Are spareribs pork or beef?

Spareribs are pork. They come from the belly side of the rib cage and have more fat and flavor than baby back ribs.

How do I know when spareribs are done?

Tender ribs bend easily when lifted and the meat pulls back from the bone ends. They are safe to eat at 145°F but need more time than that to become tender.

Can I cook these ribs on the grill?

Yes. Cook them over indirect medium heat with the lid closed, basting with the glaze, for about 1 1/2 hours.

Glazed Spareribs

Pork spareribs oven-roasted and basted with a tangy glaze of tomato sauce, molasses, vinegar, dry mustard and onion dressing mix. Serves 4.

Dairy-free High-protein

Allergens: none of the major food allergens in the ingredients as written. Check package labels, which can change.

Sticky glazed pork ribs with sesame seeds

Prep 10 min
Cook 1 hr 35 min
Total 1 hr 45 min
Yield 4 servings

Updated October 25, 2026

This is a classic, budget-friendly way to get sticky glazed ribs from your oven. The glaze is a pantry recipe: tomato sauce, light molasses, vinegar, dry mustard, a little oil and an envelope of onion salad dressing mix, boiled together for a few minutes.

Pour it over the ribs and roast, basting a few times, until the meat is tender. The same method works with pork back ribs or country-style ribs.

Ingredients

4 pounds pork spareribs
1/4 cup vinegar
1 can (15 ounces) tomato sauce
1/4 cup light molasses
2 tablespoons vegetable oil
1 envelope onion salad dressing mix
1 teaspoon dry mustard
1 cup water

Instructions

Heat the oven. Preheat the oven to 350°F (175°C).
Arrange the ribs. Place the spareribs meaty side up in a shallow open roasting pan.
Make the glaze. In a small saucepan, combine the vinegar, tomato sauce, molasses, oil, dressing mix, dry mustard and water. Bring to a boil, stirring constantly, and boil for 3 minutes.
Roast. Pour the sauce over the ribs. Roast uncovered for about 1 1/2 hours, basting 2 or 3 times, until the meat is tender and pulls back from the ends of the bones.
Serve. Cut into serving pieces and spoon the pan glaze over the top.

Nutrition per serving (estimated)

920Calories

24 gCarbohydrates

1 gFiber

22 gNet carbs

45 gProtein

70 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

High-protein Dairy-free Budget-friendly

Tips

Pork back ribs or country-style ribs can be used in place of spareribs.
Line the roasting pan with foil for easier cleanup. The glaze gets sticky.
If the glaze starts to darken too much, cover the pan loosely with foil.

Printable: safe cooking temperatures chart (PDF).

Questions about this recipe

Are spareribs pork or beef?: Spareribs are pork. They come from the belly side of the rib cage and have more fat and flavor than baby back ribs.
How do I know when spareribs are done?: Tender ribs bend easily when lifted and the meat pulls back from the bone ends. They are safe to eat at 145°F but need more time than that to become tender.
Can I cook these ribs on the grill?: Yes. Cook them over indirect medium heat with the lid closed, basting with the glaze, for about 1 1/2 hours.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Zinfandel or Syrah, or an amber ale. Wine pairing guide

More pork recipes

Cooking a different size or thickness? See rib cooking times.

All pork recipes | All recipes | Cooking guide and safe temperatures