Barbecue Spare Ribs – The 1, 2, 3 way

I don’t cook ribs often.  When I do, I put them in the slow cooker slathered in Barbecue Sauce, but with twelve racks to cook one evening I couldn’t use the slow cooker – which would have held only one rack at a push, and being a slow cooker would have taken way too long.

So, I decided to try several methods.  This 1, 2, 3 way, a slow roasting way and another which boiled the ribs then oven roast them.

This was the way Allan preferred the ribs.  He said that the flavour was better and that they were tender and falling off the bone.  So, long and low seemed to be the way to go with ribs, be it in the slow cooker or the oven.

Barbecue Spare Ribs - The 1, 2, 3 way

Barbecue Spare Ribs – The 1, 2, 3 way

Barbecue Spare Robs – The 1, 2, 3 way

(http://mcraigweaver.com/recipes/ribs.stm)

Cook spareribs, in the oven, for a total of six hours at 225° F. For the first (1) hour cook the ribs in the oven at 225 degrees, but without the sauce.

Then wrap the ribs in foil and cook them two (2) hours.

For the final phase, remove the foil and cook them for three (3) more hours. Cover with sauce during the last two hours of cooking.

If you want to use this method on baby back ribs, make the time intervals 45 minutes instead of one hour: so (1) – 45 minutes without sauce or foil; (2) – 90 minutes wrapped in foil; (3) – 2 hours 15 minutes unwrapped. Cover with sauce last 90 minutes

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