Oven Roasted Spare Ribs

As part of my rib experiment I chose three ways to prepare ribs in the oven; a method called “1, 2, 3”, a method that involved boiling the ribs first and this way, which calls for long, slow roasting in the sauce.

Now, it may be said that when you are cooking for others it isn’t the time to experiment.  But, in my defence, really I had no choice.  I usually cook ribs in the slow cooker, and with twelve racks to cook in one evening that just wasn’t possible.  Excuses over.  It was a great opportunity to try out different methods and find which Allan liked best.

He said that he liked these ribs, the flavour was good and that they were tender.  The winner though, of the three methods, was the 1, 2, 3  method.

Barbecue Spare Ribs - cooked low and coated in sauce

Barbecue Spare Ribs – cooked low and coated in sauce

Spare Ribs – slow roast with sauce on

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

Cover raw ribs with sauce.

Use a rib-rack to cook ribs standing up. (I didn’t have one, so had to lay them flat.)

Cook at 225°F for 4½ to 5 hours for spareribs -(3¾ to 4½ for baby backs).

Add more BBQ sauce just before serving, or serve extra sauce on the side.

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