Best 4 Wonderfully Tender Pork Spareribs Recipes

Cooking wonderfully tender pork spareribs can be a delightful yet challenging task. With so many different recipes and techniques available, it can be overwhelming to know where to start. However, by understanding the basics of pork spareribs and applying a few essential tips, anyone can create mouthwatering, fall-off-the-bone spareribs that will impress friends and family alike.

Here are our top 4 tried and tested recipes!

SINGAPOREAN TENDER PORK SPARE RIBS

Singaporean Tender Pork Spare Ribs image

This is one of my mother's excellent Asian recipes. These spare ribs are marinated in light and dark soy sauce, orange juice, garlic, and peppercorn, then fried briefly. After simmering the ribs, marinade, and spices such as star anise and cinnamon for an hour, they are ready to serve with white rice. Very flavorful and tender!

Provided by ZEPHYLOQUY

Categories World Cuisine Recipes Asian Chinese

Time 2h20m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons light soy sauce
4 tablespoons dark soy sauce
1 tablespoon crushed black peppercorns
6 cloves garlic, peeled and crushed
10 fluid ounces orange juice, divided
1 ½ pounds pork spareribs
1 cup orange juice
1 cup water
5 sticks cinnamon
7 star anise
white sugar to taste
peanut or corn oil for frying
3 hard-cooked eggs, peeled

Steps:

In a bowl, stir together light and dark soy sauces, crushed peppercorns, garlic, and 2 tablespoons orange juice. Separate ribs between each bone into individual ribs, and place in the marinade. Cover, and set aside for at least 30 minutes. (If marinating much longer than 30 minutes, refrigerate.)
Transfer marinade to a large stockpot, and set ribs aside. To the stockpot add remaining 1 cup orange juice, water, cinnamon sticks, star anise, and sugar. Bring to a boil.
Meanwhile, heat oil in a large skillet over high heat. Carefully place ribs in oil, and fry for 2 minutes per side, or until edges are sealed. Transfer to the stockpot, and boil, uncovered, for 15 minutes. Cover, and simmer for 1 hour, adding hard boiled eggs at this point, if using.

Nutrition Facts : Calories 693.4 calories, Carbohydrate 25.2 g, Cholesterol 229.5 mg, Fat 54 g, Fiber 3.2 g, Protein 28.7 g, SaturatedFat 14.1 g, Sodium 1291.8 mg, Sugar 15.4 g

TENDER PORK SPARE RIBS

Tender Pork Spare Ribs image

I saw a Celebrity Chef use this braising method for baby back ribs, so I decided to give it a try for pork spare ribs. I changed the seasonings and increased the cooking time and I have been very pleased with them every time. They're really tender and the meat is so flavorful that you don't have to add BBQ sauce unless you want to. My neighbor is the one who told me about the fajita seasoning, and she was right on!

Provided by Kerri Jaggers

Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs

Time 16h20m

Yield 8

Number Of Ingredients 9

Ingredients

1 cup brown sugar
½ cup fajita seasoning (such as Fiesta®)
2 tablespoons Hungarian sweet paprika
2 racks pork spareribs, fat trimmed
1 cup beer
3 cloves garlic, minced
1 tablespoon honey
3 tablespoons Worcestershire sauce
1 tablespoon prepared brown mustard

Steps:

Mix the brown sugar, fajita seasoning, and paprika in a bowl. Rub both sides of the pork spareribs with the brown sugar mixture. Place the spareribs in a 9x13-inch baking pan; cover 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 and lay them shiny-side down. Place a rack of spareribs on each sheet, meaty-side up. 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. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal. Place the packets side-by-side on an 11x14-inch baking sheet.
Bake in the preheated oven until the ribs are very tender, 3 hours and 30 minutes to 4 hours. Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Set ribs aside. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes. Brush the thickened sauce over the ribs.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.

Nutrition Facts : Calories 943.3 calories, Carbohydrate 37.4 g, Cholesterol 240.5 mg, Fat 60.6 g, Fiber 0.7 g, Protein 58.4 g, SaturatedFat 22.2 g, Sodium 701.5 mg, Sugar 29.7 g

TENDER SPARERIBS

Tender Spareribs image

Even my three little ones love this easy-to-make and delicious-to-eat meal. The succulent meat falls right off the bone! -Julie Czmer, West Bloomfield, Michigan

Provided by Taste of Home

Categories Dinner

Time 5h10m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

4 pounds pork spareribs, cut into serving-size pieces
1/4 cup soy sauce
1/4 cup prepared mustard
1/4 cup molasses
3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 to 2 teaspoons hot pepper sauce

Steps:

Place ribs in a 5-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cover and cook on low for 5-6 hours or until meat is tender.

Nutrition Facts :

WONDERFULLY TENDER PORK SPARERIBS

Wonderfully Tender Pork Spareribs image

I made this to go with some braised chicken wings the other night. So you may want to up rib amounts if serving as is and not with other dishes. This amount would serve 3-4 as a starter.

Provided by The Flying Chef

Categories Pork

Time 1h45m

Yield 3-4 serving(s)

Number Of Ingredients 11

Ingredients

5 large ribs, chopped in half to make 10 (I get my butcher to do this.)
1 1/2 liters water
1 teaspoon beef stock granules
1/2 teaspoon five-spice powder
2 -3 tablespoons peanut oil
2 tablespoons light soy sauce
50 ml water
100 ml hoisin sauce (I use blue dragon brand)
1 teaspoon sugar
1 teaspoon fresh ginger, grated
2 tablespoons dry sherry

Steps:

Bring water, stock and five spice to the boil, add ribs and turn heat down to low and cook for about 90 Min's until pork can be pulled from the bone.
Drain pork, heat oil in a fry pan and fry pork on all sides to brown, serve immediately.
Sauce.
Combine all the ingredients in a pan and bring to the boil, serve ribs with sauce on the side.
I served my ribs with this sauce and sweet chili sauce so serve with whatever you enjoy.

Nutrition Facts : Calories 213, Fat 10.2, SaturatedFat 1.7, Cholesterol 1.1, Sodium 1262.1, Carbohydrate 19.3, Fiber 1.1, Sugar 11.8, Protein 2.5

Tips:

Choose the right ribs: Look for ribs that are meaty and have a good amount of marbling. Avoid ribs that are too thin or have a lot of bone.
Trim the ribs: Remove any excess fat or connective tissue from the ribs. This will help the ribs cook more evenly.
Season the ribs: Season the ribs liberally with your favorite rub or marinade. This will help the ribs develop flavor as they cook.
Cook the ribs low and slow: The best way to cook pork spareribs is low and slow. This will help the ribs become tender and fall off the bone.
Glaze the ribs: Glazing the ribs during the last hour of cooking will help them develop a nice caramelized crust.
Let the ribs rest: After the ribs are cooked, let them rest for at least 10 minutes before serving. This will help the juices redistribute throughout the ribs.

Conclusion:

Pork spareribs are a delicious and versatile dish that can be enjoyed by people of all ages. Whether you are grilling, smoking, or braising the ribs, there are a few tips that you can follow to ensure that they turn out perfectly. With a little planning and effort, you can easily make tender and flavorful pork spareribs at home.