In the world of gastronomy, few dishes boast the power to ignite the senses quite like a plate of perfectly prepared pork spare ribs. The mere thought of tender, succulent meat, infused with a symphony of spices, tantalizes taste buds and awakens the carnivorous cravings within. Today, we embark on a delectable journey through the creation of Oven-Roasted Dry Rubbed Pork Spare Ribs, where an artful fusion of spices, slow-roasting, and a moisture-enriched environment transforms humble pork into a culinary overture of flavor and succulence.

Our voyage begins with the creation of a robust dry rub, a blend of carefully chosen spices and seasonings. These flavorful ingredients form the backbone of our dish, infusing the ribs with a symphony of taste. Brown sugar, paprika, chili powder, garlic powder, onion powder, ground black pepper, salt, red pepper flakes, dried oregano, dried thyme, and ground cumin unite in a tantalizing dance of sweet, smoky, and spicy notes.

Each element plays a crucial role. Brown sugar provides a touch of sweetness, while paprika and chili powder introduce a warm, smoky depth. Garlic and onion powders bring aromatic complexity, while black pepper adds a mild heat. Salt elevates flavors, while red pepper flakes offer adjustable spiciness. Dried herbs like oregano and thyme contribute earthy undertones, and ground cumin imparts a hint of smoky warmth.

Our canvas for this culinary delight is pork spare ribs, a cut known for its rich marbling and succulent meat. But before the dry rub’s transformation, we must prepare the ribs. The removal of the membrane from the back of the ribs is a vital step. This allows the flavors of the dry rub to penetrate deeply, ensuring a delectable outcome.

With our spices thoroughly blended and our ribs prepped, we embark on the alchemical process of seasoning. The dry rub is generously applied, each rack of ribs coated meticulously, ensuring an even distribution of flavors. The mixture adheres to the meat, creating a tantalizing promise of what’s to come.

The magic of this dish begins long before the first bite. The rack of succulent pork spare ribs are marinated overnight. As the pork rests in this flavorful embrace, the spices and seasonings harmonize with the meat, creating a crescendo of taste that leaves a lasting impression on the palate. It’s a culinary journey that starts with patience and ends with pure indulgence.

To orchestrate the transformation from raw meat to tender, flavorful perfection, we choose a path of patience: low and slow roasting. The ribs, now enveloped in their aromatic dry rub, embark on a gentle journey in a preheated oven at 300°F (149°C). This technique is the key to achieving meat that practically falls off the bone.

But our journey takes a twist that elevates it further. A tray of water and cider vinegar is introduced into the oven, sitting beneath the ribs. This humble tray becomes a secret weapon, imparting moisture and a subtle tang to the cooking process. As the ribs roast, the water and cider vinegar create steam, enveloping the meat and preventing it from drying out. The result is meat that is not only tender but also imbued with a delicate, savory tang that lingers on the palate.

For those who desire a caramelized crust and a smoky depth, a quick broil under high heat awaits. It’s a moment of transformation as the surface of the ribs sizzles and browns, creating a tantalizing contrast to the tender meat within.

Slicing through the racks, the knife meets meat that is tender, moist, and infused with layers of flavor. Each bite is a revelation – smoky, spicy, and subtly tangy, a testament to the art of patience and seasoning.

Oven-Roasted Dry Rubbed Pork Spare Ribs are nothing short of a gastronomic indulgence. The layers of flavor, the tenderness of the meat, and the tantalizing aromas unite in a symphony that speaks to our primal senses. It’s a dish that transcends the ordinary, inviting us to savor the beauty of patience, spice, and the alchemy of roasting. Each bite is a moment of culinary bliss, a testament to the artistry of slow-cooked, dry-rubbed perfection.

This dish pairs well with a side like Rosemary Glazed Turnips. These tender and earthy turnips, kissed by the aromatic essence of rosemary, provide a delightful counterpoint to the robust flavors of the ribs.

Oven-Roasted Dry Rubbed Pork Spare Ribs

5 from 1 vote

Recipe by Kyle Taylor Course: MainsCuisine: New AmericanDifficulty: Medium

Servings

servings

Prep time

hours

Cooking time

hours

Total time

hours

Indulge in the culinary delight of succulent Oven-Roasted Dry Rubbed Pork Spare Ribs, where an expertly crafted dry rub infuses every bite with a harmonious symphony of smoky, spicy, and savory flavors, while slow roasting ensures meat that’s tender enough to melt in your mouth.

Ingredients

1 rack of 1 pork spare ribs (3-4 lbs.)
1/4 cup 1/4 brown sugar
2 tablespoons 2 paprika
1 tablespoon 1 chili powder
1 tablespoon 1 garlic powder
1 tablespoon 1 onion powder
1 tablespoon 1 ground black pepper
1 tablespoon 1 salt
1 tablespoon 1 red pepper flakes
1 teaspoon 1 dried oregano
1 teaspoon 1 dried thyme
1 teaspoon 1 ground cumin
1 cup 1 water
1/2 cup 1/2 apple cider vinegar

Directions

Prepare the Dry Rub:
In a bowl, combine the brown sugar, paprika, chili powder, garlic powder, onion powder, black pepper, salt, red pepper flakes, dried oregano, dried thyme, and ground cumin. Mix well to create your dry rub.
Prepare the Ribs (if necessary):
Remove the membrane from the back of the ribs for better flavor penetration. To do this, use a butter knife to gently lift a corner of the membrane, then grab it with a paper towel and pull it off.
Apply the Dry Rub:
Place the rack of spare ribs on a large sheet of aluminum foil. Generously coat both sides of the ribs with the dry rub mixture, pressing it into the meat to adhere. Make sure to coat the ribs evenly for maximum flavor.
Wrap and Refrigerate:
Wrap the seasoned ribs tightly in the aluminum foil. Place the wrapped ribs in the refrigerator for at least 4 hours, or ideally overnight. This allows the flavors of the dry rub to infuse the meat.
Preheat the Oven:
Preheat your oven to 300°F (149°C).
Roast the Ribs:
In a shallow ovenproof tray or dish, combine the water and cider vinegar. Place this pan on the lower level of the preheated oven. Place the wrapped ribs on a wire racked baking sheet and roast them in the preheated oven for about 2 1/2 hours. This low and slow cooking method will help render the ribs tender.
Finish Under the Broiler:
Remove the ribs from the oven, and take them out of the aluminum foil. Turn the oven temperature to broil. Finish them under the broiler for 5-10 minutes. Keep a close eye to prevent burning.
Rest and Serve:
Once done, remove the ribs from the oven, and let them rest for a few minutes. Slice the ribs between the bones to serve, and enjoy your Oven-Roasted Dry Rubbed Pork Spare Ribs!