For spare ribs that fall off the bone, you'll need to cook them low and slow. So plan ahead. But these juicy and tender spare ribs are worth the wait!
Preparation Time
20 mins
Cooking Time
4 hr
Total Time
4 hr 20 mins
Calories
943 Calories
Recipe Instructions
Step 1
Preheat the oven to 250 degrees F (120 degrees C). Whisk together beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside.
Step 2
Preheat the broiler and set the oven rack about 6 inches from the heat source. Return ribs to the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.
Step 3
Gather all ingredients.
Step 4
Mix brown sugar, fajita seasoning, and paprika in a bowl.
Step 5
Rub both sides of pork spareribs with the brown sugar mixture.
Step 6
Place spareribs in a 9x13-inch baking pan; cover and refrigerate 8 hours or overnight.
Step 7
Tear off 2 large sheets of heavy-duty aluminum foil and lay them shiny-side down. Place a rack of spare ribs on each sheet, meaty-side up.
Step 8
Tear off 2 more sheets of foil and place them on top of the spare ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet.
Step 9
Just before sealing completely, divide beer mixture evenly into each packet.
Step 10
Complete the seal. Place the packets side-by-side on an 11x14-inch baking sheet.
Step 11
Bake ribs in the preheated oven until the ribs are very tender, 3 1/2 to 4 hours.
Step 12
Carefully open each packet and drain drippings into a saucepan. You may only need the drippings from one packet.
Step 13
Place ribs on a foil-lined baking sheet and set aside.
Step 14
Heat the saucepan over medium-high and simmer drippings until the sauce begins to thicken, about 5 minutes.
