels. This helps the rub stick. Rub a thin, even layer of yellow mustard or olive oil over the entire surface of the ribs (both sides). This is your binder.
- Step 3: Apply the Dry Rub – Be Generous
In a small bowl, whisk together all dry rub ingredients. Sprinkle the rub liberally and evenly over both sides of the ribs, pressing it into the meat with your hands. Don’t be shy.
- Step 4: Low & Slow Bake – The Key to Tenderness
Preheat your oven to 280°F (135°C). This low temperature is critical. Place the ribs bone-side down on a wire rack set inside a foil-lined baking sheet (for easy cleanup). Bake, uncovered, on the middle rack for 2.5 to 3 hours for spare ribs (2 to 2.5 hours for baby backs). The ribs are done when the meat has shrunk back from the bones by about ½ inch and you can easily twist a bone with tongs.
- Step 5: The Glaze & Final Caramelization (Optional)
For a sticky, caramelized finish, brush a generous layer of BBQ sauce over the ribs. Increase oven temperature to 400°F (200°C) and return the ribs to the oven for 5-10 minutes, just until the sauce is bubbly and set. Watch closely to prevent burning.
- Step 6: The MOST Important Step – Rest
Remove the ribs from the oven and let them rest, tented loosely with foil, for 10-15 minutes. This allows the juices to redistribute throughout the meat. Cutting immediately will cause all the juices to run out onto the cutting board.
- Step 7: Slice & Serve