Tender, juicy baked tropical spareribs are made in the oven for a year-round taste sensation.

Baked Tropical Spareribs Recipe


Pineapple, pomegranate, and lime flavor the homemade barbecue sauce for these scrumptious Baked Tropical Spareribs giving them a Caribbean flair. No grill is necessary, and the ingredients are available year-round. It’s the perfect choice for a taste of summer in the winter. The barbecue sauce is delicious on any type of ribs, burgers, and chicken or used as a dipping sauce.

Baked Tropical Spareribs Recipe

Tropical Barbecue Sauce:
1 teaspoon butter
1/2 cup sweet onions, finely chopped
3/4 cup light brown sugar
1 Tablespoon ground powdered dry mustard
1 cup cider vinegar
1 cup (8 ounces) crushed pineapple, undrained
3/4 cup ketchup
Juice of 1 lime
1/2 cup pomegranate juice
2 Tablespoons soy sauce
1 Tablespoon Worcestershire sauce

5 pounds pork spareribs cut into 2 to 3 rib pieces
Kosher salt and freshly ground black pepper

Preheat oven to 425 F. Line a shallow baking pan with nonstick foil.

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Place spareribs, meaty side up, in a single layer in the pan. Sprinkle with kosher salt and pepper. Roast for 20 minutes and drain off any excess fat.

While spareribs are cooking, place sweet onions in butter in a small saucepan and saute until soft and translucent. Add brown sugar, dry mustard, cider vinegar, pineapple, ketchup, lime juice, pomegranate juice, soy sauce, and Worcestershire sauce. Stir until combined and cook over medium heat until reduced and thickened, about 20 minutes.

Remove spareribs and reduce oven to 325 F. Turn spareribs over so bony side is up. Spoon about 1 cup of the sauce over the spareribs and bake 45 minutes. Turn spareribs over again to meaty side up and top with about 1 cup barbecue sauce. Bake an additional 45 minutes until tender.

Let rest 10 minutes, then serve Baked Tropical Spareribs with any remaining barbecue sauce on the side.

Yield: 4 to 6 servings

Baked Tropical Spareribs Recipe Photo ©2018 Peggy Filippone

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