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Oven Pork Spareribs with Two Sauces

Pork spareribs are pretty inexpensive as ribs go, and they have excellent flavor. I cut away the flap of meat on the back and trim off the thin flesh part extending outward from the ribs. I treat these pieces just as I do the rack using the same seasoning, but they cook quicker. Keep them warm while the rack finishes...or snack away until the ribs are done!

What you need

  1. »«Ribs»«
  2. One rack pork spareribs, flap and edge trimmed, but retained
  3. Ground allspice, garlic powder and onion powder
  4. Kosher salt
  5. Black pepper
  6. »«Sweet & Tangy Sauce»«
  7. 4 oz unsweetened tomato paste
  8. 1 - 1 1/2 cups water
  9. 1/3 - 1/2 cup vinegar
  10. 1/4 - 1/3 cup dry red wine
  11. 1 tsp smoked paprika
  12. 1/2 - 1 tsp ancho chili powder
  13. 1 - 1 1/2 tsp chipotle chili powder
  14. 1 - 1 1/2 tsp ground allspice
  15. Kosher salt
  16. Black pepper
  17. 1 medium onion, finely chopped
  18. 2 garlic cloves, minced
  19. 1 - 2 Tablespoons agave syrup or other sweetener
  20. Olive oil
  21. »«Vinegar Sauce»«
  22. 1 c cups cider vinegar
  23. 2 T tomato paste
  24. 1/2 tsp cayenne pepper, or to taste
  25. 1 1/2 tsp agave
  26. 1/3 cup water
  27. 1 clove fresh grated garlic
  28. 3/4 tsp onion granules
  29. Kosher salt and black pepper

How to make it

Ribs

  1. Preheat oven to 300º
  2. Dust ribs and flap pieces with dry spices, salt & pepper on both sides
  3. Place on a baking tray with fat sides up and into the oven
  4. Cook uncovered, turning every 45 minutes, for 2 1/2 - 3 hours Remove flap pieces as they finish - either a great snack while you're waiting for the ribs, or reheat when you serve the ribs
  5. Meanwhile make the sauces

Sweet Tangy Sauce - start with the smaller amounts and increase to taste

  1. Heat olive oil in a sauté pan over medium heat
  2. Add onion and 1/2 tsp salt and cook slowly until caramelized, adjusting heat as needed (about 20 minutes)
  3. Add garlic and tomato paste and stir until fragrant and well combined
  4. Add 1/2 cup water, stirring until smooth
  5. Add dry spices and black pepper and stir to combine
  6. Add vinegar, agave syrup, wine and additional water to thin
  7. Cook over medium low heat allowing to simmer and flavors to incorporate
  8. Taste and adjust seasonings and water to your preference
  9. Cover and set aside until ready to serve

Vinegar Sauce

  1. Place tomato paste in a bowl and add about 1/4 of the vinegar
  2. Whisk until smooth
  3. Add cayenne, agave, onion granules, salt & pepper and whisk to blend
  4. Add remaining vinegar and water and stir
  5. Cover and set aside until ready to serve

To serve, cut ribs into portions and serve sauces on the side.

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