Meat
BBQ Spare Ribs
It doesn't matter if you are using baby backs or St. Louis style ribs the true secret to tender fall off the bone great tasting ribs is "Low and Slow and Covered".
Try this recipe next time making ribs in the oven and you'll never make them any other way again
Directions
- Take a sheet pan and line it with aluminum foil, since it is going to be a long time cooking you may want to double line the pan with foil.
- About 1 hour before cooking, place the rack of ribs on the sheet pan and pat dry with paper towels.
- Brush the mustard onto both sides of the ribs, Now very lightly salt & pepper the rack.
- Taking the chili powder put a fairly concentrated layer on both sides of the rack ending with meat side up.
- When you are ready to cook place the ribs in a 275º oven for about 1 hour.
- After an hour remove from the oven and tent the sheet pan with more foil making sure you have a tight seal all around the pan.
- Place the ribs back in the oven for 2 more hours.
- At the end of the 3rd hour, remove from the oven and cover the top of the rack with a layer of BBQ sauce.
- Retent making sure the foil is not in contact with the ribs and there is a tight seal on all sides.
- Place back into the oven for an additional 1 hour.
- At this point the ribs should be done and should read at least 145º on an instant read thermometer and are ready to cut and serve, but if you want you can put on broiler for a minute or two to crisp up the sauce, or you can make them in advance and apply more BBQ sauce and place them on the grill to heat up.
- Cut individual ribs between the bones and serve.
- Depending on how big an eater you are serving one rack can be for one or two people for a main course.