Italian Spareribs

These succulent ribs are an updated version of a wonderful recipe created by my Aunt-in-law, Mama D! 3 pounds of ribs serves 5-6 people.


3 lbs lean pork ribs
2 T olive oil.
1/2 t fresh cracked black pepper
1 t oregano
3 t dried garlic
1 t dried crushed rosemary
1 small onion, sliced into rings
1 recipe Italian Barbecue Sauce

Spoon Mage™ Notes:

Choose the type of rib you like best. St. Louis and Kansas City style are both meaty types of pork ribs and work well in this recipe. Baby Back Ribs are from younger pigs, often meatier, and tapered at one end and equally delicious. If you have any question about which rib style is best for you, find a good butcher and ask!


Preheat oven to 375ºF

Combine the pepper, oregano, garlic, and rosemary in a small bowl.

Rub the ribs with the olive oil.

Sprinkle a little less than half the seasoning mix on the bone side of the rack of ribs. Rub it in well. Sprinkle the remaining seasoning over the top and rub it evenly over the rest of the ribs.

Place the ribs in a large baking pan (I use Pyrex). If the pan is too small, go ahead and cut the ribs in half along side one of the bones and lay the pieces side by side.

Brown the ribs in the oven for about 20 minutes on each side.

Remove from the oven and drain the grease from the pan. Return ribs to the pan, placing bone side down.

Reduce the oven to 350ºF.

Lay rings of onion on top of the ribs and then cover every bit of them with Italian Barbecue Sauce (use it all). Or use 3 1/2 cups of your favorite barbecue sauce. Whatever does not cover the ribs should just be in the surrounding pan.

If your barbecue sauce is very thick, add a little water and cover the pan tightly with foil. Otherwise you can choose to cook it uncovered and baste regularly.

Return the ribs to the oven for an additional 2 1/2 hours, until the ribs are as tender as can be. Baste every 20 minutes if uncovered,  and every hour if covered.

If you see sauce or meat juices burning on to the pan,  add about 1/2 -1 cup of water at a time and stir it all up at basting time.

Total baking time including the time spent in the oven – including browning and defatting – is about 3 and a half hours or so. Resting loosely covered for 10 minutes after cooking is a good thing to do for the ribs. Use that time to get everything on the table. Cole Slaw is always good with ribs.

If the slab is especially massive, or thick with meat, add another 20 minutes of cooking time.

Serve with the basting mixture of sauce and pan drippings. Enjoy slowly and mindfully.

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