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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.
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Servings: 5
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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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Nutrition
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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