Oven Roasted Pork Spare Ribs Recipe

Last night we had the absolute best pork spare ribs ever! The naturally pleasing flavor of the Red Wattle pork combined with light seasonings creates a flavor combination that is unlike any other. They are also amazingly easy to make right in the oven, no BBQ required. I suspect a little smoke flavor from the BBQ would be an added benefit, but not necessary!

WARNING: if you reproduce this recipe without the Pastured Heritage Red Wattle Pork, it will not be the same. As is the case in all foods, the quality and natural flavor of the core ingredient is the most important element. Regular factory produced pork spare ribs require much more seasoning and flavor help than this recipe provides. To cook the best food, you must start with the best ingredients!

Recipe

1 or 2 racks of Pastured Red Wattle Pork Spare Ribs
1 T Salt
1 T Black Pepper
1T Paprika
2T Brown Sugar
1 Medium Onion

Mix all the dry ingredients in a small bowl. Cut the ribs into serving size portions (2 to 4 ribs each). Lay the ribs in a flat casserole pan in a single layer. Sprinkle both sides with the rub. Don't go too heavy - this is not a coating, just a sprinkle. Slice the onion and lay the slices across the top of the ribs. Cover with foil and place in fridge for  4 to 8 hours.

Heat oven to 250. Move the casserole pans to the oven with foil still on. Bake for about 4 hours.

Remove the foil, turn up the oven to 450, and roast for about 15 to 20 minutes, just till edges start to turn black.

For a serving Sauce:

3/4 cup ketchup
3/4 cup water
2 t vinegar (prefer rice vinegar or apple cider vinegar)
2 t Worcestershire sauce
1 t salt
1 t black pepper
1 t chili powder
1/4 t cayenne pepper
1/2 t onion powder
1/2 t garlic powder
1 T finely chopped onion

Mix all ingredients in  a small saucepan. Bring to a low boil stirring almost constantly. Remove from heat and serve warm. Its best to leave the ribs without sauce and pour the sauce over the individual portions when serving.

Enjoy!