Spare ribs

Get blown away by the flavors of these spare ribs. We've prepared spare ribs with a dry rub, and a wet rub which will serve up to 6 people.

6 hours 45 minutes 6 people Main course
Spare ribs


(✓ Tip: click to check off)

  • 1 to 1.2 kilograms of raw spare ribs rack

Ingredients for the dry rub

  • 100 gram brown caster sugar
  • 30 gram paprika powder
  • 15 gram fine salt
  • 1 tablespoon black pepper
  • 1 tablespoon white pepper
  • 1 tablespoon cayenne powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder

Ingredients for the wet rub

  • 80 ml of honey
  • 60 ml of soy sauce
  • 30 gram brown caster sugar
  • 3 cm fresh ginger root
  • 3 cloves of garlic
  • 15 gram tomato paste
  • 1 red chilli pepper
  • pinch of cinnamon powder
  • 5 gram dried rosemary
  • few drops of Worcestershire sauce
Spare ribs ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • A blender.
  • Chef's knife
  • Big cutting board, preferably a wooden one
  • A bowl
  • Cling film
  • 2 big plates, at least big enough to hold half of the spare ribs each
  • Oven
  • aluminium foil
  • Baking plate


6 hours 45 minutes 6 people Main course

View the original recipe via:

Making the dry rub

Very easy, just add all of the ingredients together in a bowl and mix together.

Making the wet rub

Remove the peel of the ginger root and garlic cloves. Remove the red chilli pepper seeds. Cut the ginger, garlic and red chilli pepper into chunks.

Add all of the ingredients for the wet rub into the blender and blend until smooth paste forms. 

Spare ribs ingredients
Removing the membrane from a spare ribs rack

Preparing the spare ribs

Remove the membranes which are located at the hollow side of the spare ribs. You can make a start by using the chef's knife, if all goes well you can rip off the membrane in one go. Do this for both pieces, if you've bought spare ribs in one piece you can cut it in half now.

One half will have the wet rub, while the other has the dry rub. By using your hands, rub all of the wet rub marinades onto the spare rib. Be sure to cover all of the areas. Repeat this step for the other half, but use the dry rub this time. Put in a big plate and cover with cling film.

Set to rest in the refrigerator for a minimum time of 4 hours. The longer you let the spare ribs marinate, the better! For up to 2 days max, otherwise the meat will start to deteriorate! 

Spare ribs with dry rub
Spare ribs with dry rub

Cooking the spare ribs

Preheat the oven to 170 degrees Celsius or 338 degrees Fahrenheit. Remove the cling film and place the spare ribs onto a baking plate with the hollow side facing down. Add a small layer of water and cover with aluminium foil.

Cook the spare ribs for about 2.5 hours in the oven. Be careful when removing them from the oven since they can fall apart easily! It's that good! Enjoy!

What do you think of this recipe?
0 votes

Did you make this recipe or are you planning to?
Mention @ohmydish, tag #ohmydish on Instagram or save this recipe!