Effortless Oven Baked Spareribs Recipe
These oven baked spareribs are an effortless treat. They take all of five minutes to put together and then bake in the oven for about 2 hours. All you need to do is baste them a few times.
It’s a good recipe for spring, on those days when you want that barbecue feeling without actually setting up the barbecue.
These oven baked ribs are tender and the sauce is irresistible. Our favourite part though is lemon. Sliced thinly and laid on top of the ribs before baking they caramelize so can be eaten. Please, eat the lemons!
Barbecue version: You can finish these ribs on the barbecue. Lift them out of the pot after about 1 1/2 hours, shake off the sauce and grill over medium for 3-4 minutes per side, basting with remaining sauce.
Spicy version: Substitute Asian chili sauce for the tomato-based chili sauce called for in the recipe.Print
Effortless Oven Baked Spareribs Recipe
Our Easy Oven Baked Spareribs are an effortless treat. They take just 5 minutes to prepare then bake in the oven for 2 hours. The sauce is irresistible.
- Prep Time: 10 minutes
- Cook Time: 1 hours 45 minutes
- Total Time: 1 hours 55 minutes
- Yield: 6 1x
- Category: Entrees and sides
- 3 lbs. ribs (membrane removed)
- ½ tsp. salt
- A few grinds of black pepper
- 1 lemon, thinly sliced, seeds removed
- ¾ cup chopped onion
- 1/3 cup chili sauce (choose gluten-free if necessary)*
- 2 Tbsp. dry mustard (powder)
- ½ cup brown sugar
- ½ cup Crosby’s Fancy Molasses
- ¾ cup orange juice
- 1 tsp. lemon juice
*Try spicy asian chili sauce for ribs with a bit of heat
- Preheat oven to 350 F
- Place ribs in a covered roasting pan or Dutch oven.
- Sprinkle with salt and pepper and dress with lemon slices and sprinkle over the onions.
- In a medium bowl whisk the chili sauce, mustard powder, brown sugar, molasses, orange juice and lemon juice.
- Pour half of the mixture over the ribs, cover and bake for 60 minutes, basting once with another spoonful of the sauce.
- Remove lid and continue to bake for another 45-60 minutes, basting a few time with remaining sauce and pan sauces.
- Cut into individual ribs and serve.
I would like to save your recipes on Pinterest, but you don’t offer this option. Would you please c9nsider doing this. Thanks!
Thank you for your suggestion. You can see our recipes here on our Pinterest page https://www.pinterest.ca/crosbysmolasses/
-Marie from Crosby’s Kitchen
slow cooking with crosbys right easy. i put 3lbs smoked ribs on top of a layer of chopped up mushrooms, onions a few crushed garlics. spread the ribs in slices about 2 ribs to a slice tirn the bone down to the mix. put about 2 cups part cooked northern white and about 2 cups red or black beans DONT USE TURTLE BEANS THEY GO RIGHT MUSHY. On top of that take 3-4 to 1 cup of Crosbys mixed in to 2 cups of soup stock any kind then cut in about 1 to 1 1/2 tablespoons dark rum add a few more drops of liquid smoke if you want. Put that on the beans add another 2 cups of the liquid the beans were cooked in and another 1/2 cup of crosbys. set it for high a hour turn it down to low another 6 hours. the meat will fall off the ribs, spread the beans and sauce on crusty loaf. watch the dogs eyes pop out when he chomps down on the bones, the landseer loved beans done this way.
I will definitely try rib sauce this recipe
It sounds just right
Are you baking bone side up or down?
Hi Cathy, I braise the ribs meaty side down then bake meaty side up. Once I get to the slather I cook both sides. Enjoy!
Do you have other recipe books besides the “”Molasses and More” which I LOVE.
Made these for dinner tonight. They were delicious. I loved the lemon.
Spare ribs in the oven! Wow. Copying this recipe for family dinner this weekend!
Hi Naomi, You’ll love how easy it is!
I love pork ribs – definitely going to try this recipe – thanks for the email :-)
Ribs look good
Looks so good I am going to try this recipe
Tried these tonight. Followed the recipe to a T. The only flavour they had was Lemon and they were very tough. I used pork ribs. Would not try this one again.
Hi Jan, I’m trying to figure out why your ribs turned out tough. Did your pan have a good snug cover? Because the onions and lemons sit on top of the ribs that should help hold moisture, especially with the lid on and the basting. The original recipe called for them to be cooked uncovered the whole time but my mom always covered them for the first half.
could you do these in slow cooker?
Hi Diane, Yes, a slow cooker version would work. Try them on medium and see how they look after a couple of hours. I have been meaning to try them in a slow cooker myself.
I simmer my ribs on stovetop for a couple of hours to tenderize and partially cook.
then follow recipe and bake, the ribs are so tender.
Lee, thanks for adding a tip. Always good to know what other people are doing and trying.
What do you simmer them in?
Did you side ribs or back ribs?
Hi Linda, I use back ribs. I find they work really well in this recipe, although the original recipe (from the 1970s) didn’t specify what kind of ribs.
those ribs look so good and i am going to try them thankyou
ARE THESE BEEF OR PORK?
Hi Elena, I make them with pork ribs but I think my mom used to use beef. The original recipe didn’t specify.
I don’t think it would matter….but pork would probably be better.
Use Crosby’s alot always looking for new ideas.
I love molasses