Salt and Pepper Spareribs

James Beard

Author and Educator

Beard’s original recipe called for one hour of roasting, but that is not enough for today’s larger pigs. Let the final tenderness of the meat be your guide, and allow at least 1 1/2 hours.


4 servings


  • 4 pounds spareribs
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly grated black pepper


Cut the spareribs into manageable slabs. Sprinkle liberally with the salt and pepper. Place on the rack of a broiling pan. Roast 30 minutes in a preheated 350ºF oven. Turn the ribs and roast 30 minutes longer. Turn again and continue roasting until browned and very tender, about 30 minutes longer. Let stand for 10 minutes, then cut between the bones into individual ribs.