Spare ribs or baby back ribs. These are just a few names for the popular bone dish.
Since not everyone fires up their barbecue every day at this time of year, we’d like to share a recipe so that you can make spare ribs that are tender and sticky and just fall off the bone.
To ensure that the ribs absorb the flavor of the marinade even better and also come off the bone nicely, it is important that the so-called silver skin is removed. This is a tough membrane on the underside of the rib. Ask your butcher to take care of that for you.
If you want to skip the marinating step, you can, but it will only benefit the taste and tenderness if you do choose to marinate the meat.
The recipe below is for 4 people. At least if you assume that each person gets half a rib.
We serve the spare ribs with a homemade barbecue sauce. You can also serve it with a different sauce if you wish.
Oven baked spare ribs with barbecue sauce
- 2 spare ribs with the silver skin removed
- 2 tbsp barbecue rub
- 4 tbsp tomato paste
- 2 cm ginger fresh
- 1 small red pepper
- 2 cloves garlic
- 2 tbsp ginger syrup
- 1 dl soy sauce
- 1 lime juice and zest
- Pat the spareribs dry.
- Peel the ginger and slice it finely. Cut the red pepper in half, remove the seeds and slice it finely. Finely chop the garlic. Mix this in a bowl with the ginger syrup, tomato puree and soy sauce. Stir it all well.
- Sprinkle the ribs on both sides with the barbecue rub and press the rub well into the meat.
- Spoon some of the marinade you just made over the top and bottom of the ribs and place them in a serving dish. Cover it with foil and let it marinate overnight. Store the rest of the marinade separately.
- The next day, preheat the oven to 140 degrees Celsius.
- Remove the spare ribs from the dish and place them with the convex side up in an oven dish in which they fit next to each other without touching each other. Pour a good splash of water along the ribs and brush the top of the meat a little extra with the marinade.
- Cover the dish tightly with aluminum foil and place it in the preheated oven for 2.5 hours. Remove the dish from the oven once more halfway through, add a small splash of extra water and cover the meat again with a thin layer of the marinade. Cover the dish well again with aluminum foil and let it cook.
- Increase the temperature of the oven to 170 degrees Celsius. Remove the foil and coat the ribs well with a generous layer of the marinade. Use a brush for this.
- Place the dish in the oven and roast it for another 20-30 minutes. Rub the meat a few times in between with the rest of the marinade, but make sure it doesn’t burn.
- Remove the dish from the oven and cut the ribs loose. Serve them with your homemade barbecue sauce.