Recipe File: Oven Baked Spare Ribs - Two Ways

For pork ribs that literally fall off the bone, I use an oven to slowly cook the ribs.

The recipe is quite simple: mix 18 oz. of barbeque sauce (1 bottle) with 1/2 cup orange juice. Pour into a 9x13 pan. Place ribs in pan and flip using tongs so ribs are coated. Cover tightly with aluminum foil and bake in a 300°F oven. Total cooking time can be as short as 2 hours or as long as 4 hours. Flip ribs over halfway through cooking.

Cooking the ribs for 2 hours will result in meat almost falling off the bones. If you cook for four hours, the ribs may be hard to lift out of the pan because the meat will be on the verge of falling off the bones under slight pressure. The cartilage will also be soft and practically melt in the mouth.

After the ribs are done cooking, remove th aluminum foil and continue to cook for about 10 min. per side to thicken the sauce.

A variation on this recipe is to make Chinese cinnamon spare ribs. Usually this dish is made on a stovetop with spare ribs cut into small pieces. This recipe will work for both whole ribs and for cut ribs, but I prefer the whole ribs.

In a mixing bowl, combine 1 cup soy sauce, 1 cup brown sugar, 1 cup sherry, 1 tsp. cinnamon, and 1 tsp. ground black pepper. Pour into 9x13 pan and bake in same way as previous recipe.

Oven Baked Spare Ribs
Barbeque sauce

1 bottle BBQ sauce	whisk
1/2 cup orange juice

Chinese Cinnamon

1 cup soy sauce	whisk
1 cup brown sugar
1 cup sherry
1 tsp. cinnamon
1 tsp. ground black pepper

Bake at 300°F for at least 2 hours, flipping ribs halfway.
Uncover and bake each side for 10 minutes to finish.