World-class meat deserves careful preparation. Here, I've prepared my Duroc baby back ribs in the oven using my homemade dry rub. I got the recipe from my neighbor.
Recipe for oven-baked spareribs
World-class meat deserves careful preparation.
Here, I have prepared my Duroc baby back ribs in the oven with my homemade dry rub.
I got the recipe from my neighbor, who managed to get my wife to eat spare ribs for the first time in 20 years and love it.
However, his version is made on the grill, so here is my oven version instead.
Servings: persons
Oven-Baked Spareribs
World-class meat deserves careful preparation. Here, I've prepared my Duroc baby back ribs in the oven using my homemade dry rub. I got the recipe from my neighbor.
Equipment
- Chef'S Knife
- Cutting Board
- Bowl
- Oven
Ingredients
- 1 pcs. Spare Ribs I used a whole rack of baby back ribs from a Duroc.
- 1 pcs. Beer
Dry rub
- 36 gram Salt
- 7 gram Paprika
- 7 gram Smoked paprika
- 2.7 gram Chili Powder
- 2.4 gram Onion Powder
- 3.1 gram Garlic Powder
- 2.1 gram Cumin
- 1.1 gram Mustard Seeds crushed
- 2 gram Cayenne Pepper
- 12 gram Brown sugar
- 1 gram Pepper from a grinder
Marinade
- 100 gram Barbecue sauce
Instructions
- Start by removing the thickest layer of fat and tendons from the meat.
- Next, remove the membranes. If you bought them from a butcher, feel free to ask if they can do it, as it can be quite tedious and often a bit tricky.
- Essentially, it involves using a clean dish towel/paper towel so your fingers don’t slip. You need to grip the membranes on the bones, either by prying them up a bit with a knife/spoon and then pulling them off.
- Next, mix the rub together in a bowl and massage it into the meat. The longer it can sit, the better. I gave mine 4 hours but you can easily give it between 12-24 hours in the rub. The sugar/salt helps to tenderize the meat and add flavor.
- Cook it in the oven at 225 degrees Celsius (437 degrees Fahrenheit) with the meat side down for 15 minutes, then turn the meat and cook for 45 minutes.
- Take the roasting pan out of the oven and add a beer that you like. Cover the roasting pan with aluminum foil, ensuring it is tightly sealed as you need the liquid to steam the meat. It will dry out if the liquid escapes.
- Give it 120 degrees Celsius (248 degrees Fahrenheit) for at least 2 hours, preferably 4-5 hours.
- Remove the foil, and now the meat just needs to be brushed with a marinade that will caramelize in the oven.
- Turn the oven up to 220 degrees Celsius (428 degrees Fahrenheit) with fan.
- Brush the meat with your favorite barbecue sauce or perhaps a homemade one.
- Cook the meat for about 10-15 minutes in the oven, and it is ready to serve.
- Serve with homemade French fries and coleslaw.
Notes
There were only two of us eating the meat, so I chose to divide my rack into 3 parts after the "steaming" in the oven. Then, I wrapped two parts in baking paper and froze them. Now we have very easy dinners for two other days - just take them out of the freezer, brush with a marinade, and give about 20 minutes in the oven.