If you are looking for ribs that fall right off the bone, tender, these braised pork ribs are a must-make. They come together with just six simple ingredients and take very little hands-on work, which is always a win. All you have to do is season the ribs, get them into the oven, and let them do their thing while you focus on literally anything else. The best part is you can enjoy tender, flavorful ribs any time of year, even when the grill is buried under piles of snow.
No backyard barbecue is complete without a few great sides to pile onto your plate. Creamy Greek Yogurt Coleslaw and Red Cabbage Slaw both add a fresh, crunchy bite that balances the rich, tender ribs perfectly. If comfort food is the goal, Smoked Gouda Mac and Cheese is always the first side to disappear. And because every summer cookout needs something cold to sip on, grab a glass of State Fair Lemonade or State Fair Mango Lemonade to round out the meal.
Equipment
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Ingredients
- Pork spare ribs 3-4 lbs.
- Yellow mustard
- Barbecue spice rub
- Barbecue sauce
- Apple juice
- Honey
Directions
Preheat oven to 350°F. Using a paper towel, gently peel the membrane off the back of the ribs. Cut the pork into individual ribs.
Rub the mustard over the meat, season with the barbecue rub, and place your ribs into a braising pan or large Dutch oven.
In a small mixing bowl, stir together 2 cups of barbecue sauce, apple juice, and honey. Pour the mixture over the ribs.
Cover and bake for 2 1/2 hours until the ribs are fork-tender. Brush the remaining barbecue sauce over the top of the ribs.
Serve with your favorite potato salad or pasta salad, and enjoy.
What should I serve with my Braised Pork Ribs?
- Pasta or potato salad
- Macaroni and cheese
- Corn Casserole
- Broccoli slaw salad
- Baked beans
FAQs (Because Life’s Too Busy for Guesswork)
The membrane on the back of the ribs is a connective tissue that helps give structure to the ribs in the animal. We remove it to prevent the ribs from becoming too tough and chewy to enjoy. Some say that if you slow-cook the meat long enough, the membrane will break down, but I have not found that to be true. Another reason for removing it is to allow the seasoning to penetrate the flavor of the meat on that side as well.
To know that your ribs are for sure done, you want them to be fork-tender. Meaning that you can take a fork and easily pull the meat away from the bone. If you want to check for an internal temperature of 195°F.
If you overcook the ribs, they will completely fall apart and become more shreddy, no longer staying on the bone. The meat can also be rather mushy in texture at this point as well.
No, it is best to cover them when cooking. Covering them allows the moisture to stay trapped in the pan and helps keep them from drying out and becoming tough during the cooking process.
What are substitutions that I can make?
- Pork spare ribs – An alternative option would be pork short ribs or country-style ribs.
- Barbecue spice rub – This can be a rub you know and like, as there are many to choose from. You can also pick here if you want to go with a savory rub or a sweeter rub.
- Barbecue sauce – A homemade barbecue sauce will work as well.
- Apple juice – Pineapple juice makes a good alternative as well.
How should I store my leftover ribs?
- Braised Pork Ribs should be stored in an airtight container in the refrigerator for 3 to 4 days.
- To Reheat: Place leftovers into an oven-safe dish, cover with foil, and heat at 325°F for 20-30 minutes or until thoroughly heated.
- To Freeze: Place in a freezer-safe Ziploc, remove as much air as possible, and freeze for up to 3 months. Defrost in the refrigerator overnight before reheating.
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Braised Pork Ribs
Equipment
- Paper towel
- Knife and cutting board
- Braising pan or large Dutch oven
- Small Mixing Bowl
Ingredients
- 3-4 pounds pork spare ribs
- 2 tablespoons yellow mustard
- 1/4 cup barbecue spice rub
- 2 1/2 cups barbecue sauce divided
- 1/2 cup apple juice
- 1/4 cup honey
Instructions
- Preheat oven to 350°F.
- Using a paper towel, gently peel the membrane off the back of the ribs. Cut the pork into individual ribs. Rub the mustard over the meat, season with the barbecue rub, and place your ribs into a braising pan or large Dutch oven.
- In a small mixing bowl, stir together 2 cups of barbecue sauce, apple juice, and honey. Pour the mixture over the ribs.
- Cover and bake for 2 1/2 hours until the ribs are fork-tender. Brush the remaining barbecue sauce over the top of the ribs.
- Serve with your favorite potato salad or pasta salad, and enjoy.
These ribs were fall-off-the-bone tender. I loved them.
These were delicious! Thank you!
These ribs look so good! I can’t even see my grill right now, so I am going to try your recipe this weekend…can’t wait!