Favourite Oven Spare Ribs Food

COOKING SPARE RIBS IN THE OVEN

Steps:

• Rinse and remove silverskin from the ribs, and pat dry. On a large baking sheet, lay a large piece of foil out, enough to fold over and enclose the ribs. Lay ribs on a baking sheet and rub the spice rub on both sides of the ribs. Fold the foil and seal so that the ribs can steam within the foil. Cook ribs for 3 hours at 300 degrees Fahrenheit. Once cooked, pre-heat broiler/grill to medium heat. Pull back the foil so the ribs are exposed, and baste the meaty side of the ribs with BBQ sauce. Place the ribs, meaty side-up, and grill/broil for 5-10 minutes until the sauce has thickened and crisped slightly. If you don't like your sauce caramelized, once coated, return the ribs to the oven for 20 minutes, uncovered.

EASY FALL OFF THE BONE OVEN-BAKED RIBS

Steps:

• Heat oven to 275° Fahrenheit (135C).
• If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below.
• Season both sides of the ribs with a generous amount of salt and pepper. If you are using a spice rub, add season the ribs with it now. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half for them to fit into the pan).
• Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 ½ to 3 ½ hours. We like to check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.
• While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
• Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.
• Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
• Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
• Optional: Move an oven rack near the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they broil so the sauce does not burn.)
• Store baked ribs, in an airtight container, in the refrigerator for up to 3 days. Freeze, wrapped in foil or freezer paper and in an airtight container, for up to 3 months. Thaw in the refrigerator, and then reheat.
• To reheat the ribs, wrap in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that's been warmed over the ribs before serving.

SPARE RIBS IN OVEN

Steps:

• Preheat your oven to 275-300 F (depending on how strong your oven is) and line an appropriately sized baking sheet with aluminum foil (for easy clean up), then place a sheet of parchment paper on top***
• Trim the rack of spare ribs from any excess fat, pat them dry with a paper towel. Turn the rack with the meaty side down and identify the membrane that runs across the length of the rib bones. Peel it off using a paper towel to eliminate slipperiness.
• Liberally season the rack of ribs on both sides and place onto the baking sheet. If you need to cut the rack in two to achieve a better fit, do so.
• Cover the ribs with a sheet of parchment paper, then aluminum foil - tuck it around the edges of the baking sheet to create air tight seal.
• Place in the oven for 2 hours.
• After 2 hours unwrap the cover and check the meat for tenderness. If satisfied, remove the covering, season with more dry rub or brush with BBQ sauce on both sides. (If you feel that the meat can use a little longer in the oven, go for another 20 mins and check again).
• Place the uncovered ribs back in the oven for 20-30 mins more, as needed (you want a nice crust to form and the meat to be super tender).
• Transfer to a cutting board, use tongs and a sharp chef's knife to slice the ribs, brush with BBQ sauce again (if using) and serve.

DAD'S SPARE RIBS

Steps:

• Place the spare ribs, cider vinegar, soy sauce, rice wine vinegar and sugar in a large bowl. Add 2/3 cup water and stir to combine. Place the spare ribs and the liquid in a large pot over low heat. Cover the pot and bring to a gentle simmer. Cook until the meat begins to come apart from the bone, about 40 minutes.
• Remove the spare ribs from the pot using a slotted spoon. Increase the heat to high and let the sauce reduce until it looks glazy, 5 to 10 minutes. Add the honey and sprinkle with pepper and let the sauce simmer, about 1 minute. Pour the sauce over the spare ribs and mix to combine. Serve immediately.

FALL-OFF-THE-BONE STICKY BARBECUE RIBS

Steps:

• If there's a thin membrane on the back of the ribs, peel this off as best you can. The length of the ribs will be determined by the size of your roasting tin and barbecue - leave them whole or cut in half or thirds. Tip the ribs into a large, deep roasting tin. Whisk the rest of the ingredients together in a bowl until completely combined, then pour this over the ribs. Toss the ribs in the sauce using your hands to ensure they're completely coated. Cover the tin with foil, shiny-side down. To cook straightaway, simply leave to marinate while the oven heats up, or chill the ribs overnight.
• Heat the oven to 160C/140C fan/gas 3 and bake the ribs for 2 hrs 30 mins-3 hrs, turning once or twice until the bones are exposed and the meat is pull-apart tender. When the ribs are cooked, leave to cool a little, then lift onto a tray using tongs. Pour the sauce from the tin into a saucepan and bring to the boil. Reduce the heat and simmer for 25-30 mins, stirring occasionally until thickened. Leave to cool. The sauce and ribs can be prepared up to two days ahead and chilled.
• Light the barbecue and wait until the coals are ashen, or set a gas barbecue to medium. Put as many ribs on the grill as you can fit, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce and turning every minute or so until the ribs are well-coated, charred at the edges, caramelised and sticky. Repeat with any remaining ribs and sauce if they didn't all fit on the grill at once. Serve piled high on a platter with the reserved sauce on the side for slathering on top. Any leftover sauce will keep chilled in the fridge for up to a week.