Spare ribs

Prepare to be blown away by the amazing flavour of these spare ribs. We've used both a dry rub and a wet rub to prepare these fantastic ribs. This recipe will feed up to 6 people, and is ready in 5 hours.

6 hours 45 minutes 6 people Main course
Spare ribs


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1 to 1.2 kilogram rack of raw spare ribs

Ingredients for the dry rub

  • 100 grams soft brown sugar
  • 30 grams paprika
  • 15 grams fine salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon ground white pepper
  • 1 tablespoon cayenne pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder

Ingredients for the wet rub

  • 80 ml honey
  • 60 ml sweet (gluten-free) soy sauce
  • 30 grams soft brown sugar
  • 3 cm fresh root ginger
  • 3 cloves of garlic
  • 15 grams tomato purée
  • 1 red chilli
  • Pinch of ground cinnamon
  • 5 grams dried rosemary
  • Few drops of Worcestershire sauce
Spare ribs ingredients
↑ click on the photo to enlarge

Kitchen equipment

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  • Blender
  • Chef's knife
  • Large chopping board
  • Bowl
  • Cling film
  • 2 large plates, each large enough to hold half the spare ribs
  • Oven
  • Aluminium foil
  • Baking tray


6 hours 45 minutes 6 people Main course

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Making the dry rub

Making the "dry rub" is very easy, simply mix together all the ingredients shown in the ingredient list.

Making the wet rub

Peel the fresh ginger and the garlic cloves. Remove the seeds from the red chilli. Coarsely chop the ginger, garlic and red chilli and add them to a blender along with the remaining ingredients for the "wet rub", then purée into a smooth paste. 

Removing the membrane from a rack of spare ribs
Removing the membrane from a rack of spare ribs

Preparation – 4 hours + 15 minutes

Remove the membrane from each rack of ribs (this is found on the hollow side of the spare ribs). Make a start using a chef's knife, then pull off the membrane with your hands (see photo). Repeat for the remaining rack of ribs.

Use your hands to rub the "wet rub" over half the spare ribs. Be sure to fully cover all of the meat. Repeat this step for the second rack of ribs, using the "dry rub". Place the spare ribs on a large plate, such as a tray, and cover with cling film.

Leave the ribs to them marinate in the fridge for at least 4 hours; they're best if you can let them marinate for a day. You can leave them for up to 2 days.

Spare ribs with dry rub
Spare ribs with dry rub

Finishing the spare ribs – 2 hours + 30 minutes

Preheat the oven to 170 degrees Celsius. Remove the cling film from the spare ribs and place them on a large baking tray, hollow side down.

Add a small layer of water to the baking tray and cover with aluminium foil. Bake the spare ribs in the preheated oven for at least 2.5 hours. Once cooked, the spare ribs will be incredibly tender and the meat will fall right off the bone. Enjoy!

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