To Die for Pork Spareribs

Total Time
55mins
Prep 15 mins
Cook 40 mins

You're sure to love these! So tender and succulent! I've roasted them and BBQ'ed them and they take less time to cook on the BBQ but are just as lovely oven roasted. Just make sure you have a bowl of water with some lemon slices in it on hand and plenty of serviettes!

Ingredients Nutrition

Directions

  1. Place ribs in large pan or cast iron skillet.
  2. Cover with cold water and bring to the boil.
  3. Reduce the heat and simmer for 10 minutes.
  4. Combine the Marinade ingredients in a bowl and mix well.
  5. Place the pork spare ribs in a large shallow glass or ceramic dish and pour over with the well mixed marinade.
  6. Refrigerate for AT LEAST 4 hours or better still, overnight!
  7. Place the marinated pork spare ribs on a rack in a large roasting pan and cook in oven pre-heated to 180°C for about 40 minutes until browned and tender, or grill on the BBQ.
  8. During the cooking time baste the ribs frequently with the pan juices/marinade.

Reviews

Most Helpful

We've used this recipe three times, twice with pork spare ribe and once used leftover marinade/sauce to baste grilled chicken breasts. Yum, Yum says it all! Thanks to Karin from Wellington, New Zealand.

Lois Waltz May 28, 2002

I followed the ingredient directions and took the feedback of others on the cooking... I pre-boiled for 1 hr, then marinated overnight, then cooked for 1 hr in the marinade at 350F, basting twice. The flavor was very good, not too thyme-y for me, as I love thyme... it was too saucey though. Next time I will do everything the same up to the point of cooking... I will scrape/pat off the marinade and cook them "dry" in foil.

txscubachick April 20, 2016

First I will say that I cooked this differently, I just dumped everything in the crockpot and cooked it all day on low. I loved how tender the ribs came out. But I have to agree about the amount of thyme in it, I think next time I would cut back on that. It was still good enough for the family to ask that we make it again.

Cookworm November 24, 2006

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