Recipes Ingredients Meat & Poultry Pork Recipes Grilled Ribs 3.6 (69) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 3 hrs 20 mins Servings: 12 A slow roast in the oven makes these ribs tender, succulent, and delicious. Ingredients Coarse salt and freshly ground pepper 3 tablespoons light-brown sugar 3 tablespoons chili powder 4 slabs pork spareribs (about 2 ¼ pounds each) 1 ½ cups Tangy Barbecue Sauce Safflower oil, for brushing Directions Preheat oven to 300 degrees. Mix together 1/4 cup plus 1 tablespoon salt, 1 1/2 teaspoons pepper, the sugar, and chili powder. Rub seasoning evenly over both sides of ribs. Transfer ribs, bone side down and slightly overlapping, to 2 rimmed baking sheets. Cover tightly with parchment-lined foil, and bake until tender, 2 1/2 to 3 hours. Divide barbecue sauce in half; reserve 1 half for serving. Heat grill to medium-high. Brush grates with oil. Remove ribs from baking sheets, and grill, turning occasionally and brushing with barbecue sauce, until charred, 2 to 5 minutes. Cut between each rib to separate. Serve with remaining barbecue sauce. Rate it Print