- 1 rack Gloucestershire Old Spot pork spareribs
- ¼ cup pork rub (see recipe or use your favorite brand)
- 1 cup barbecue sauce
- 2 teaspoon liquid smoke
- 1 tablespoon apple cider vinegar (optional)
- ¼ cup brown sugar
- 1 tablespoon each, salt & pepper
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dry ground mustard
- ½ teaspoon ground sage
- Preheat your oven to 250°F (120°C) and arrange sheets of aluminum foil on a rimmed baking sheet to make a ‘pouch’. Rinse the spareribs in cool water then pat them dry with paper towels.
- 1 rack pork spareribs
- (Optional) For perfectly tender ribs, you’ll want to remove the silverskin, or membrane, on the underside of the ribs (the bone side). Take a butter knife and slide it under the thin membrane then lift and gently pull the sheet of membrane up and away from the fat layer on the underside of the ribs (*see note).
- Grab enough aluminum foil to make a pouch around your pork spareribs, using several sheets if needed, then place the ribs with the meaty side facing up. Season generously with the dry rub. Flip and season the bone side of your ribs as well. With the meat facing down, securely close the aluminum foil pouch, creating a tight seal. *If you’d like to add the optional apple cider vinegar, use it to brush over the ribs before seasoning in this step.
- Place the sealed pouch with the ribs onto a baking sheet and cook until tender and completely cooked through, about 2 hours. Remove the spareribs from the oven and increase the oven temperature to 400°F (205°C).
- Allow the ribs to cool slightly so that you can handle the ‘pouch’ of aluminum foil. Carefully vent the pouch to release the steam, then open and discard any fat juices. Flip your ribs so that the meat is facing upward again.
- Combine the liquid smoke with the BBQ sauce then brush onto your spare ribs, covering all sides. Leave the foil open and the spareribs with the meat facing upward, then return to the oven once it has reached 400°F (205°C).
- Cook for an additional 30-45 minutes. Reapply BBQ sauce, if desired. Remove from the oven when done, cut into individual ribs, and serve