Craving fall-off-the-bone ribs that are packed with flavor? Look no further than this easy Dutch oven spare ribs recipe.
Pork spare ribs are one of our favorite styles of ribs. And while I usually make them on the grill, I was inspired to use the dutch oven after making some baby back ribs in the oven last week.
But instead of wrapping them in aluminum foil, I actually baked them in a little bit of broth, and let me tell you, these are the most tender, fall-off-the-bone ribs you will ever have!
Similar to my oven-baked beef back ribs, but with pork!
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Why you will love this recipe
- Baked in a flavorful broth, these spare ribs are incredibly tender, practically falling off the bone.
- The combination of savory broth, smoky ribs, and your favorite barbecue sauce makes for a delicious meal.
- This recipe is perfect for weeknights or game days. My husband loves this recipe, and some pork belly burnt ends while watching football!
Recipe Ingredients
- Spare Ribs: We’ll be using pork spare ribs for this recipe. Choose a good quality rack with nice marbling for maximum flavor. Baby back ribs can also be substituted if you prefer a leaner option, but you will need to adjust the cooking time.
- BBQ Sauce: I did use store-bought BBQ sauce—Sweet Baby Rays, to be exact. I do like to make my own, but I had some on hand, so I figured, why not?
- Beef Broth: I don’t use a lot of beef broth, just enough to cover the bottom of the dutch oven. You can also use chicken or vegetable broth as a substitute.
- Seasonings: This recipe uses a simple blend of salt, pepper, cumin, garlic powder, onion powder, paprika, and cayenne pepper. Feel free to adjust the amount of each spice to your liking. If you prefer a kick, add a pinch of crushed red pepper flakes!
Dutch oven spare ribs recipe
Step 1: Remove the membrane from the underside of the ribs. Use a knife to work it loose; then, you can slide your fingers underneath and pull it away.
Step 2: Combine your spices and generously coat the ribs with the rub.
Step 3: Pour a thin layer of barbecue sauce into the bottom of the Dutch oven. Add a layer of ribs, cover with barbecue sauce, and repeat until all ribs are layered.
Step 4: Add your beef broth, cover the Dutch oven, and bake at 300°F for 3 hours. Carefully remove the lid for the last 30 minutes to crisp up the ribs.
Once your spare ribs are done, it’s time to enjoy your dish! Remove the ribs to a plate to cool before eating.
You may want to grab a roll or two of paper towels because things are about to get messy!
Expert Tips
- Removing the membrane is optional. Some people do, some don’t. Generally, I recommend removing it, as it doesn’t cook down well and can be tough and chewy.
- You can use your favorite dry rub in place of my spices! There are a lot of great ones to choose from!
- Feel free to make your own barbecue sauce!
- Leave the meat on the heat until it reaches about 190°-200°F. Check the temperature using an internal thermometer in the meat between the bones. Be careful not to touch the bones with the probe, or you’ll end up with an inaccurate reading.
Recipe FAQs
You can certainly use an electric slow cooker like a crockpot as an alternative cooking method. You will, however, need to adjust the cooking times.
Yes! You will want to double the broth for country-style ribs and keep an eye on the internal temperature, but otherwise, the steps will be pretty much the same!
A six or seven-quart dutch oven will be just fine.
Low and slow is key. I cook my ribs for three hours for the most tender results.
What are spare ribs?
Spare ribs are cut from the breast and belly portion of the ribs.
This cut typically has more meat between the bones and, in my opinion, is tastier than baby back.
Baby back ribs, on the other hand, are cut from the rib portion connected to the backbone.
Some would say this is the more tender and flavorful of the two. It’s generally more expensive as well.
Related Recipes
- Braised brisket
- Juicy pulled pork
- Stovetop pork steaks
- Slow baked beef short ribs
- Spicy fried pork chops
- Fried pork liver
- Dutch oven fried chicken
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Dutch Oven Spare Ribs
Equipment
- 6 qt dutch oven
Ingredients
- 2 lbs pork spare ribs
- 1 ½ cups bbq sauce
- ¾ cup beef broth
- 1 tsp salt
- ½ tsp cumin
- ½ tsp ground pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp paprika
- ¼ tsp cayenne
- A pinch of crushed red peppers optional
Instructions
- Cut ribs in half if needed so that they will fit flat into the dutch oven.
- Combine dried spices in a small bowl or ramekin and rub onto both sides of the meat.
- Alternate adding bbq sauce and ribs into the dutch oven, starting and finishing with bbq sauce.
- Pour broth around the sides of the pot.
- Cover and bake on the center rack at 300°F for 3 hours. Remove the lid for the last 30 minutes.
Notes
- Leave the meat on the heat until it reaches about 190°-200°F. Check the temperature using an internal thermometer in the meat between the bones. Be careful not to touch the bones with the probe, or you’ll end up with an inaccurate reading.
- Store leftover ribs in an airtight container for up to 5 days. Reheat in an oven-safe dish until warmed through.
Hey the storied write up says cook at 300 but the listed instructions says 350
Bake @ 300 for approx. 3 hours.