1-Getting oven pork spare ribs just right: starts with the right setup, and this guide walks you through it simply. Begin by preheating your oven to 300 degrees Fahrenheit and preparing your St. Louis-style pork spare ribs, which weigh 4 to 5 lbs for two racks. Remove the ribs from packaging, pat them dry if needed, and don’t forget to remove the membrane for better tenderness.

2-Season the ribs: generously with 2 teaspoons of kosher salt, focusing on the meaty side. Slice the racks into individual ribs by cutting between the bones, then arrange them meaty side up on a rimmed half sheet pan in a single layer. Pour about 1 cup (roughly two-thirds of your 18 ounces of barbecue sauce) over over the ribs and toss to coat evenly, then cover the pan tightly with heavy-duty foil to lock in moisture.

3-Bake the ribs: covered for 1 hour and 45 minutes to make them tender. After that, remove the foil and baste with half of the remaining barbecue sauce, about one-third cup. Crank the oven up to 350 degrees Fahrenheit and bake uncovered for 30 minutes to caramelize the edges, then baste again with the final portion and bake for 20 to 30 more minutes until the sauce is sticky and glazed. Let the ribs rest before serving, and you’ll have a flavorful pork spare ribs recipe ready for your next gathering.