Smoky, dry-rubbed spare ribs at approximately 420 calories. Slow-roasted to render out the fat, finished with a paprika-chilli rub.
These Spicy Oven-Baked Spare Ribs are roasted meaty-side down first to render out excess fat before the dry rub goes on, so you get all the smoky, spicy flavor without carrying the extra grease. It is a genuinely satisfying finger-food dinner at around 420 calories and 10 WW Classic Points per serving.
Recipe Info
Serves: 4 | Prep Time: 10 minutes | Cook Time: 1 hour | Calories per serving: ~420
Nutrition per Serving (Estimated)
Protein: 45g | Fat: 24g | Carbohydrates: 2g | Fiber: 1g
WW Classic Points: Approximately 10 points per serving (estimated from the original 12-point recipe, updated to reflect a smaller total quantity of ribs and more thorough fat draining). Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 1.4kg / 3lb pork spare ribs
- 1 tablespoon paprika
- 2 teaspoons chilli powder
- 3/4 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/4 teaspoon garlic powder
- 1/8 teaspoon freshly ground black pepper
Instructions
- Preheat the oven. Preheat to 230C (450F / Gas Mark 8).
- Render the fat. Place a single layer of ribs, meaty side down, in a shallow roasting tin fitted with a wire rack if you have one, so the fat can drip away. Roast for 30 minutes, then remove and drain off all the fat from the tin.
- Season. Combine the paprika, chilli powder, salt, dry mustard, garlic powder, and black pepper, and sprinkle evenly over the ribs.
- Finish roasting. Turn the oven down to 180C (350F / Gas Mark 4). Roast the ribs, meaty side up, for a further 30 minutes to 1 hour, until the meat is tender and pulls easily from the bone.
Serving Suggestions
- Serve with a crisp cabbage slaw for crunch and freshness
- Pair with corn on the cob or a small portion of baked beans
- Add a side of steamed green beans to round out the plate
- Serve with extra lemon wedges for a bright finish
- Great for outdoor entertaining alongside other grilled dishes
Tips and Variations
- Roasting on a wire rack lets more fat drip away than roasting directly in the tin
- Draining the fat thoroughly after the first roast makes a real difference to the final calorie count
- Beef ribs can be used instead of pork, though the cooking time in the second stage will run closer to 1 to 1.5 hours
- Adjust the chilli powder up or down to suit your spice tolerance
- A squeeze of lime just before serving cuts through the richness nicely
Why This Recipe Works
Roasting the ribs meaty side down first and thoroughly draining the fat before the rub goes on trims a meaningful amount of fat compared to the original method. The dry rub still delivers plenty of smoky, spicy flavor, proving you do not need extra oil or a sugary glaze to make ribs feel indulgent.
Storage and Reheating
Store cooled ribs in an airtight container in the refrigerator for up to 3 days. Reheat in a 180C (350F) oven, covered with foil, until warmed through. These also freeze well for up to 2 months.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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