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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 661.4
  • Total Fat: 24.7 g
  • Cholesterol: 200.7 mg
  • Sodium: 1,437.2 mg
  • Total Carbs: 52.6 g
  • Dietary Fiber: 2.0 g
  • Protein: 68.3 g

View full nutritional breakdown of Sweet and Smoky Oven Spare Ribs calories by ingredient
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Sweet and Smoky Oven Spare Ribs

Submitted by: CHANZLIKWILCOX


Number of Servings: 2

Ingredients

    1 1/2 pounds beef spare ribs
    1 teaspoon kosher salt
    1 teaspoon garlic powder
    1/8 teaspoon ground cloves
    1/4 teaspoon ground cinnamon
    1 tablespoons chili powder
    1/3 cup brown sugar

    1/2 tablespoon cider vinegar
    1 teaspoon paprika

Directions

1. Heat oven to 200 degrees.

2. In a mixing bowl, combine the brown sugar, chili powder, salt, garlic powder, cloves and cinnamon; you can do this easily with a fork. Place each slab of ribs on a piece of foil large enough to fold into a packet. Sprinkle spice rub over the ribs, patting it in generously on all sides — you’ll be glad you did. Turn the ribs meat side down and tightly fold the foil to make sealed packets.

3. Put a rack on a baking sheet and place it in the oven. Bake for 4 hours at 200 degrees, then reduce the temperature to 175 for another two hours or until a fork easily penetrates the meat.

4. Open each packet carefully and pour the accumulated juices into a saucepan. Boil the juices and reduce them by half, at which point you will have a syrupy sauce that easily coats a spoon. Stir in paprika and vinegar.

5. Remove the ribs from the foil and either coat them with the sauce or serve the sauce alongside the ribs. For extra caramelization, the ribs can be finished for a few minutes under the broiler, before being coated with sauce.

Serving Size: Makes 2 3/4-pound servings

Number of Servings: 2

Recipe submitted by SparkPeople user CHANZLIKWILCOX.






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Member Ratings For This Recipe

  • This was great. Even my two picky kids loved the smokey taste you get at the end of the bites. Good with and without the sauce. - 5/28/12

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