Tender Baked Pork Spare Ribs with Creamy Potato Salad

Few dishes satisfy the soul like tender, fall-off-the-bone pork ribs paired with a flavorful potato salad. This recipe is a complete and hearty meal that combines the deep, smoky richness of slow-baked spare ribs with the creamy, tangy freshness of a well-seasoned potato salad. Using a homemade dry rub and a beer-infused marinade, the ribs are cooked in foil for maximum tenderness and finished under the broiler for that irresistible sticky, caramelized glaze. Served alongside a bacon-loaded potato salad, this meal is perfect for family gatherings, BBQ nights, or weekend feasts.

Cooking Time

Prep time: 30 minutes
Marination time: 8 hours (or overnight)
Bake time: 1½ hours
Broil time: 10 minutes
Potato salad prep and cooking: 30–40 minutes
Total time: About 3 hours (excluding chilling)

Ingredients

For the Pork Spare Ribs:

• 2 racks of pork spare ribs (with a good layer of meat)

• 1 tsp salt

• 1 tsp dried garlic

• 2 tsp smoked paprika

• 1 tsp ground coriander

• ½ tsp chili pepper

• 1 tbsp sugar

• Fresh rosemary (optional)

• Heavy-duty aluminum foil and parchment paper

For the Marinade:

• 1 tbsp honey

• 2 tbsp Worcestershire sauce

• 1 tbsp mustard

• 3 garlic cloves (chopped)

• 1 glass of beer

For the Glaze:

• 2 tbsp BBQ sauce

• Reserved rib drippings

For the Potato Salad:

• 5–6 medium potatoes (skin-on, well washed)

• 5–6 pickled cucumbers (sliced)

• 1 red onion (thinly sliced)

• 10–15 strips of dried bacon

• Fresh herbs (parsley, dill, or chives)

For the Salad Dressing:

• 2 tbsp olive oil

• 1 tsp white balsamic vinegar

• ½ tsp sugar

• 1 tbsp Dijon mustard

Step-by-Step Cooking Directions

1. Prepare the Ribs
Remove the silver skin from the back of the ribs using a dry cloth. Pat ribs dry.

2. Make the Dry Rub
In a bowl, mix salt, dried garlic, paprika, coriander, chili pepper, and sugar. Rub this mixture thoroughly onto both sides of the ribs. Optionally, place fresh rosemary sprigs on top for aroma.

3. Marinate the Ribs
Place the seasoned ribs in a covered baking dish or wrap and refrigerate for at least 8 hours or overnight.

4. Prepare the Marinade
In a separate bowl, mix chopped garlic, honey, Worcestershire sauce, mustard, and beer. Set aside.

5. Wrap and Bake
Tear off two large sheets of heavy-duty foil and layer each with parchment paper. Place each rack of ribs meat-side down, pour the marinade evenly over both, and seal the foil packets tightly.

6. Bake the Ribs
Preheat the oven to 180ºC (356ºF). Place foil packets on a baking sheet and bake for 1 to 1½ hours until very tender.

7. Collect Drippings and Glaze
Open the foil packets carefully, letting the steam escape. Transfer ribs to a foil-lined tray. Pour drippings into a saucepan, add BBQ sauce, and simmer until thickened (about 5 minutes). Brush the sauce over the ribs.

8. Broil to Finish
Broil the ribs for about 10 minutes until the glaze is bubbly and caramelized.

9. Prepare the Potato Salad
Boil washed potatoes with skin until tender. Drain and let cool slightly. Slice pickled cucumbers, onion, and crispy-fried bacon. Chop herbs finely.

10. Make the Dressing
Whisk olive oil, white balsamic vinegar, sugar, and Dijon mustard.

11. Assemble the Salad
In a large bowl, combine boiled potatoes, cucumbers, onion, bacon, and herbs. Toss with the dressing right before serving.

Nutritional Information (approximate per serving, serves 6–8)

• Calories: 620 kcal

• Protein: 32g

• Fat: 40g

• Carbohydrates: 28g

• Fiber: 4g

• Sugar: 6g

• Sodium: Moderate (depending on pickles and seasoning)

The Origins and Popularity of the Recipe

Pork ribs have long been a staple in American barbecue, with roots stretching from the Southern U.S. to backyard grills worldwide. The technique of slow-cooking ribs in foil, then finishing under high heat, balances tenderness and char. Paired with potato salad—a side beloved in German, American, and Eastern European cuisines—this combo has become a BBQ essential across cultures.

Reasons Why You’ll Love the Recipe

• The ribs are juicy, tender, and packed with flavor

• The marinade is simple yet bold with smoky and tangy notes

• Potato salad adds creamy, crunchy contrast

• Perfect for gatherings, holidays, or summer meals

• Easy to customize the spice level and sweetness

• Feeds a crowd affordably

Health Benefits

While indulgent, this meal offers solid nutrition:

• Pork is a rich source of protein and iron

• Garlic, mustard, and herbs offer anti-inflammatory benefits

• Potatoes contain fiber, vitamin C, and potassium

• Olive oil and vinegar support heart health
  To make it lighter, opt for leaner ribs and skip the bacon or use turkey bacon.

Serving Suggestions

• Serve ribs hot, garnished with fresh herbs or chili flakes

• Potato salad can be served chilled or room temp

• Add a corn on the cob or coleslaw side for variety

• For picnics or buffets, keep potato salad chilled until serving

Common Mistakes to Avoid

• Skipping the marination step—flavor needs time to develop

• Not sealing foil packets well—steam must stay inside for tenderness

• Overcooking the ribs—they should be tender, not dry

• Dressing the potato salad too early—it can become soggy

• Not using parchment paper inside foil—prevents sticking and bitterness

Pairing Recommendations

Drinks:

• A light beer or wheat ale complements the pork

• Lemonade or iced tea for non-alcoholic options

Sides:

• Cornbread

• Pickled red onions

• Grilled vegetables

Desserts:

• Apple pie

• Lemon bars

• Grilled peaches with honey

Cooking Tips

• Use beer with mild bitterness—avoid overly hoppy types

• Thicker ribs may need longer baking time

• Crisp the bacon first for best texture in the salad

• Use Dijon for smoothness or whole-grain mustard for texture

• Chill potato salad ingredients before mixing if making ahead

Similar Recipes to Try

• Honey Garlic Baked Ribs

• BBQ Pulled Pork Sandwiches

• Southern-Style Mac and Cheese

• Loaded Baked Potato Salad

• Grilled Chicken with German Potato Salad

Variations to Try

• Spicy Ribs: Add cayenne or hot sauce to the marinade

• Sweet & Sticky: Increase honey and add a splash of soy sauce

• Tangy Salad: Use pickled red onion or add chopped apple

• Tex-Mex Style: Add cumin, chipotle, and corn to the potato salad

• Low-Carb Option: Swap potatoes with cauliflower in the salad

Ingredient Spotlight: Pork Spare Ribs

Pork spare ribs are cut from the belly side of the rib cage and are meatier and more flavorful than baby back ribs. When slow-cooked and sealed in foil, their natural fat renders down, keeping them moist. The bones also help deepen flavor during roasting, especially when paired with a smoky, slightly sweet dry rub.

Conclusion

This Tender Baked Pork Spare Ribs with Creamy Potato Salad recipe is a masterclass in contrast—meaty yet fresh, sweet yet tangy, indulgent yet balanced. Whether you’re hosting a summer BBQ, planning a festive family dinner, or just craving something hearty and delicious, this meal delivers satisfaction in every bite. The method is straightforward, the ingredients are common, and the result is unforgettable.

10 Comprehensive Frequently Asked Questions

1. Can I use baby back ribs instead of spare ribs?
Yes, but reduce baking time by 15–20 minutes since they’re smaller and leaner.

2. Do I have to use beer?
No, you can substitute with broth, apple juice, or even soda like cola.

3. Can I grill the ribs instead of baking?
Yes! Wrap and cook on indirect heat, then finish over direct heat for a crispy glaze.

4. Can the salad be made ahead of time?
Yes, just store the dressing separately and mix before serving to keep it fresh.

5. What’s the best mustard for the marinade?
Dijon adds creaminess, but yellow mustard or whole grain work too.

6. How do I know when the ribs are done?
They should bend easily and the meat should pull back from the bones slightly.

7. Can I skip the bacon in the salad?
Yes, or use turkey bacon or sautéed mushrooms for a vegetarian option.

8. Is there a non-alcoholic glaze alternative?
Use apple cider vinegar and a splash of broth with the honey and mustard.

9. Can I freeze the cooked ribs?
Yes. Wrap tightly in foil or vacuum-seal and freeze for up to 2 months.

10. What can I do with leftover ribs?
Shred the meat for tacos, sandwiches, or add to baked potatoes for a second meal.