Imagine sinking your teeth into fall-off-the-bone tender spareribs, dripping with rich, caramelized barbeque sauce that'll make your guests think you're a professional pitmaster. These Stone Creek Barbeque Spareribs aren't just a meal - they're a culinary experience that transforms an ordinary dinner into an unforgettable feast. Whether you're hosting a backyard cookout or craving some serious comfort food, this recipe promises to deliver restaurant-quality ribs right from your own kitchen.
Prep Time: 20 mins
Cook Time: 4 hrs
Total Time: 4 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 racks of pork spareribs
- 1 cup barbeque sauce
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 300°F (150°C). This low and slow cooking method will help render the fat in the ribs and make them tender.
- While the oven is preheating, prepare the ribs. Remove the membrane from the back of the ribs for better flavor absorption. Use a paper towel to grip the membrane and pull it off gently.
- In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well to create a dry rub.
- Generously apply the dry rub mixture to both sides of the pork spareribs, ensuring an even coating. Let the ribs sit at room temperature for about 15 minutes to allow the flavors to penetrate.
- Place the ribs on a large baking sheet lined with aluminum foil, bone side down. This will help with cleanup and keep the ribs moist.
- Cover the ribs tightly with another piece of aluminum foil. This will trap steam and keep the ribs moist while they cook.
- Place the baking sheet in the preheated oven and cook the ribs for 3 hours. This low temperature will break down the collagen and fat, resulting in tender, flavorful meat.
- After 3 hours, carefully remove the ribs from the oven. Remove the top layer of foil and brush a generous amount of barbeque sauce over the ribs. You can also flip them and apply sauce to the other side if desired.
- Return the ribs to the oven, uncovered, and increase the temperature to 350°F (175°C). Bake for an additional 30 minutes to allow the sauce to caramelize and develop a nice glaze.
- Once the ribs are finished cooking, remove them from the oven and let them rest for about 10 minutes. This will allow the juices to redistribute within the meat.
- Slice the ribs between the bones and serve with additional barbeque sauce on the side. Enjoy your delicious Stone Creek Barbeque Spareribs!
Tips
- Always remove the membrane from the back of the ribs - this ensures better flavor absorption and more tender meat.
- Let the dry rub sit on the ribs for at least 15 minutes before cooking to allow the spices to penetrate deeply.
- Use heavy-duty aluminum foil to create a tight seal when initially covering the ribs, which helps retain moisture.
- A digital meat thermometer can help ensure your ribs reach the perfect internal temperature of 190-203°F.
- Don't rush the cooking process - low and slow is the secret to incredibly tender spareribs.
- Let the ribs rest for 10 minutes after cooking to allow juices to redistribute, ensuring maximum flavor and tenderness.
- If you want extra smoky flavor, consider adding a few wood chips to your cooking method or using a smoker instead of an oven.
Nutrition Facts
Calories: 549kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
