How To Cook Spicy Tuscan Spare Ribs In The Oven
Prep time
Cook time
Total time
Oven roasted spare ribs make for a luscious appetizer or dinner.
Recipe type: Dinner
Cuisine: American
Serves: 4
  • 3 Tablespoons Brown Sugar
  • 2 Tablespoons Kosher Salt
  • 2 Dried Pasilla Peppers (ground - minus stems and seeds)
  • 1 Tablespoon Ground Cumin
  • 1 Tablespoon Paprika
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Onion Powder
  • ½ Tablespoon Dried Thyme
  • ½ Tablespoon Freshly Ground Black Pepper
  • ¼ Teaspoon Cayenne Pepper
  • ¼ Teaspoon Ground Cloves
  • 4 - 4½ Pounds Pork Spare Ribs
  • 42½ Ounces Canned Diced Tomatoes
  • 5 Cloves Garlic (chopped)
  • Cayenne Pepper (to taste)
  1. Combine the first 11 ingredients in a small bowl and thoroughly mix to combine.
  2. Lay rib rack out on a long piece of foil.
  3. Spread half of the spice mixture on one side of the ribs and pat down.
  4. Carefully flip rack over and apply remaining spice mixture to other side of ribs.
  5. Tightly wrap ribs in foil and refrigerate overnight. (you may want to place rack on sided pan in case any juices escape)
  6. Pull ribs from refrigerator and unwrap.
  7. Preheat oven to 350 degrees Farenheit.
  8. Place ribs in a pan large enough to hold them or create your own pan by using heavy duty foil (which is what I did).
  9. Place rack of ribs, bone side down on the foil.
  10. Mix the garlic into the tomatoes (and a bit more cayenne if you like) and cover the ribs with the mixture.
  11. Tightly cover pan with foil (or cover ribs with foil and crimp the edges together if making your own pan out the foil - make sure to turn edges up so that liquid doesn't escape and place the wrapped ribs on a baking sheet).
  12. Bake for 3½ hours.
  13. Remove from oven and let rest for 10 minutes before cutting into ribs.
If braising the ribs in foil, make sure that the top layer of foil is slightly tented as you crimp the sides together. It shouldn't be resting directly on top of tomatoes.
Recipe by My Man's Belly at