Oven-Baked Spareribs with Dry Rub | Juicy & Crispy

No BBQ? No problem. Oven-baked spare ribs with a dry rub are at least as delicious as grilled ones — juicy on the inside, crispy on the outside, and bursting with flavor. The only thing you miss is the smoky taste, but with the right rub and technique, you'll come surprisingly close. This recipe always works, even without outdoor space.

What do you need?

Ingredients (for 2 people)

  • 1 rack of spare ribs (approx. 800–1,000 grams)
  • 3–4 tablespoons of Memphis BBQ Rub (or Carolina Gold for a mustard twist)
  • Optional: 1 tablespoon of oil to help the rub adhere
  • Optional: a splash of apple cider vinegar or apple juice for extra tenderness

Equipment

  • Oven
  • Baking tray with rack (or oven dish)
  • Aluminum foil
  • Meat thermometer (highly recommended)

Step-by-step recipe

Step 1 — Preparation (15 minutes)

  1. Remove the membrane from the underside of the spare ribs. Slide a knife under the membrane at a rib, grip it with a paper towel, and pull it off in one swift motion. This ensures a better bark and more tender meat.
  2. Pat the spare ribs dry with paper towels on both sides.
  3. Rub generously — top, bottom, and sides. Press firmly so the spices adhere. Use about 3–4 tablespoons per rack.
  4. Let marinate — at least 30 minutes at room temperature, or overnight, covered, in the refrigerator for the deepest flavor.

Step 2 — Slow cooking in the oven (2 to 2.5 hours)

  1. Preheat the oven to 150°C (top and bottom heat, no convection).
  2. Place the spare ribs on a rack over a baking tray, or in an oven dish. Meaty side up.
  3. Cover tightly with aluminum foil. This locks in moisture and ensures tender meat.
  4. Slide into the oven and cook for 2 to 2.5 hours at 150°C. Do not open in between.
  5. Optional: add a splash of apple cider vinegar or apple juice under the foil for extra tenderness and a slight acidity.

Step 3 — Crispy bark (15–20 minutes)

  1. Remove the aluminum foil after 2–2.5 hours.
  2. Set the oven to 220°C grill function or increase to 220°C top and bottom heat.
  3. Cook for another 15–20 minutes without foil until the outside is beautifully dark and crispy.
  4. Keep a close eye — the sugar in the rub can burn quickly at high temperatures.

Step 4 — Check for doneness

  • Internal temperature: 93–98°C internal — done when the meat easily pulls away from the bone
  • Bend test: pick up the spare ribs with tongs in the middle — if they bend and the meat starts to tear, they are done
  • Bone test: twist a rib — if it comes off easily, they are ready

→ How to measure internal temperature? Practical guide

Step 5 — Rest and serve

  1. Remove the spare ribs from the oven and let them rest for 5–10 minutes under loosely tented aluminum foil.
  2. Cut between the ribs and serve immediately.

Which rub do you use?

  • Memphis BBQ Rub — The classic choice for spare ribs. Sweet-smoky, gives a deep dark bark. This is the standard — and for a reason.
  • Carolina Gold — Mustard-based, slightly acidic, golden-yellow bark. Surprisingly delicious on oven-baked spare ribs. Guests always ask what the secret is.
  • Jamaican Jerk — For those who want it spicier. Gives spare ribs a Caribbean twist that also works fantastically from the oven.

→ See all options: Which BBQ rub goes with which meat?

Tips for perfect oven-baked spare ribs

  • Removing the membrane is not optional — without it, the meat will be tough and the rub won't adhere well
  • Low temperature = tender meat — 150°C is the key. Higher temperatures result in dry meat
  • Foil is your friend — cooking covered in the first phase locks in moisture
  • Grill function for the bark — the last phase without foil at high temperature gives that crispy exterior
  • Not too long at high temperature — the sugar in the rub burns quickly above 220°C
  • Marinating overnight — letting the rub soak in overnight provides the deepest flavor

→ More about the perfect bark: what is it and how does it form?

Frequently asked questions

How long should spare ribs be in the oven?

Count on 2 to 2.5 hours at 150°C covered with foil, followed by 15–20 minutes at 220°C without foil for a crispy bark. In total, approximately 2.5 to 3 hours.

At what temperature should spare ribs be in the oven?

Start at 150°C for slow cooking (with foil), finish at 220°C for the crispy bark (without foil). The internal temperature should be 93–98°C.

Do I need to use sauce?

With a good dry rub, you don't need sauce — the rub provides enough flavor and forms a crispy bark. If you still want sauce, brush it on the spare ribs during the last 10 minutes for a glossy, sticky layer.

Can I prepare the spare ribs in advance?

Yes. Cook the spare ribs completely, let them cool, and store them in the refrigerator. Reheat the next day for 20–30 minutes at 160°C covered with foil, then 10 minutes at 220°C for a crispy bark.

No BBQ but still want BBQ flavor?

→ Read our complete guide: BBQ without a garden — oven, grill pan & air fryer

More spare rib inspiration

Ready to start?

Choose your rub and make the best spare ribs you've ever had from the oven tonight.