Oven-Baked Pork Spare Ribs

Instructions

1. Prep the ribs. Remove the membrane from the bone side of the rack by sliding a butter knife under it at one end, then gripping with a paper towel and peeling it off. This lets the seasoning penetrate and the fat render properly.

2. Season generously. Mix the salt, pepper, and garlic powder. Rub the melted ghee over both sides of the rack, then coat evenly with the seasoning mix. Let sit at room temperature for 30 minutes while the oven heats.

3. Preheat your oven to 150°C (300°F). Low and slow is the key to tender ribs.

4. Wrap and bake. Place the ribs meat-side down on a large sheet of aluminium foil. Wrap tightly, sealing the edges to trap steam. Set on a sheet pan and bake for 2 hours 30 minutes.

5. Unwrap and crisp. Remove the foil and flip the ribs meat-side up. Increase oven temperature to 220°C (425°F). Bake uncovered for 20–30 minutes until the surface is golden and lightly caramelised.

6. Check doneness. The meat should pull away from the bone ends by about 1cm (½ inch) and reach an internal temperature of 91°C (195°F). A probe should slide into the meat like butter.

7. Rest and slice. Let the ribs rest for 10 minutes, then slice between the bones to serve.

Tips

• Removing the membrane is worth it. It takes 30 seconds and makes a real difference — chewy membrane ruins otherwise perfect ribs.
• Don’t rush the low temp phase. The collagen in spare ribs needs time to break down. Undercooking means tough, chewy meat.
• Use a meat thermometer. 91°C (195°F) is the sweet spot where connective tissue has fully rendered but the meat hasn’t dried out.
• Leftovers reheat well. Wrap in foil and warm at 150°C (300°F) for 15 minutes. The fat keeps them moist.