Best Oven Barbecued Spareribs Recipes

OVEN-BARBECUED SPARERIBS

Steps:

• Cut ribs into serving-size pieces; place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 30 minutes., Meanwhile, in a large saucepan, combine the remaining ingredients. Simmer, uncovered, for 20 minutes, stirring occasionally. Drain ribs; pour sauce over all. , Cover and bake for 30-40 minutes or until tender. Uncover; bake 30 minutes longer, basting several times with sauce.

AUNT ROSIE'S OVEN-BARBECUED SPARERIBS

Steps:

• Preheat oven to 400 degrees.
• Sprinkle spareribs with salt and pepper. Arrange slabs in each of two large baking dishes. Bake one hour in oven. Turn ribs and bake 10 minutes longer. Pour off fat.
• Meanwhile, heat the butter in a large saucepan and add the garlic and onions. Cook, stirring, until onions are wilted. Add the ketchup, soy sauce, chili powder, Tabasco sauce, vinegar and sugar. There should be about three cups of sauce. Bring to a boil and let simmer about five minutes.
• Brush each slab of ribs on the underside with sauce and return to oven, brushed side up. Bake 30 minutes, brushing every 10 minutes on the same side with the sauce.
• Turn the ribs. Brush generously with all the remaining sauce. Return to the oven and bake 30 minutes.
• Cut the spareribs into individual rib servings. Serve hot or cold.

OVEN ROASTED BARBECUED SPARERIBS

Steps:

• Place the ribs in a shallow dish.
• In a mixing bowl, combine the beer, soy sauce, brown sugar, lemon juice, chili sauce, ketchup, onion salt, and pepper.
• Blend well and pour over the ribs.
• Cover and refrigerate for 8 hours or overnight.
• Place the oven rack in the middle and bottom of the oven.
• Preheat oven to 350 degrees.
• Line a jelly-roll pan with foil.
• Lightly grease a wire rack and place it in the jelly-roll pan.
• Remove the ribs from the marinade and place meaty side up on the prepared rack.
• Place in the center of the oven.
• Add 1-2 cups of water to the marinade dish and put on the bottom rack of the oven.
• Roast 90 minutes or until the meat begins to shrink from the bone.
• Do not turn the ribs over.
• Baste with Texas Thunder Barbecue sauce or your favorite bbq sauce every 20 minutes.
• Let stand 5 minutes before slicing and serving.
• Texas Thunder Barbecue Sauce-place the butter in a large skillet over medium heat.
• Add the onions; cook 6 minutes or until golden brown, stirring frequently.
• Transfer to a large saucepan and place over medium heat.
• Stir in the garlic, ketchup, brown sugar, vinegar, soy sauce, Worcestershire, oil, red pepper, dry mustard, and liquid smoke.
• Bring to a simmer and reduce the heat to low.
• Cover and simmer 30 minutes.
• Pour through a mesh strainer and discard the solids.
• Refrigerate the sauce until ready to use.

OVEN-BARBECUED SPARERIBS

Steps:

• 1. For the Rub: Combine mustard, ketchup, and garlic in small bowl; combine pepper, paprika, chili powder, cayenne, salt, and sugar in separate small bowl. Spread mustard mixture in thin, even layer over both sides of ribs; coat both sides with spice mixture, then wrap ribs in plastic and refrigerate for at least 8 hours and up to 24 hours. 2. Transfer ribs from refrigerator to freezer for 45 minutes. Adjust one oven rack to lowest position and second rack to upper-middle position (at least 5 inches below broiler). Place baking stone on lower rack; heat oven to 500 degrees. Sprinkle ground tea evenly over bottom of rimmed baking sheet; set wire rack on sheet. Place ribs meat side up on rack and cover with heavy-duty foil, crimping edges tightly to seal. Roast ribs directly on stone for 30 minutes, then reduce oven temperature to 250 degrees, leaving oven door open for 1 minute to cool. While oven is open, carefully open one corner of foil and pour apple juice into bottom of baking sheet; reseal foil. Continue to roast until meat is very tender and begins to pull away from bones, about 1 1/2 hours. (Begin to check ribs after 1 hour; leave loosely covered with foil for remaining cooking time.) 3. Remove foil and carefully flip racks bone side up; place baking sheet on upper-middle oven rack. Turn on broiler; cook ribs until well browned and crispy in spots, 5 to 10 minutes. Flip ribs meat side up and cook until well browned and crispy, 5 to 7 minutes more. Cool for at least 10 minutes before cutting into individual ribs. Serve with barbecue sauce, if desired.

OVEN-BARBECUED SPARERIBS WITH LAPSANG SOUCHONG TEA RECIPE

Steps:

• 1. For the Rub: Combine mustard, ketchup, and garlic in small bowl; combine pepper, paprika, chili powder, cayenne, salt, and sugar in separate small bowl. Spread mustard mixture in thin, even layer over both sides of ribs; coat both sides with spice mixture, then wrap ribs in plastic and refrigerate for at least 8 hours and up to 24 hours. 2. Transfer ribs from refrigerator to freezer for 45 minutes. Adjust one oven rack to lowest position and second rack to upper-middle position (at least 5 inches below broiler). Place baking stone on lower rack; heat oven to 500 degrees. Sprinkle ground tea evenly over bottom of rimmed baking sheet lined with tinfoil; set wire rack on sheet. Place ribs meat side up on rack and cover, with heavy-duty foil, crimping edges tightly to seal. Roast ribs directly on stone for 30 minutes, then reduce oven temperature to 250 degrees, leaving oven door open for 1 minute to cool. While oven is open, carefully open one corner of foil and pour apple juice into bottom of baking sheet; reseal foil. Continue to roast until meat is very tender and begins to pull away from bones, about 1 1/2 hours. (Begin to check ribs after 1 hour; leave loosely covered with foil for remaining cooking time.) 3. Remove foil and carefully flip racks bone side up; place baking sheet on upper-middle oven rack. Turn on broiler; cook ribs until well browned and crispy in spots, 5 to 10 minutes. Flip ribs meat sitJe up and cook until well browned and crispy, 5 to 7 rniautes more. Cool for at least 10 minutes before cutting into individual ribs. Serve with barbecue sauce, if desired. STEP BY STEP: Homemade Indoor Smoker You can crowd ribs or duck into an indoor smoker, but we prefer our roomier makeshift version. Spread tea leaves on a rimmed baking sheet, place a wire cooling rack on top, followed by the ribs or duck and heavy-duty foil. A pizza stone gets the tea smoking quickly.