Oven Barbequed Spare Ribs


Oven Barbequed Spare Ribs is simply barbequed spare ribs that is cooked by baking and broiling. Though grilling and/or placing inside the pit is the traditional and most common way of cooking this dish, baking it in the oven would be the next alternative (unless you really want that smokey flavor and smell).

This is recipe is the simplest and least effort consuming  that I know of. It could take a while to bake that rib but I’m sure that you won’t mind doing it over and over after you tasted one.

Having some grilled corn on the cob or mashed potatoes would be great as side dishes. Then again, a cup of steamed rice or two is still the perfect choice.

Try this mouth watering Oven Barbequed Spare Ribs recipe.


6 tbsp brown sugar

1 tbsp salt

½ tbsp crushed red pepper (or chili powder)

2 lbs pork spare ribs

5 tbsp barbeque sauce

2 tbsp Worcestershire sauce

1 cup beer

4 cloves garlic, crushed

1 tbsp ground black pepper


Watch the cooking video:


Cooking procedure:

1. Combine the sugar, salt, and crushed red pepper (or chili powder) and mix well.

2. Place the spare ribs over a sheet of Aluminum foil and apply the rub on both sides of the spare ribs

3. Cover the spare ribs with the Aluminum foil by joining the opposite sides and sealing them. If the aluminum foil is short, you may add a new sheet by placing it on top of the spare ribs. Leave this for at least one hour.

4. In a heated saucepan, pour the beer and bring to a boil.

5. Put-in the garlic, Worcestershire sauce, barbeque sauce, and ground black pepper then stir. Simmer for 7 minutes or until sauce becomes thicker.

6. Open one end of the Aluminum foil and pour the cooked sauce. Seal the opened part after all the sauce poured.

7. Pre-heat the oven at 230 degrees Fahrenheit for 10 minutes then bake the spare ribs for 2 hours.

8. After baking, drain all the sauce from the spare ribs and place them in a sauce pan.

9. Cook the drained sauce until texture becomes really thick.

10. Using a basting brush, paint the sauce on the spare ribs.

11. Place the oven to “broil” mode then broil the spare ribs until the color of the painted sauce turns dark brown. Do not cover the ribs with foil this time.

12. Remove the Oven Barbequed Spare Ribs from the oven then serve. Share and Enjoy!


  1. hi, Good day, i really like the picture and it looks yummy so Im trying your dish right now but i don’t have Worcestershire sauce is there any good alternative for that? i have oyster sauce in the fridge can i use that instead?…thank you…

  2. jun alejo says:

    ..hmmm sa pix pa lang nakakagutom na, thanks for sharing Chef Vanjo..GOD BLESS ^_^

  3. can i pressure cook it nalng with the marinade?

  4. felisa t. wiggins says:

    now your talking about good food to eat w/ fingers (^L^)
    i do too barbecue ribs . thanks for different recipe and goodluck

  5. Hi Anna, its nice to hear from you. Kamusta na kayo? Ipapadala ko sa inyo yung ebook once complete na.

  6. Hi, what do you call this cut of pork meat and where do you buy it?


  7. Hi! Can I use beef spare ribs instead? Kasi beef spare ribs ang nabili ko… Do I need to add more minutes for the baking part para mas tender ang meat? Hope to hear from you kuya! I’m cooking this for tonight… Special kasi, NBA finals…. 7th game na!! Kaya I want to make this night so special for my husband. Thanks!

  8. Audrey says:

    Hi Kuya safe po ba kainin Ito ng mga bata kahit may beer?

  9. smallwood says:

    hello kuya thnk you so much ! it is great to learn how to cook and good healthty food ! im here at washington DC with my husband and u go to your site to look your recipe!
    god luck amd hope you make more good food

  10. Hi just made for supper tonight. katatapos ko lang kumain, it taste so good, we love it. Swak na swak sa hubby ko. Thanks Vanjo!

  11. Haha Donn, napatawa mo ako doon. Musta na?

  12. Thanks. I cooked this and my parents loved it. The meat was soft, juicy and tasty but I was expecting the taste to be like Friday’s but it wasn’t. I could have did something wrong in the process of preparation.

  13. hi,

    thanks for your video recipes! i always go to your site to see what will be our menu for the whole week.

    regarding this recipe, i think you need to put the meat in the fridge instead of leaving it in room temperature (for the marinating process) coz bacteria doubled very fast in room temp.

    take care, keep uploading and i’ll keep watching :-)

  14. Thank you for the wonderful feedback. How are you guys doing there in Ireland?

    For you and the rest of our kababayans all over the world, I would definitely give some extra time and effort to post more new videos and recipes so that everyone could still have the taste of home even if we are far away from her.

    See you around!

  15. great job, we tryed this at home over the weekend and everyone watched your vid, it a great to learn some new cooking skills, plently of us miss home food. Thank you . please keep updating us on more cooking skills.

  16. That looks sooo fall-off-the-bone. The glaze looks so attractive. Got me craving and it’s just 10 am!

  17. Used French’s Worcestershire sauce, MGD, and Kraft Hickory Smoked BBQ sauce.

  18. sharmayne says:

    ahh kuya ano gnamit mong brand ng Worcestershire sauce, beer at babrbeque sauce?

  19. You may use white wine charneli.

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