Oven Ribs with Beer Mustard Sauce

Sheet Pan Oven Spare Ribs with mustard beer sauce.

An overnight soak in a flavorful rub, a slow cook in the oven and you've got oven ribs to be proud of.

Course Main Course Pork

Cuisine American

Prep Time 30

Cook Time 4

Total Time 4 30

Servings

Calories 1024kcal

Author Lea Ann Brown

Ingredients

2 racks Pork spare ribs
1 cup Brown sugar
½ cup Fajita seasoning
2 Tablespoons Hungarian sweet paprika
1 cup Beer
3-8 cloves Garlic minced (measure garlic with your heart)
2 Tablespoon Honey
3 Tablespoons Worcestershire sauce
2 Tablespoon Brown mustard

Instructions

Mix the brown sugar, fajita seasoning, and paprika in a bowl.
Rub both sides of the spare ribs with the brown sugar mixture.
Place the spareribs on an 11 x 14 sheet pan. Cover the sheet pan tightly with heavy duty foil and refrigerate overnight.
Preheat an oven to 250 degrees F (120 degrees C).
Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside.
Tear off 2 large sheets of heavy duty aluminum foil. Lay one sheet shiny-side down on a large sheet pan. Place one rack of spare ribs on a heet, meaty-side up.
Curl up the edges of the foil to create a bowl. Then repeat for the 2nd rack of ribs.
Divide the beer mixture evenly into each packet. Fold foil over the ribs to cover.
Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up.
Begin tightly folding the edges of the foil together to create a sealed packet. The two packets of ribs will fit nicely one one 11 x 14 sheet pan.
Bake until the ribs are tender, 3.5 to 4 hours. Don't cook them longer, as they will literally fall apart. I check them at the 3 hour mark. The meat is ready to come out of the oven when pierced with a fork you feel no resistance. Set ribs aside, removing and discarding the aluminum foil.
Carefully open one packet, and drain the drippings into a saucepan. Skim as much fat off the top as you can. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes.
place the ribs back onto the sheet pan. You can add a new sheet of aluminum foil or parchment paper for easy cleanup. Brush the thickened sauce over the ribs.
If you don't want to use the sauce from the cooked meat, and want a stickier rib, you can slather the ribs with your favorite bbq sauce.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Broil until the sauce is lightly caramelized, 5 to 7 minutes. Watch them close so they don't burn.

Notes

Tips For Success

Remove the membrane: Turn the ribs meat side down on a large cutting board. Locate the membrane that covers the back side of the meat. Use a knife to gently slide under the membrane, either at the long end or in the middle. Then pull the membrane away from the rack with your fingers. If you find the membrane impossibly slippery, use a paper towel or clean kitchen towel to help those fingers. If you purchase ribs from a reputable meat counter, this may have already been trimmed. If you purchase ribs packaged like pictured above, you'll need to remove it yourself. I like this article from Weber Grills for step by step instructions.

Don't over-cook the ribs. You an over-cook them and they'll be too tender, and will fall apart to easily to serve properly.

Purchase Quality Meat: Not always, but many times I've found those packets of ribs at the grocery store to be greasy. If your budget allows, purchase good quality ribs from a reputable butcher.

Nutrition