Winter Ribs
Updated Sept. 10, 2025
- Total Time
- 2 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½tablespoon salt
- 2tablespoons sugar
- 1tablespoon ground cumin
- 1tablespoon freshly ground black pepper
- 1tablespoon paprika
- About 4 pounds spareribs
Nutritional analysis per serving (4 servings)
1295 calories; 107 grams fat; 34 grams saturated fat; 1 gram trans fat; 39 grams monounsaturated fat; 18 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 71 grams protein; 1081 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 275 degrees. Mix seasonings together and rub ribs all over with this mixture. Put them in a roasting pan in one layer. Bake, pouring off accumulated fat every 30 minutes or so, for 2 hours or longer, or until ribs are cooked through and very tender. (If you are in a hurry, cover roasting pan with aluminum foil, which will shorten the cooking time by about a third.)
- Step 2
When you are ready to eat, roast ribs at 500 degrees for about 10 minutes (or grill them or run them under a broiler), until nicely browned; watch carefully for burning.
Private Notes
Comments
This is my go-to recipe for a family that loves ribs.
So easy and always delicious.
A fantastic recipe. I added a half tablespoon of red pepper flakes to the mix, and let it sit for a half hour. But I would add water to the pan, elevate the ribs and tent them with tin foil to keep them moist. I reheated them like this and shazam, they were awesome.
I used brown sugar and sweet smoked paprika. Baked as written. Very nice!
Good flavor. Takes much longer to cook. Would boil much longer before seasoning. Patti does not like eating ribs
i have cooked this recipe several times a year since finding the recipe probably in or about 2006. it is perfect. every time. i am very surprised at comments about cooking time. i have occasionally picked up some ribs with more meat than real baby backs and they do take longer to cook.
The answer here has got to be the variability of oven temps. My oven runs hot, I'm sure, many others run low, you just have to get used to what you've got.