Spare Ribs

Yield 2-3 servings

 

 

Ingredients:

 

2 to 2 ½ pounds pork spare ribs

 

1 teaspoon salt

 

½ teaspoon coarsely ground black pepper

 

Barbecue sauce

 

 

 

Directions:

 

Heat oven to 275° Fahrenheit (F.)

 

If necessary, remove the membrane covering the bone side of the ribs by slipping a sharp knife under the edge of the membrane, grasping it and pulling it towards the opposite end of the ribs. If necessary, repeat process with any membrane that does not tear off.

 

Season each side of the rack with half of the salt and pepper.

 

Cover the bottom of a Swiss roll pan with parchment paper.

 

Place the ribs, meat-side up, on top of the parchment paper.

 

Cover the pan and ribs with a second sheet of parchment paper

 

Seal the pan with tin foil over top of the parchment paper. Curl the edges of the tin foil around the edges of the pan to create a packet.

 

Place the pan in the middle of the oven and bake two and a half hours.

 

Remove rib packet from oven and place on an ovenproof surface.

 

Increase oven heat to 350°F.

 

Remove the top layer of tin foil and parchment paper from the ribs.

 

Brush the top of the ribs with barbecue sauce.

 

When the oven reaches 350°F, place the ribs back in the oven for 30 minutes. The barbecue sauce should carmelize. The bones should come away from the meat when pulled.

 

Remove ribs from oven. If desired, cut into serving sections or individual ribs.

 

Plate and serve with additional barbecue sauce on the side.