Tender Oven-Baked Pork Spare Ribs

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This recipe features oven baked pork spare ribs which are drenched in a marinade of red wine, lemon juice and spices.

The ribs are cooked on low heat which ensures they turn out juicy and retain all of their flavors.

But the most important thing is that they’re quite easy to make and don’t require any special skills!

A plate with oven baked spare ribs

Tender Oven-Baked Pork Spare Ribs

If there’s one thing that’s undeniable it’s that pork ribs taste the best when they’re smoked over low heat.

Nevertheless, this doesn’t mean that you can’t make a rack of ribs taste irresistible in the oven.

And these oven baked spare ribs prove just that.

They’re made with a simple marinade of red wine, lemon juice, oil and spices which infuse their meat with delicious aromas.

Even though this recipe is made with spare ribs, you can also use other types of pork ribs such as baby back ribs.

The reason I’m using spare ribs is because they have more fat and their meat turns out more juicy.


  • Spare ribs – The ribs I’ve used for this recipe are bought from a local butcher’s shop so they have extra meat. Nevertheless, you can also use vacuum sealed or frozen spare ribs.
  • Lemon juice – Lemon juice increases the acidity of the meat which makes it become more tender.
  • Red wine – Red wine will help the ribs retain their juiciness and add a depth of flavor. You can use Cabernet Sauvignon or another type of dry wine such as Pinot Noir and Merlot.
  • Seasonings – The ribs are seasoned with a mix of paprika, black pepper, salt and garlic powder. If you want to make them more spicy, you can add a teaspoon of ancho chilli powder or chipotle powder.

Ingredients for oven baked pork ribs on a table

How to prepare

Check out the recipe card at the end of this article for detailed, step-by-step instructions.

Begin by removing the membrane from the ribs and trimming off any leftover bits of bone with a paring knife.

Removing membrane from ribs

Once done, combine the dry seasonings along with the red wine, lemon juice and oil in a bowl.

A glass of red wine being poured into a bowl with the rest of the marinade ingredientsContinue by cutting the ribs and rolling them in the marinade until they’re fully coated.

A glass bowl with marinated pork ribsPour the water in the bowl with the leftover marinade is, stir, and add that to the baking pan as well.

Diluting leftover marinade with waterPlace the ribs in a baking pan lined with aluminum foil then cover the top with another sheet of foil.

Make sure that the top is tightly sealed as this will keep the ribs moist and make them more tender.

Bake the ribs in an oven preheated to 300°F (150°C) for 2 hours, then remove the foil and cook for another 5 – 10 minutes.

Taking off aluminum foil from baking dish with roasted pork ribs

Pro tips and variations

  • Pick a beefier rack of ribs – In case you’re buying your ribs from a local shop, you can ask your butcher to cut off some of the loin along with the ribs.
  • Add some BBQ sauce – Adding barbecue sauce will give the ribs a nice caramelized crust and additional flavor. Simply slather the ribs with barbecue sauce after you remove the foil. If you have a sensitive stomach, you can try my homemade BBQ sauce without vinegar.
  • Use a dry rub instead – You can skip the marinade and thoroughly cover the ribs with a dry rub of your choice. However, you’ll need to let the ribs sit for at least 2 hours so they can absorb all of the seasonings.

Close-up of fall-apart pork ribs

What to serve with

You can serve these pork ribs with any side of your choice. If you want a lighter side dish I personally like serving them alongside fresh or roasted vegetables proven to go well with pork. The link leads to my post about vegetables to serve with pork chops but the 10+ side dish ideas in it work with any roasted pork.

If I’m in the mood for some more calories for dinner I go for more filling sides like mashed potatoes or my creamy corn and crab salad.

One great side dish for these pork ribs in particular I can recommend is my Shredded Potato and Feta Cheese Casserole. Probably the best combo out there.

Close-up of pork ribs served on a plate


Let the ribs cool off, then place them inside an airtight plastic container and store them in the refrigerator.

The ribs will last for as long as three days before they begin to show any signs of spoilage.

If you want to increase their shelf life, you should place them inside a freezer-safe bag and store them in the freezer.

This way you’ll be able to keep them for up to three months before they go bad.

Try these next

If you’re in the mood for pork but are still researching what to make for dinner, or just like recipes with pork in general, you can try the following recipes next:

a couple of oven baked pork spare ribs with the one in the middle has the meat fallen of the bone
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Tender Oven-Baked Pork Spare Ribs

These oven-baked spare ribs are prepared with red wine marinade which makes them rich in bold flavors. I recommend serving them with a side of mashed potatoes or creamed corn.
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 2 hours 10 minutes
Total Time: 2 hours 25 minutes
by: Aya
Servings: 5
Course: Main Course
Cuisine: American


  • 1 rack spare pork ribs
  • 2 tbsp fresh lemon juice
  • 2 tsp garlic powder
  • 2 tbsp sweet paprika
  • 1 tsp smoked paprika
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1/3 cup red wine
  • 1/3 cup water


  • Preheat the oven to 300°F / 150°C.
  • Remove the membrane from the ribs. If you're having trouble, you can pry the membrane loose with a butter knife and tear it off using some paper towel for better grip.
  • Clean off any remaining bits of bone, then cut the pork ribs using a knife.
  • Mix all of the dry ingredients in a glass bowl and combine them with the lemon juice, olive oil, and wine.
  • Coat the ribs in the marinade, then place them on a baking pan lined with aluminum foil.
  • Dilute the leftover marinade in the bowl with the water, stir, and add that to the baking pan as well.
  • Cover the pan with aluminum foil and bake for 2 hours.
  • Gently remove the foil using a fork, then bake the ribs for another 5 - 10 minutes uncovered at 400°F / 200°C.
  • Serve while warm. If you prefer, you can glaze the ribs with some of the leftover cooking liquid or use some barbecue sauce.



  • The rack of ribs I used in this recipe is obviously enormous - close to 4 lbs. That's because I got it from my local butcher. However, the rib's size does not relate to the other ingredient measurements for the recipe. You don't need to adjust anything if you get a smaller rack.
  • It's best to grind the black pepper right before using it
  • I used Cabernet Sauvignon when making this, and it's what I prefer using over other wines for this recipe.
  • When removing the foil after baking, first uncover a small portion of the side of the pan and let the hot steam come out safely. Don't uncover the pan all at once since the steam may be dangerously hot.
  • When finishing the ribs at 400°F / 200°C it's up to you to decide how crispy you want the meat to be on the surface. I have found that 10 minutes gives the perfect and most balanced result for me and my family's preferences.
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Calories: 773kcal | Carbohydrates: 3g | Protein: 41g | Fat: 64g | Saturated Fat: 20g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 208mg | Sodium: 1145mg | Potassium: 743mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1577IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 3mg

I do my best to provide you with the nutritional information for recipes but I'm not a certified nutritionist. The nutritional information provided should only be treated as an estimate since it will vary based on cooking methods and brands of ingredients used.

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Tender Oven-Baked Pork Spare Ribs

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