Delicious spareribs don’t have to be complicated or involve advance prep. In fact, many hounds simply bake them at a fairly low temperature until tender, then sauce or not as they see fit.

“My favorite way to do spareribs is to sprinkle liberally with salt and pepper, toss the rack in a roasting pan and slap it in a 325°F oven for an hour and a half to two hours,” says agoodbite. “They render most of their fat, become fall-off-the-bone tender on the inside and nicely browned and crispy on the outside. Serve with a mess o’ greens, some skillet cornbread and a baked sweet potato and you have one of my all time favorite meals.”

The simple-but-tasty method Terrie H. learned from her mother is to place very thinly sliced lemons and onions under and on top of seasoned ribs, cover in foil, and bake in a low oven for a couple of hours. Remove the foil and drizzle with your favorite barbecue sauce, then raise the oven temperature and bake until the sauce, lemons, and onions are sizzling.

Novelli bakes foil-wrapped ribs until the meat shrinks and the exposed bones are clean, then tosses them on a hot grill for 15 to 20 minutes, basting them with barbecue sauce and turning them occasionally to caramelize the sauce. You can mix the pan drippings into the sauce before basting, Novelli notes.

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