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Sticky Pork Spare Ribs, Oven-Baked

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Description

After regularly cooking these sugar-free pork spare ribs for the past six months, my husband convinced me to share this recipe. This is one of his favorite meals; as he says, perfect for a weekend or a game day. These pasture-raised pork spare ribs are tender, sticky, sweet, full of flavor, and finger-licking good. They are cooked low and slow in the oven, with plenty of spices and a sugar-free glaze, and while you must be at home for a few hours when cooking them, the hands-on time is no longer than 30 minutes. The oven does the job.

Ingredients

  • 1kg / 2.2lbs pasture-raised spare ribs (3 racks of about 32cm / 12 inch)

FOR THE SPICE RUB

  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon mustard powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon coriander
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon allspice
  • 1/2 teaspoon dry thyme
  • 1/2 teaspoon dry rosemary
  • 1/2 teaspoon Ceylon cinnamon
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground pepper
  • 1/4 teaspoon cayenne pepper

FOR THE GLAZE

  • 3 tablespoons coconut aminos
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • Optional: 1/4 teaspoon of black garlic powder
  • 1 tablespoon water

Instructions

  1. Make the dry rub by mixing all the ingredients.
  2. Preheat the oven to 320F / 160C and prepare a deep baking tray to fit all the ribs without leaving too much space around. I use and recommend stainless steel. 
  3. Pat dry the ribs and remove the membrane on the back of the ribs if the butcher hasn’t removed it already (see post for picture and instructions). 
  4. Rub the ribs with the dry rub, arrange them in the pan face down, and cover them with another stainless steel baking tray or aluminum foil if you can’t find a baking tray to fit on top of it (I don’t use aluminum foil in cooking). Cook for 1 hour undisturbed.
  5. After 1 hour, take the tray out, flip the ribs face-up, then cover and bake for another hour. 
  6. In the meantime, make the glaze. 
  7. When the hour has passed, take the ribs out, and increase the temperature to 400F / 200C. 
  8. Drizzle them with the glaze making sure they are well-coated, then put them back in the oven, face-down, uncovered, for 15 minutes. 
  9. After 15 minutes, take them out, flip them so the back of the ribs is down, and bake for 15 more minutes. If the glaze is drying out, add a few tablespoons of water. 
  10. Take them out, cut each rack, put them back in the tray, toss them well with the glaze (again, you can add one or two tablespoons of water to deglaze the pan), and bake for 5 to 10 more minutes. 
  11. Take out and serve. We love to have them with homemade coleslaw.

Notes

The serving size is just an estimate; this quantity can work for 2 or 4 people, depending on appetite, specific macro requirements, what else is eaten during the day, or the meal, etc. 

Find it online: https://creativeinmykitchen.com/sticky-pork-spare-ribs-oven-baked/