Oven-Barbecued Spareribs

Preparation info
  • Yield:

    6 to 8

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

This recipe was given to me by a first-rate chef, Gene Hovis, a native North Carolinian who now lives and works in New York City. It was given to him by his Aunt Rosie.


  • 2 slabs of lean spareribs (about 4 pounds each)
  • Salt to taste, if desired
  • Freshly ground pepper to taste


  • Preheat the oven to 400 degrees.
  • Sprinkle the spareribs with salt and pepper. Arrange slabs in each of 2 large baking dishes and bake 1 hour