Preheat oven to 250 degrees. Line a large baking sheet with aluminum foil; set aside.
Sriracha Black Pepper seasoning adds a spicy kick to these traditional oven-baked barbecue spare ribs.
Servings and Ingredients
|1 (3-to-4 lb.) pkg. pork spare ribs|
|2 tbsp. McCormick sriracha black pepper seasoning, divided|
|1 (17.25-oz.) bottle Hickory House Texas cattle drive barbecue sauce, divided|
Things To Grab
- Large baking sheet
- Aluminum foil
- Dull knife
- Silicone pastry brush
Pat ribs dry. Remove the tough silverskin membrane on the bone side of the rib rack. With a dull knife, lift up one end of the membrane and pull off by hand.
Place ribs on prepared baking sheet. Sprinkle 1 tablespoon sriracha black pepper seasoning over rib bones; turn ribs over and sprinkle 1 tablespoon seasoning on the top of rib meat. Cover with aluminum foil; bake 2 1/2 hours.
Remove ribs from oven and brush with 1/2 bottle of barbecue sauce. Return to oven and bake 30 minutes more.
Remove ribs from oven; brush with remaining barbecue sauce. Let rest 15 minutes before serving.
Amounts Per Serving
- Total Fat: 33g
- Cholesterol: 110mg
- Sodium: 630mg
- Total Carbohydrates: 14g
- Protein: 22g