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Epicurious

Oven-Barbecued Spareribs

You can precook spareribs without covering them using this easy convection oven method. While the ribs are in their first stage of cooking, make the barbecue sauce for the final glazing and baking, or use your favorite store-bought brand.

Recipe information

  • Yield

    makes 6 servings

Ingredients

4 pounds pork spareribs, cut into 3-rib pieces
1 medium onion, chopped
1 red bell pepper, seeded and chopped
4 garlic cloves, minced
1 medium tomato, chopped, or 1/2 cup ketchup or tomato sauce
1/2 cup firmly packed brown sugar
1/4 cup light molasses
1/4 cup soy sauce
1 teaspoon brown or Dijon mustard
1/2 teaspoon sesame oil
Dash hot sauce

Preparation

  1. Step 1

    Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 400°F. Cover one or two shallow-rimmed baking pans with foil and coat with nonstick spray.

    Step 2

    Arrange the spareribs on the baking pan or pans, bone side up. Place in the oven. If using one pan, place it in the center of the oven. If using two pans, place them so that one is in the upper two-thirds and the other in the bottom two-thirds of the oven.

    Step 3

    Bake for 20 minutes, turn the ribs over, and bake for 10 more minutes.

    Step 4

    Meanwhile, combine all the remaining ingredients in the bowl of a food processor fitted with the steel blade. Process just until all the ingredients are minced (not pureed).

    Step 5

    Pour the sauce over the ribs, meaty sides up. Reduce the oven temperature to 350°F and continue baking for 25 to 30 more minutes, until the ribs are glazed.

  2. Asian-Style Barbecued Ribs

    Step 6

    Convection bake the spareribs as directed above. While the ribs bake, combine 4 large minced garlic cloves, 1 tablespoon peeled and minced fresh ginger, 2/3 cup soy sauce, 2/3 cup hoisin sauce, 1/4 cup honey, 3 tablespoons ketchup, 3 tablespoons cider vinegar, 3 tablespoons dry sherry, and 1 teaspoon red pepper flakes. In step 5 above, baste the ribs with this sauce and cook as directed.

From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books. Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.
TagsRibsSpare RibPork RibPorkMeatMolassesMainDinnerDairy FreeOven BakeFood ProcessorLabor DayCookbooks
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