You can make the most delicious spare ribs at home … right in the oven. With our marinade and instructions for a “low and slow” preparation you will certainly be able to conjure up delicious spare ribs for dinner tonight!
Somehow, it seems that spare ribs are always linked to cooking on the barbecue. And although they do become super tasty that way, it is sometimes not possible to light “the fire” outside. I think especially about the weather conditions in the Netherlands.
So, what if you are hungry for spare ribs, but do not have the opportunity to prepare them on the BBQ? Stick ’em in the oven of course! With this recipe you will get very soft, fall-off-the-bone spare ribs that are in no way inferior to the ribs of the barbecue!
Starting from scratch
We use raw “natural” ribs for this recipe. This means that we start from the pure piece of meat, without herbs or marinade. In the supermarket you often come across spareribs that are already marinated and cooked. These are ready quickly, but of course you can not add so much “love” yourself.
The natural spare ribs are best bought from a good butcher. Bonus points if it comes from an animal that has been allowed to run outdoors and been fed organic food!
This recipe is for 4-6 people depending on how hungry you are;)
- 1 kg spare ribs
- 2 tbsp dark soy sauce / sweet soy sauce
- the juice of 1 lime
- 2 tbsp dark brown caster sugar
- 2 cloves of garlic, minced
- 70 gr / 1 can of tomato paste
- 1 tbsp apple or white wine vinegar
- 1/2 tsp smoked paprika
- 2 tbsp sunflower oil
- salt and pepper to taste
- 1 tsp chili pepper flakes, for extra spice!
- optional: a few drops of red food coloring
- optional: a few drops of “liquid smoke”
Preparation for the best oven baked spare ribs:
Make sure the silvery skin is removed from the ribs. You can ask the butcher to do this, but you can also do this yourself. If necessary, cut the ribs into 2 pieces so that they will fit better in the oven.
Now start making the marinade. To do this, mix the soy sauce with the lime juice, the brown sugar, the chopped garlic cloves and the tomato puree. Stir well.
Then add the vinegar, paprika, sunflower oil and salt and pepper to taste. And if you like “spicy”, now add the chili pepper flakes to the marinade.
Then for some optional things: Do you like a nice red color? Then add a few more drops of food coloring. And to add a bit of a barbecue flavor to the meat, you can add a few drops of “liquid smoke” to the marinade. This is available for purchase at U.S. import stores (including online) or barbecue stores.
When the marinade forms a nice, smooth sauce, you can rub the spare ribs with it. Cover the meat and leave it in the marinade for at least 2 hours (but preferably even overnight!). Save the marinade that does not “stick” to the meat for later.
Tip: put the meat together with the marinade in a ziplock bag, press the air out and leave it in the fridge that way. Nice and easy!
Baking the spare ribs…
Then preheat the oven to 130 degrees Celcius. Line a baking tray with parchment paper and place the spare ribs here with the hollow side down. Next to the ribs, place a cup of water. This will soon make steam, making the meat extra tender.
Cover the spare ribs with a layer of aluminum foil and let them cook in the oven at 130 degrees for an hour. Then increase the oven temperature to 170 degrees Celcius. Let the spare ribs bake for about 50 minutes. Then remove the aluminum foil from the meat.
Then coat the spare ribs thickly with marinade and bake them (without aluminum foil) for 25-30 minutes. They should now have a nice, crispy crust.
Serve the spare ribs with a tasty barbecue sauce, a salad and, for example, fries or a rice dish. Enjoy your meal!
Try this also…
Hungry for more Caribbean recipes? Why not try our famous arroz moro (Caribbean rice and kidney beans)?