Recipe Details

Oven-Roasted Ribs

Prep Time: 10 minutes
Cook Time: 3 hours
Servings: 8


Cook to 145 F with 3 minute rest


6 pounds pork spareribs
1/2 teaspoon liquid smoke, optional
1/4 cup Dijon-style mustard
2 tablespoons brown sugar, packed
2 tablespoons paprika
1 tablespoon garlic powder
1 1/2 teaspoons black pepper, freshly ground
1/2 teaspoon salt

Cooking Directions

Heat oven to 300 degrees F. Line shallow roasting pans with heavy-duty foil.
Stir liquid smoke into mustard, if desired. Combine brown sugar, paprika, garlic powder, pepper and salt in small bowl. Brush meatier side of each slab of ribs with liquid smoke-mustard mixture or the mustard. Sprinkle brown sugar mixture evenly over mustard. Place ribs in foil-lined roasting pans. Roast for 2 1/2-3 1/4 hours or until fork tender. (If ribs are becoming dry, cover with foil the last 30-45 minutes of roasting.) Transfer ribs to serving platter. Let stand for 10 minutes before serving.

Serves 8.

Serving Suggestions

Who says that ribs are just to be enjoyed during the summer? Serve up these classically flavored spareribs for your family all year-round. These ribs go well with roasted potatoes and braised carrots.

Nutrition Information

Calories: 561 calories
Protein: 54 grams
Fat: 34 grams
Sodium: 457 milligrams
Cholesterol: 176 milligrams
Saturated Fat: 12 grams
Carbohydrates: 6 grams
Fiber: 1 grams

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About the Cut: Spareribs

Spareribs come from the belly of the hog and are known for their delicious, meaty pork flavor.

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About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

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Tips and Tricks

Buying, Handling & Storage Tips

These curved ribs are the least meaty variety of ribs, but the lean meat is still full of flavor. Spareribs are typically larger and heavier than back ribs.

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Butcher's Tips

Ribs are commonly prepared with either “wet” or “dry.” Ribs rubbed with a mixture of herbs and spices are called dry ribs. Such rubs can be applied just before barbecuing. Ribs basted with sauces during the barbecuing process are called wet ribs. For best results, brush ribs generously during the last 30 minutes of cooking.

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by anonymous 02/17/2013
i added a little soy sauce and wine so i wasn't rubbing dry stuff onto the meat. it was delicious