Spare ribs with mashed potatoes, corn, and crescent rolls—this is one of those meals that just screams “home” to me. My mom has been making the most delicious spare ribs I’ve ever tasted for as long as I can remember, and I finally learned how to do it myself recently. (I also just learned that it’s actually her late father’s recipe. He passed away when she was very young, so I never got to meet him, but he sure left a legacy of delicious food.)
This recipe is mind-blowingly easy and requires only five ingredients. It does, however, require quite a bit of time to cook, so make sure you start early. I also can’t recall a time we ever made fewer than 8-10 spare ribs, so this recipe makes a lot.
- 2 18-oz. bottles of Open Pit Barbecue Sauce, Original flavor
- 8 country-style spare ribs (bone-in)
- Gulden’s spicy brown mustard
- Onion powder
- Garlic powder
Step 1. Preheat oven to 350°. In a deep roasting pan (I usually use a disposable one from Hefty or Reynolds), lay defrosted spare ribs on their sides. Sprinkle liberally with onion powder and garlic powder.
Step 2. Squirt a line of mustard down the center of each spare rib. There’s no exact science to this, so don’t worry if you don’t get a perfect line down the center of each.
Step 3. Pour one bottle of Open Pit over the spare ribs, making sure to coat as much of each rib as possible. Pour about half of the remaining bottle over the spots you missed. Set the rest of the remaining bottle aside.
Step 4. Cover the pan with tinfoil and bake for about four hours, checking tenderness periodically. If desired, add the rest of the Open Pit sauce as the ribs cook.
Step 5. Get out your tongs because this meat will fall right off the bone. Serve with mashed potatoes, a vegetable, and plenty of rolls to soak up the delicious gravy. If the way to your sweetie’s heart is through his/her stomach, make them these delicious spare ribs for Valentine’s Day and they’ll be yours forever*!
*Dog-Eared & Dog-Tagged is not responsible for significant others who don’t eat meat or who don’t like spare ribs. There’s no accounting for taste.by