effortless oven baked spareribs

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.

oven baked spareribs

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!

oven baked spareribs

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.


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.

  • Author: Crosby Molasses
  • 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


  1. Preheat oven to 350 F
  2. Place ribs in a covered roasting pan or Dutch oven.
  3. Sprinkle with salt and pepper and dress with lemon slices and sprinkle over the onions.
  4. In a medium bowl whisk the chili sauce, mustard powder, brown sugar, molasses, orange juice and lemon juice.
  5. Pour half of the mixture over the ribs, cover and bake for 60 minutes, basting once with another spoonful of the sauce.
  6. Remove lid and continue to bake for another 45-60 minutes, basting a few time with remaining sauce and pan sauces.
  7. Cut into individual ribs and serve.

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  • January 13, 2023


    I would like to save your recipes on Pinterest, but you don’t offer this option. Would you please c9nsider doing this. Thanks!

  • July 24, 2022


    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.

  • October 16, 2021


    I will definitely try rib sauce this recipe
    It sounds just right
    Thank you

  • March 12, 2016


    Are you baking bone side up or down?

    • March 14, 2016

      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!

  • January 12, 2016

    Fredra Crumb

    Do you have other recipe books besides the “”Molasses and More” which I LOVE.

  • August 1, 2015

    Judy Mahon

    Made these for dinner tonight. They were delicious. I loved the lemon.

  • May 6, 2015


    Spare ribs in the oven! Wow. Copying this recipe for family dinner this weekend!

  • May 3, 2015

    Karen Ford

    I love pork ribs – definitely going to try this recipe – thanks for the email :-)

  • April 29, 2015

    Ribs look good

  • April 28, 2015

    Una Ireland

    Looks so good I am going to try this recipe

  • April 27, 2015


    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.

    • April 28, 2015

      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.

      • May 3, 2015

        Diane Strauss

        could you do these in slow cooker?

        • May 14, 2015

          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.

    • January 24, 2017

      Lee Murray

      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.

      • September 6, 2017

        Lynn Purdy

        Lee, thanks for adding a tip. Always good to know what other people are doing and trying.

      • June 14, 2018


        What do you simmer them in?

  • April 27, 2015

    Linda Langton-Kroetsch

    Did you side ribs or back ribs?

    • April 28, 2015

      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.

  • April 22, 2015

    gloria ryan

    those ribs look so good and i am going to try them thankyou

  • April 20, 2015



    • April 22, 2015

      Hi Elena, I make them with pork ribs but I think my mom used to use beef. The original recipe didn’t specify.

    • April 24, 2017


      I don’t think it would matter….but pork would probably be better.

  • April 19, 2015

    Julie Fuller

    Use Crosby’s alot always looking for new ideas.

  • April 18, 2015

    sally albert

    I love molasses

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