»Back to Pork
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
- »«Ribs»«
- One rack pork spareribs, flap and edge trimmed, but retained
- Ground allspice, garlic powder and onion powder
- Kosher salt
- Black pepper
- »«Sweet & Tangy Sauce»«
- 4 oz unsweetened tomato paste
- 1 - 1 1/2 cups water
- 1/3 - 1/2 cup vinegar
- 1/4 - 1/3 cup dry red wine
- 1 tsp smoked paprika
- 1/2 - 1 tsp ancho chili powder
- 1 - 1 1/2 tsp chipotle chili powder
- 1 - 1 1/2 tsp ground allspice
- Kosher salt
- Black pepper
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 - 2 Tablespoons agave syrup or other sweetener
- Olive oil
- »«Vinegar Sauce»«
- 1 c cups cider vinegar
- 2 T tomato paste
- 1/2 tsp cayenne pepper, or to taste
- 1 1/2 tsp agave
- 1/3 cup water
- 1 clove fresh grated garlic
- 3/4 tsp onion granules
- Kosher salt and black pepper
How to make it
Ribs
- Preheat oven to 300º
- Dust ribs and flap pieces with dry spices, salt & pepper on both sides
- Place on a baking tray with fat sides up and into the oven
- 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
- Meanwhile make the sauces
Sweet Tangy Sauce - start with the smaller amounts and increase to taste
- Heat olive oil in a sauté pan over medium heat
- Add onion and 1/2 tsp salt and cook slowly until caramelized, adjusting heat as needed (about 20 minutes)
- Add garlic and tomato paste and stir until fragrant and well combined
- Add 1/2 cup water, stirring until smooth
- Add dry spices and black pepper and stir to combine
- Add vinegar, agave syrup, wine and additional water to thin
- Cook over medium low heat allowing to simmer and flavors to incorporate
- Taste and adjust seasonings and water to your preference
- Cover and set aside until ready to serve
Vinegar Sauce
- Place tomato paste in a bowl and add about 1/4 of the vinegar
- Whisk until smooth
- Add cayenne, agave, onion granules, salt & pepper and whisk to blend
- Add remaining vinegar and water and stir
- Cover and set aside until ready to serve
To serve, cut ribs into portions and serve sauces on the side.
Questions about this recipe?
Not the recipe you want? Enter an ingredient in the box below: