Oven-Baked Pork Spare Ribs

Oven-Baked Pork Spare Ribs

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.

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.



- Pasture-raised pork   spare ribs

The ribs

- Coconut aminos - Dijon mustard - Apple cider vinegar - Honey - Optional: black garlic   powder - Water

The glaze



- Paprika - Salt - Mustard powder - Onion powder - Coriander - Garlic powder - Allspice - Dry thyme - Dry rosemary - Ceylon Cinnamon - Cumin - Ground pepper - Cayenne pepper

The spice rub


Pat dry the ribs and remove the membrane on the back of the ribs if the butcher hasn't removed it already.

Prepare the ribs


Make the dry rub by mixing all the ingredients. Rub the ribs and arrange them in a deep baking tray face down, and cover them with another baking tray or aluminum foil. Cook for 1 hour undisturbed in a preheated oven at 320F / 160C.

Rub ribs and bake


After 1 hour, take the tray out, flip the ribs face-up, then cover and bake for another hour. In the meantime, make the glaze.

Make the glaze


When the hour has passed, take the ribs out, and increase the temperature to 400F / 200C. Drizzle them with the glaze making sure they are well-coated, then put them back in the oven, face-down, uncovered, for 15 minutes.

Drizzle with glaze


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.

Continue baking


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.

Cut each rack


Take out and serve. We love to have them with homemade coleslaw.

Serve the ribs

Tap the link below for full recipe and serving suggestions

Tap the link below for full recipe and serving suggestions