Fall-Off-The-Bone Slow-Cooked Spare Ribs
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These mouthwatering spare ribs are cooked low and slow until they reach that perfect fall-off-the-bone tenderness. While this recipe requires some patience and planning ahead, the rich, caramelized flavors and melt-in-your-mouth texture make these ribs absolutely worth the wait!
Ingredients
Instructions
Prepare the ribs by removing the silver skin (membrane) from the bone side. Use a paper towel to grip it and pull it off in one piece.
In a medium bowl, mix 1 cup of brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne (if using).
Rub this mixture generously all over the ribs, making sure to coat both sides thoroughly.
Wrap the seasoned ribs tightly in plastic wrap and refrigerate for at least 8 hours, or preferably overnight. This dry brining process helps the flavors penetrate deep into the meat.
When ready to cook, preheat your oven to 275°F (135°C).
Remove the plastic wrap and place the ribs on a large baking sheet lined with foil or in a roasting pan.
Mix the apple juice and apple cider vinegar together and pour it around (not over) the ribs.
Cover the pan tightly with foil and bake for about 3 hours, or until the meat begins to pull away from the bones.
Remove the foil and sprinkle the remaining cup of brown sugar over the ribs.
Increase the oven temperature to 350°F (175°C).
Brush the ribs with barbecue sauce and return to the oven, uncovered, for about 20-30 minutes until the sauce caramelizes and the ribs develop a beautiful glaze.
Let the ribs rest for 10-15 minutes before cutting between the bones to serve.
Nutrition
- Calories
- 943 kcal
- Fat Content
- 61 g
- Saturated Fat Content
- 22 g
- Carbohydrate Content
- 37 g
- Sugar Content
- 30 g
- Fiber Content
- 1 g
- Protein Content
- 58 g
- Cholesterol Content
- 241 mg
- Sodium Content
- 702 mg
- Serving Size
- 1 serving