I never realized how incredibly simple it is to make mouthwatering, super tender spare ribs until I slow roasted them in the oven. It’s such a delicious, flavorful main course and it requires essentially no prep work or actual cooking besides seasoning the meat and putting it in the oven. But we all know what the absolutely essential accompaniment to falling apart tender ribs is - finger lickin’ good barbecue sauce. There’s plenty of delicious barbecue sauces out there available for purchase, if you’d rather do that. Making your own is really easy though, and allows you to completely customize the flavor to your preferences.

Also Read: Breakfast Burritos With Green Chile Heritage Pork Sausage

The Best Pork Spare Ribs You’ve Ever Tasted

Our heritage pork spare ribs are literally the best I’ve ever had. The flavor is incredible, not to mention this is the only pork I’ll eat because I know exactly where it comes from and how it’s raised. To ensure that ribs turn out as tender and flavorful as possible, it’s important to remove the thin membrane layer on top. Simply use a blunt knife to edge underneath the membrane, pull it off and discard. Then season the meat generously with sea salt and freshly ground black pepper and pop it in the oven to cook low and slow until they reach mouthwatering perfection.

Now, onto the matter of making your own barbecue sauce. This part takes a little extra effort but trust me… it’s so worth it. Your taste buds will thank you. You can easily make the sauce while the ribs are baking and set it aside for when they’re finished. Simply slow cook the onions until they’re golden brown, translucent and heavenly smelling. Then add in ketchup, sriracha, coconut sugar or honey and apple cider vinegar. Stir to combine and cook for a couple minutes to incorporate the flavors. Season to taste and set aside. If you plan on making a larger amount ahead to keep in the refrigerator, I’d recommend making a portion of it without the cooked onions as it will keep longer. Slather generously on anything and everything.

Also Read: How To Make A Slow Cooked Pork Butt Roast In The Oven

Free Range Heritage Pork Raised On The Rio Grande River

Our heritage pork is raised completely free range on a beautiful small farm here in Northern New Mexico. Each animal has approximately one half acre of land. These pigs roam as they please, swimming in the Rio Grande river. The farm is a rehabilitation center for those struggling with drug addictions. The center features agricultural therapy through caring for and interacting with the pigs. These animals get daily interaction, treats and live a completely stress-free life. Living stress-free is important for all animals, but particularly essential for pigs because they are quite sensitive. This pork is USDA Certified and grain fed with a nutritionally balanced diet. The pigs consume a nutritionally ideal ratio of crude protein, crude fiber and plant fiber. This pork is completely hormone, steroid and antibiotic free - like all of the meat we offer.

Ingredients:

• Approximately 2 lbs heritage pork spare ribs
• Sea salt & freshly ground black pepper

For the barbecue sauce:

• ½ cup ketchup of choice (I prefer lower sugar options)
• ¼ cup onion, very finely chopped
• 1 tablespoon sriracha
• 2 tablespoons coconut sugar or honey
• 1 tablespoon apple cider vinegar
• 1 tablespoon avocado oil
• Sea salt & freshly ground black pepper

Also Read: How To Make An Incredible Christmas Ham With Heritage Pork

Instructions:

1. Preheat the oven to 275 degrees Fahrenheit
2. Prepare the thawed pork ribs by removing the membrane and seasoning generously all over with sea salt and freshly ground black pepper.
3. Arrange the prepared ribs in a roasting pan or on a baking sheet that has a rim. Place the ribs with the meaty side facing up. Wrap with aluminum foil.
4. Bake in the preheated oven for approximately 3 ½ hours, or until the meat is so tender it falls off the bone.
5. Meanwhile, make barbecue sauce. Cook the onions in the avocado oil until golden brown and tender, then stir in the other ingredients. Cook for a couple minutes to incorporate the flavors, then remove from the heat and set aside.
6. When the ribs are finished cooking, remove from the oven and let the meat rest for fifteen minutes. Generously slather the barbecue sauce all over. Serve and enjoy!

The Beck & Bulow Team Is Here To Help

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.