Southern Spareribs

These pork ribs skip the smoker and the grill entirely. Marinated for 3 hours to overnight in a tangy, sweet sauce of tomato juice, apple cider vinegar, dark brown sugar, Worcestershire sauce, chopped onion, and dry mustard, then baked covered in a foil roasting pan for about an hour until the meat pulls away from the bone.

The marinade does most of the flavor work during the long soak. Apple cider vinegar and tomato juice provide the acid that tenderizes the meat and carries the brown sugar sweetness and mustard heat deep into the ribs. By the time they hit the oven, every surface is seasoned through.

Covering the pan tightly with heavy-duty foil traps steam and essentially braises the ribs in their own marinade. The result is fall-apart tender meat with a concentrated, slightly thickened sauce ready to serve alongside. Skim the fat from the top of the sauce before passing it at the table.

Pro Tips

• Marinate for the full time, ideally overnight. Three hours is the minimum, but longer is better
• Make sure the marinade coats all sides of the ribs. Flip them once during marinating if needed
• Cover the pan tightly with heavy-duty foil. Gaps let steam escape and the ribs dry out
• Skim the rendered fat from the sauce before serving. Pork ribs release a lot of fat during baking

Variations

• Add a few dashes of liquid smoke to the marinade for a smoky flavor without a grill
• Finish the baked ribs under the broiler for 3 to 5 minutes for caramelized, sticky edges
• Stir a chipotle pepper in adobo into the sauce for a smoky-spicy kick