These Southern Spareribs are a comforting, home-style classic that delivers deep, savory flavor with every bite. The pork spareribs are seasoned simply with salt and pepper, then marinated in a tangy mixture of tomato juice, vinegar, and spices before being slow-roasted until tender. The result is meat that falls off the bone, coated in a rich, glossy sauce infused with the sweetness of brown sugar and the sharpness of onion. This dish is perfect for family dinners, potlucks, or weekend gatherings where you want to impress without spending hours at the stove. The low-and-slow cooking method ensures maximum tenderness and flavor absorption, making it a satisfying centerpiece for any meal.
Southern Spareribs
Description
These Southern Spareribs are a comforting, home-style classic that delivers deep, savory flavor with every bite. The pork spareribs are seasoned simply with salt and pepper, then marinated in a tangy mixture of tomato juice, vinegar, and spices before being slow-roasted until tender. The result is meat that falls off the bone, coated in a rich, glossy sauce infused with the sweetness of brown sugar and the sharpness of onion. This dish is perfect for family dinners, potlucks, or weekend gatherings where you want to impress without spending hours at the stove. The low-and-slow cooking method ensures maximum tenderness and flavor absorption, making it a satisfying centerpiece for any meal.Ingredients
Directions
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Preheat the oven to 350F (175C).
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In a large bowl, combine the cider vinegar, dark brown sugar, vegetable oil, Worcestershire sauce, dry mustard, and finely chopped onion. Stir until the sugar is dissolved and the mixture is thoroughly blended.
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Season the pork spareribs generously with salt and black pepper.
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Place the seasoned ribs in a 17x12 inch disposable aluminum foil roasting pan.
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Pour the marinade mixture over the ribs, ensuring they are coated on all sides. Turn the ribs once to distribute the sauce evenly.
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Cover the roasting pan tightly with heavy-duty aluminum foil.
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Refrigerate the covered ribs for at least 3 hours, or overnight, to allow them to marinate.
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Remove the pan from the refrigerator and let it sit at room temperature for 20 minutes while the oven preheats.
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Bake the ribs in the preheated oven for 3 to 3.5 hours, or until the meat is very tender and begins to pull away from the bones.
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Carefully remove the pan from the oven. If desired, skim excess fat from the surface of the sauce.
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Cut the ribs into 2 to 3 rib sections for easier serving.
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Serve the ribs warm, spooning the remaining sauce from the pan over the top.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1679.2kcal
- % Daily Value *
- Total Fat 95.6g148%
- Saturated Fat 34.1g171%
- Cholesterol 544.8mg182%
- Sodium 5303.5mg221%
- Total Carbohydrate 7.0g3%
- Dietary Fiber 1.9g8%
- Sugars 3.7g
- Protein 185.2g371%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, marinate the ribs overnight in the refrigerator to deepen the flavor profile.
If you prefer a thicker sauce, simmer the remaining liquid in a saucepan over medium heat for 10-15 minutes after removing the ribs, reducing it by half.
You can substitute apple cider vinegar with white vinegar if cider vinegar is unavailable, though the flavor will be slightly less sweet.
Ensure the ribs are fully covered with foil during baking to prevent drying out and to allow them to braise in their own juices and the marinade.
Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
