Tender Pork Spare Ribs
Tender Pork Spare Ribs is a gluten free and dairy free main course. This recipe serves 8. One serving contains 1077 calories, 52g of protein, and 77g of fat. For $2.56 per serving, this recipe covers 44% of your daily requirements of vitamins and minerals. This recipe from Allrecipes requires hungarian paprika, pork spareribs, brown sugar, and honey. 277 people found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes around 16 hours and 20 minutes. With a spoonacular score of 96%, this dish is excellent. If you like this recipe, you might also like recipes such as Brined Pork Spare Ribs, Not Your Every Day Smoked Pork Spare Ribs, and Dry Rub Pork Spare Ribs.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 240 minutes
Ingredients:
1 cup beer
1 tablespoon prepared brown mustard
1 cup brown sugar
3 cloves garlic, minced
1 tablespoon honey
2 tablespoons Hungarian sweet paprika
2 racks pork spareribs, fat trimmed
1/2 cup fajita seasoning (such as Fiesta®)
3 tablespoons Worcestershire sauce
Equipment:
bowl
baking pan
oven
whisk
aluminum foil
baking sheet
sauce pan
broiler
Cooking instruction summary:
Mix the brown sugar, fajita seasoning, and paprika in a bowl. Rub both sides of the pork spareribs with the brown sugar mixture. Place the spareribs in a 9x13-inch baking pan; cover and refrigerate overnight. Preheat an oven to 250 degrees F (120 degrees C). Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside. Tear off 2 large sheets of heavy duty aluminum foil and lay them shiny-side down. Place a rack of spareribs on each sheet, meaty-side up. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal. Place the packets side-by-side on an 11x14-inch baking sheet. Bake in the preheated oven until the ribs are very tender, 3 hours and 30 minutes to 4 hours. Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Set ribs aside. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes. Brush the thickened sauce over the ribs. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes. Kitchen-Friendly View
Step by step:
1. Mix the brown sugar, fajita seasoning, and paprika in a bowl. Rub both sides of the pork spareribs with the brown sugar mixture.
2. Place the spareribs in a 9x13-inch baking pan; cover and refrigerate overnight.
3. Preheat an oven to 250 degrees F (120 degrees C).
4. Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside.
5. Tear off 2 large sheets of heavy duty aluminum foil and lay them shiny-side down.
6. Place a rack of spareribs on each sheet, meaty-side up. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal.
7. Place the packets side-by-side on an 11x14-inch baking sheet.
8. Bake in the preheated oven until the ribs are very tender, 3 hours and 30 minutes to 4 hours. Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Set ribs aside. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes.
9. Brush the thickened sauce over the ribs.
10. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
11. Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.
Nutrition Information:
covered percent of daily need
