My sous chef is here visiting and he is a total spare ribs freak. I don’t make a lot of ribs: too messy to eat and they get stuck in my teeth. Yes, I’m that girl. We did an online search and came up with this recipe. It was originally posted by Fifteenspatulas. I’d never heard of that blog before, but you can’t go wrong with a 4.9 out of 5 rating. I’m going to look for more of their recipes because these turned out fabulously.
4 to 5 pounds of St. Louis-Style Pork Spare Ribs
2 teaspoons kosher salt
18 ounces barbecue sauce, 1.75 cups, either store bought or homemade
Season two racks of St. Louis Style Spare Ribs with 2 teaspoons of salt, concentrating it on the meaty side of the ribs,
Cut the rack into individual ribs, cutting in between the bones
Place the ribs on a rimmed half sheet pan and drizzle with about 1 cup of your favorite BBQ sauce. I used Sweet Baby Rays because my sous chef was here and that’s his favorite. Toss the ribs in the sauce until evenly coated.
Arrange the ribs on the pan, placing them meaty side up.
Cover the pan very tightly with aluminum foil. You really want to create a tight seal here.
Bake the spare ribs for 1 hour and 45 minutes at 300 degrees, then remove the foil. They will look fairly unglazed at this point.
Take half the remaining barbecue sauce and baste the ribs.
Bake the ribs uncovered for another 30 minutes. They should be starting to get some caramelization on the edges, but they need another basting. So baste the ribs with the remaining barbecue sauce, about 1/3 cup.
Bake the ribs another 20 to 30 minutes in the oven. They should look wonderfully glazed by now.
* From the Recipe Box:
Remember to remove the silverskin from the ribs. You don’t want to eat it and it’s very hard to even bite through.
These were amazing. Yes, you heard me, the non-meat eater, say that. Next I’m going to find good Asian sauce recipe to make for the ribs. I actually can’t wait. I’ll keep you posted.
and remember what Albert Einstein said: Insanity is doing the same thing over and over again and expecting different results. Big kiss, Lynn
From the Recipe Box 