When it is time to prepare for the weekend barbecue, look no further than these mouth-watering and easy oven-baked pork spare ribs. These are a perfect paleo-friendly and keto-friendly entree that everyone at the picnic table will devour. With a perfectly balanced blend of black pepper, oregano, paprika, celery salt, and cayenne pepper, these ribs are sure to tantalize your taste buds while providing you with the protein your body needs.
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Pork Spare Ribs
Now, you may be wondering what the difference is between spare ribs and short ribs. Spare ribs come from the belly of the pig and are longer and flatter than short ribs, which come from the rib cage and are shorter and thicker. While spare ribs can be slightly tougher than short ribs, this recipe will have you enjoying succulent, juicy meat that falls right off the bone.
So how do you keep your pork spare ribs tender and juicy? The secret is in the slow cooking process. By roasting the ribs in the oven at a low temperature for three hours, the meat becomes incredibly tender and flavorful. The spice rub helps to infuse the meat with a rich, smoky flavor that pairs perfectly with the natural sweetness of the pork.
And when you head out to that picnic, you'll want to add a few sides to pair with your pork short ribs. This dill potato salad recipe is always a hit, or you could make a sweet potato salad instead. They are the perfect side that can easily fit into your paleo menu.
Ingredients
Serves: 4 Prep Time: 5 minutes Cook Time: 3 hours
- 4 lbs pork spare ribs
- 2 tablespoon freshly ground black pepper
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- 2 teaspoon celery salt
- ½ teaspoon cayenne pepper
- 2 tablespoon cooking fat, beef tallow, lard, or bacon grease
How to Make Pork Spare Ribs in the Oven
Preheat the oven to 250°F/125°C. Line a baking sheet with aluminum foil.
In a small bowl, mix together the black pepper, oregano, paprika, celery salt, and cayenne pepper.
Rub the ribs with the cooking fat, then spread the spice mixture over all sides of the ribs.
Place on the baking sheet and roast for 3 hours, turning them over every 30 to 45 minutes, until cooked through and tender.
More Pork Ribs Recipes
So what are you waiting for? Whip up a batch of these pork spare ribs today and indulge in a delicious, satisfying meal that is sure to please. Whether you're looking for a special recipe for the weekend, or you are wanting to prep ahead for easy weeknight meals, this is a perfect choice. Below are even more rib recipes to try!
- Slow-Cooker Ribs with Pomegranate Sauce Recipe
- Ribs with BBQ Apple Sauce Recipe
- Mexican-Style Ribs Recipe
- Slow-Cooker Barbecue Ribs Recipe
- Spicy Honey-Glazed Ribs Recipe
- Jamaican-Style Ribs Recipe
- Ribs With Mixed Berry BBQ Sauce Recipe
📖 Recipe
Oven Cooked Pork Spare Ribs
Equipment
Ingredients
- 4 lbs pork spare ribs
- 2 tablespoon freshly ground black pepper
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- 2 teaspoon celery salt
- ½ teaspoon cayenne pepper
- 2 tablespoon cooking fat beef tallow, lard, or bacon grease
Instructions
- To begin, preheat your oven to 250°F. Line a baking sheet with aluminum foil.
- Next, mix black pepper, oregano powder, paprika, celery salt, and cayenne pepper in a bowl.2 tablespoon freshly ground black pepper, 1 tablespoon dried oregano, 1 tablespoon paprika, 2 teaspoon celery salt, ½ teaspoon cayenne pepper
- Take the ribs and coat them with cooking fat before rubbing them down with the spice mixture.4 lbs pork spare ribs, 2 tablespoon cooking fat
- Once fully coated, place the ribs on a baking sheet lined with foil. Roast the ribs in the oven for approximately three hours, turning them over periodically.
Notes
- If desired, you can cover the ribs for part of the cooking time to keep moisture in the meat.Â
- Use a ready-made but paleo and keto-friendly barbecue spice rub if desired.Â
- Serve dry or with a paleo-approved barbecue sauce.
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