Marianne Martinez
Pork spare ribs are a delicious meal, but can you cook them in a pan? The answer is yes, but you may find that using an oven is more convenient. Many recipes for pork spare ribs recommend using an oven, with some recipes specifying that a pan should be used in the process. For example, one recipe recommends baking the ribs in an oven at 325°F for 2 hours, basting the ribs with cola every 30-45 minutes. Another recipe recommends covering pork spare ribs with a jar of sauerkraut and a bottle of BBQ sauce and baking them uncovered in an oven at 350° until they are tender. If you would like to cook pork spare ribs in a pan, you may want to consider using a pan that is large enough to fit the ribs comfortably and that has a lid to prevent splattering.
| Characteristics | Values |
|---|---|
| Cooking method | Baking in the oven |
| Temperature | 275°F-350°F |
| Cooking time | 2-3 hours |
| Cooking style | Low and slow |
| Ingredients | Spare ribs, salt, pepper, barbecue sauce, water |
| Additional ingredients | Black pepper, Sazon seasoning, dry rub, garlic powder, onion powder, chili powder, paprika, coconut sugar |
| Additional steps | Cover pan with foil, bake ribs, add sauce, broil |
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What You'll Learn
Cooking temperature and duration
Cooking pork spare ribs in a pan is possible, but most recipes refer to cooking them in an oven. The cooking temperature and duration for pork spare ribs vary depending on the recipe and the desired tenderness of the meat.
Some recipes recommend cooking spare ribs at a lower temperature of around 275°F for a longer duration of about 2 to 3 hours. This slower cooking method helps to tenderize the meat and can result in fall-off-the-bone ribs. Cooking the ribs at a lower temperature also allows for more even cooking and prevents the meat from drying out.
Other recipes suggest cooking spare ribs at a higher temperature of 325°F for about 2 hours. This method still allows for a tender and juicy result, especially when the ribs are basted regularly with a liquid such as cola or barbecue sauce.
For a faster cooking time, some recipes suggest cooking spare ribs at an even higher temperature of 350°F or above. However, this method may require additional steps to ensure the meat remains tender, such as covering the pan to create steam or adding liquid to the pan. Cooking spare ribs at a higher temperature for a shorter duration can result in a more well-browned and caramelized dish.
It is important to note that the cooking temperature and duration can be adjusted based on personal preference and the desired level of doneness for the pork spare ribs. Some people may prefer their ribs to be fall-off-the-bone tender, while others may prefer a slightly firmer texture. Additionally, the thickness of the ribs and the accuracy of the oven temperature can also impact the cooking time.
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Seasoning and sauces
Seasoning:
- Salt and pepper are the most basic and essential seasonings for pork spare ribs. You can use kosher salt or seasoned salt, paired with freshly ground black pepper.
- For a simple yet effective seasoning blend, combine Greek seasoning, lemon pepper, and a touch of white sugar. This combination provides a unique flavour profile.
- If you're feeling adventurous, try a Puerto Rican or Dominican-inspired seasoning. In addition to salt and pepper, incorporate garlic, herbs like oregano and culantro, and a touch of annatto for colour and a subtle earthy flavour.
- For a savoury kick, instant coffee can enhance the meatiness of the pork. Alternatively, spice blends like Memphis dry rub or a basic BBQ spice rub can add depth of flavour.
- For a spicy option, combine crushed red pepper, chilli pepper flakes, or chilli powder with black pepper. You can also add cane sugar to balance the heat.
- Other individual spices you can use include garlic powder, onion powder, paprika, and chipotle powder.
Sauces:
- Barbecue sauce is a classic choice for pork spare ribs. You can use a store-bought variety or make your own homemade version.
- If you're making your own barbecue sauce, consider adding ingredients like molasses, yellow mustard, Worcestershire sauce, soy sauce, liquid smoke, rice vinegar, or fermented red rice powder for colour.
- For an Asian-inspired dish, try using a hoisin glaze. You can also experiment with an Asian sticky rib sauce that includes hoisin sauce.
- For a unique flavour profile, try a Japanese curry sauce or a black bean sauce.
- If you want to move away from barbecue flavours, you can finish your ribs with a honey and chilli pepper glaze.
- For a tangy twist, apple cider vinegar and white distilled vinegar can be used in conjunction with other seasonings.
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Preparing the ribs
Removing the Membrane:
Start by removing the thin membrane from the back of the rib rack. This membrane can become tough when cooked, so it is best to take it off. Gently slide a knife under the membrane, then use your fingers to slowly peel it away from the bones. If the membrane is slippery, use a kitchen towel to help grip and pull it off.
Seasoning:
Once the membrane is removed, it's time to season the ribs. You can use a simple combination of salt and pepper, or get creative with a dry rub. A basic dry rub can be made by combining spices like garlic powder, onion powder, paprika, chili powder, or black pepper. You can also add sweetness with coconut sugar or a drizzle of honey. If you want a more complex flavour profile, try a spice rub with ground chipotle or smoked paprika. Don't be afraid to experiment with different combinations of spices and ingredients to find your perfect flavour profile.
Braising Liquid:
To keep the ribs moist and tender during cooking, it is essential to use a braising liquid. You can use water, but for added flavour, try using Coca-Cola, Dr. Pepper, or another type of soda. You can also add liquid smoke to the braising liquid to infuse your ribs with a smoky flavour. Place the ribs in a pan, bone-side down, and pour in your chosen braising liquid.
Baking:
Preheat your oven to around 275°F to 325°F. Place the ribs in a baking pan, meat-side up. Cover the pan tightly with aluminum foil to trap the steam and moisture, which will help tenderize the meat. Bake the ribs for approximately 2 to 3 hours, or until the meat is very tender and falls easily from the bones. Check the ribs periodically to ensure they are cooking as desired.
Finishing:
Once the ribs are baked, it's time to finish them with your favourite BBQ sauce or glaze. Remove the foil and coat the ribs generously with sauce. Bump up the oven temperature to around 350°F and cook the ribs uncovered for an additional 3 to 5 minutes, watching carefully to ensure the sauce doesn't burn. The sauce will caramelize, adding a sticky, sweet coating to your ribs.
Resting and Serving:
Remove the ribs from the oven and let them rest for a few minutes before slicing and serving. These juicy, fall-off-the-bone ribs go well with a variety of sides, including mashed potatoes, potato salad, coleslaw, cornbread, or a simple salad. Enjoy your delicious, homemade pork spare ribs!
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Cooking methods
Cooking pork spare ribs in a pan is possible, but it is more common to cook them in an oven or grill them. Here are some cooking methods for pork spare ribs:
Oven-Baked Spare Ribs:
This is a popular method for cooking pork spare ribs. The oven temperature and cooking time may vary depending on the desired doneness and specific recipe, but here are the general steps:
- Prepare the ribs: Remove the thin membrane from the back of the rack, as it can become tough when cooked.
- Season the ribs: Apply a dry rub or seasoning of your choice. This can include salt, pepper, paprika, garlic powder, onion powder, or other spices.
- Wrap and bake: Place the ribs in a roasting pan, meat-side down. Cover the pan tightly with aluminum foil to prevent drying out. Bake at a low temperature (around 275°F) for 2 to 3 hours, or until the meat is tender.
- Sauce and broil: Remove the foil, brush the ribs with barbecue sauce, and broil at a high temperature for a few minutes until the sauce caramelizes.
Slow Cooker Spare Ribs:
Slow cooking is another option for preparing pork spare ribs. This method involves cooking the ribs at a low temperature for an extended period, resulting in tender meat. Here are the general steps:
- Prepare the ribs: Remove any silver skin or membrane from the ribs.
- Season and brown: Apply a dry rub or seasoning blend to the ribs. You can sear or brown the ribs before slow cooking to enhance flavor.
- Slow cook: Place the ribs in a slow cooker with a small amount of liquid, such as water, broth, or even Coca-Cola. Cook at a low temperature (around 275°F) for several hours until tender.
- Sauce and finish: Once the ribs are tender, remove them from the slow cooker and apply barbecue sauce. You can finish them in the oven or under a broiler to caramelize the sauce.
Grilled or Broiled Spare Ribs:
Grilling or broiling is a traditional way to cook pork spare ribs, giving them a charred and caramelized exterior. Here are the general steps:
- Prepare the ribs: Remove any membrane or silver skin from the ribs.
- Season and grill: Apply a dry rub or seasoning blend to the ribs. Place them on a preheated grill over medium heat and cook until grill marks appear.
- Wrap and grill: Wrap the ribs in aluminum foil and return them to the grill. Cook over indirect heat for a longer period to tenderize the meat.
- Sauce and finish: Unwrap the ribs, brush them with barbecue sauce, and place them back on the grill to caramelize the sauce.
Pan-Fried Spare Ribs:
While less common, you can also cook pork spare ribs in a pan on a stovetop. Here are the general steps:
- Cut the ribs: Cut the rack of ribs into individual pieces by cutting between the bones.
- Season and fry: Season the ribs with salt, pepper, and any other desired spices. Heat oil in a pan and fry the ribs in batches until browned and cooked through.
- Sauce and finish: Add barbecue sauce to the pan and coat the ribs. Continue cooking until the sauce thickens and caramelizes.
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Serving suggestions
While pork spare ribs are often associated with barbecues, there are many other ways to cook and serve them.
One option is to cook them in the oven. This method can produce juicy, tender ribs with minimal effort. To start, coat the ribs with a dry spice rub of your choice. Then, place the ribs in a pan with some liquid—typically water, but you can also use a braising liquid—cover the pan tightly, and cook in the oven at 275°F for 2 to 3 hours. For the final hour, increase the temperature and cook uncovered to help the ribs caramelize. After removing the ribs from the oven, add your sauce of choice.
There are endless options for sauces to use with pork spare ribs. You can opt for a homemade or store-bought BBQ sauce, or try something different like a Japanese curry, black bean sauce, or Korean-style sauce. If you want to add a sweet and sticky coating to your ribs, you can baste them with cola during cooking.
Pork spare ribs can be served with a wide variety of sides. Some classic options include potato salad, pasta salad, creamy coleslaw, cornbread, and mashed potatoes. For a southern-style meal, serve the ribs with cheese grits or twice-baked potatoes. If you're looking for something gluten-free, try gluten-free cornbread or German potato salad. For a healthier option, serve the ribs with a big salad—try a honey mustard, creamy blue cheese, or ranch dressing.
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Frequently asked questions
Yes, you can cook pork spare ribs in a pan. You can either cook them on a stovetop or in an oven.
To cook pork spare ribs on a stovetop, season the ribs with salt and pepper and place them in a pan with some liquid, such as water or broth. Cover the pan and cook the ribs on low heat for a couple of hours until the meat is tender.
Preheat your oven to 275°F-325°F. Season your ribs with a dry rub and place them meat-side up on a baking sheet. Cover the baking sheet with foil and bake for 2-3 hours. Once the ribs are tender, remove the foil and coat the ribs with BBQ sauce. Increase the oven temperature to 350°F and cook uncovered for 3-5 minutes until the sauce caramelizes.
You can make a dry rub by combining various spices such as paprika, garlic powder, onion powder, chili powder, coconut sugar, and salt. You can also add liquid smoke or olive oil to the rub for extra flavour. Generously season the ribs with the rub before cooking.
