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Palmer’s Direct To You Market
900 Jefferson Road, 14623

(585) 272-9470

Palmer’s Direct To You Market
900 Jefferson Road, Rochester, NY 14623
(585) 272-9470

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Tender Pork Spareribs
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Tender Pork Spareribs

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Tender Pork Spareribs

pork spareribs on a plate
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Slow-cooked to perfection, these pork spareribs are juicy, flavorful, and fall-off-the-bone tender. A simple spice rub and a splash of apple cider keep them moist while baking, and a final brush of BBQ sauce adds a caramelized finish. Perfect for weekend cookouts or family dinners.

Ingredients

Scale

2 racks pork spareribs (about 4–5 lbs total)
2 tablespoons brown sugar
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper1 teaspoon salt
½ teaspoon cayenne pepper (optional)
1 cup BBQ sauce, divided
½ cup apple cider or apple juice

Instructions

  • Preheat and Prep
    Preheat oven to 300°F. Remove the rib membrane and pat ribs dry.

  • Season
    Mix brown sugar, paprika, garlic powder, onion powder, pepper, salt, and cayenne. Rub evenly over both sides of the ribs.

  • Bake Low and Slow
    Place ribs on a foil-lined baking sheet. Pour apple cider around the ribs and cover tightly with foil. Bake for 2½–3 hours, until meat is tender and easily pulls from the bone.

  • Glaze and Finish
    Remove foil and brush ribs generously with BBQ sauce. Return to the oven (or grill over medium heat) for 10–15 minutes, until caramelized.

 

  • Serve
    Slice and serve with extra BBQ sauce on the side.

Notes

 

 

  • Remove the membrane: This thin layer on the back of the ribs can block seasoning and make them tougher. Slide a knife under one edge and peel it off before seasoning.

  • Low and slow is key: Cooking at 300°F for several hours breaks down the connective tissue, giving you fall-off-the-bone tenderness.

  • Keep them moist: The apple cider (or juice) adds subtle sweetness and steam that keeps the ribs juicy while they bake.

  • Finish with flavor: Brush on BBQ sauce near the end so it caramelizes instead of burning.

  • Rest before slicing: Let the ribs sit for about 5 minutes after cooking so juices redistribute for perfect, tender bites.

Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.