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Elf's version of BBQ Spare Ribs

Easy to make and does not require a grill or open fire and just a few ingredients. These BBQ Spare Ribs are so tender and juicy, the meat just falls off the bone and melts in your mouth.
Prep Time5 minutes
Cook Time2 hours 20 minutes
Rest time:10 minutes
Total Time2 hours 30 minutes
Course: Main Course
Cuisine: International
Keyword: Chinese BBQ Pork, Pork, Spare-Ribs
Servings: 2 servings
Calories: 1087kcal
Author: ChiefElf

Ingredients

For the Spare-Ribs:

  • 2 kg pork ribs (about 2 racks)
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon cumin
  • ½ teaspoon Cayenne powder (optional)
  • 2 tablespoons olive or vegetable oil

For the BBQ Sauce:

  • 3 tablespoons homemade molasses (see notes)
  • 3-4 cloves garlic, minced
  • 2 tablespoons olive or vegetable oil
  • 1 tablespoon Worcestershire sauce
  • ½ tablespoon Cayenne pepper (optional, skip if you don't like spicy)
  • 1 teaspoon salt
  • 3 tablespoons hoisin sauce

Instructions

  • Preheat oven to 180°C (350°F).
  • Combine together garlic powder, paprika, salt, freshly ground black pepper, cumin and Cayenne pepper in a small bowl.
  • Wash and pat dry the pork ribs. Peel off the tough membrane from the underside of the ribs (the bony side), if needed.
  • Line a baking tray with aluminium foil and place the ribs on top.
    Rub the prepared seasoning all over the ribs, on both side and drizzle with oil.
  • Cover the baking tray with aluminium foil and bake in the oven at 180°C (350°F) for about 2 hours.

Prepare the BBQ sauce:

  • In a small bowl combine all the ingredients for the BBQ Sauce. Mix the ingredients very well. The molasses is viscous. You can place the bowl with the sauce ingredients over another bowl with some hot or very warm water and mix them there, it will help molasses to loosen more and incorporate better.
    Tip: the homemade molasses is very thick and hardens when it cools. To soften it up, place the jar into hot water and allow to stand for about 10-15 minutes. Molasses will soften just enough to be able to take some out. It is very viscous.
  • After the ribs have been baking for two hours, remove them from the oven, remove the foil and brush the tops of the rib with the prepared BBQ Sauce.
  • Increase the oven temperature to 240°C (460°F).
    Return the ribs to the oven, uncovered and bake for another 10 minutes.
    If you wish to have a more grill look to the ribs, change the oven settings to broil or grill, and bake for another 3-4 minutes to get a bit of a charred look on the edges.
  • Allow the ribs to rest in the tray for about 10 minutes before serving.
  • Serve with some potato wedges and fresh veggies.
    Enjoy!

Notes

I could not find molasses in the shops here in Austria, so I made a substitute. See the recipe for my homemade molasses substitute.