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Oven Spare Ribs
Note: use spare ribs not baby back ribs since baby back ribs don't have enough fat and will dry out.
2.5-3.5 lb rack of pork spare ribs
dry rub spices (I use a mixture of Penzey's Northwoods spice blend and Montreal steak seasoning)
1.75 c BBQ sauce
Let ribs rest at room temp for an hour. Preheat oven to 300 F. I rinse and then dry the meat with a paper towel. Rub dry spices on. Place ribs on a roasting rack, cover rack with foil, and put in the center of the oven (I use one that we also use for turkeys). Cook for 1 hour. Remove foil. Cook another hour. Baste with 0.75 c of BBQ sauce. Cook for another 1.5 hours. Baste with more BBQ sauce, and let rest in tin foil for at least 45 minutes. Serve with more BBQ sauce if desired.
2.5-3.5 lb rack of pork spare ribs
dry rub spices (I use a mixture of Penzey's Northwoods spice blend and Montreal steak seasoning)
1.75 c BBQ sauce
Let ribs rest at room temp for an hour. Preheat oven to 300 F. I rinse and then dry the meat with a paper towel. Rub dry spices on. Place ribs on a roasting rack, cover rack with foil, and put in the center of the oven (I use one that we also use for turkeys). Cook for 1 hour. Remove foil. Cook another hour. Baste with 0.75 c of BBQ sauce. Cook for another 1.5 hours. Baste with more BBQ sauce, and let rest in tin foil for at least 45 minutes. Serve with more BBQ sauce if desired.