When the rib meat becomes tender to your satisfaction, uncover, season a bit more of brush with BBQ sauce and cook for another 20-30 minutes to get a nice, crispy skin before you serve it. The lower heat will slowly melt the fat, dissolve the connective tissue and convert the meat into a tender, flavorful delicacy. If you know it it to be a bit stronger go with 275 F. We recommend 275 to 300 F as ideal oven temperature, depending on the calibration of your oven. The parchment paper creates a barrier, plus no bits of aluminum will get stuck to the ribs. The reason is food safety – when aluminum foil comes into contact with seasonings on the surface of meat a lot of aluminum can seep into the meat. It is best if the ribs are ‘sandwiched’ in between two layers of parchment paper and then tightly covered with aluminum foil. Line a baking sheet with aluminum foil first and then parchment paper. If the full rack is really large consider cutting it in two (completely optional). Next nicely season the ribs on both sides with salt and pepper at a minimum or liberally apply a dry rub blend. We usually leave it, it is tasty and even though it cooks faster than the rest becomes nice and crispy. NOTE: There is typically a section of meat hanging flat over the center area of the spare ribs (part of the diaphragm). Using the tip of a knife or scissors lift the membrane up, get a hold of it using a paper towel and peel it off. It will only become tough and chewy in the oven, so remove it. You will notice that the rib bones are covered with a translucent membrane that helps hold them in line, similar to silver skin. Pat dry the rack with a paper towel and turn it with the meatier side facing down. Prep the ribs while your oven is heating. You Will Also Needīaking sheet large enough to fit the spare ribs in (half sheet usually works), parchment paper, aluminum foil, paper towels, sharp boning knife or kitchen scissors, salt and pepper, your favorite pork seasoning blend/BBQ rub and/or BBQ sauce. The best way to cook spare ribs is low and slow and this definitely carries over to this ribs recipe. As much as people want to rush the process and cook the spare ribs fast – this is not a cut of meat that will taste best if you rush it. Consequently they lend themselves particularly well to simmering/ braising and then grilling or slow roasting in the oven. The meat of pork ribs is a little tough, with plenty of fat and a rich flavor. Luis style cut (not needed for this recipe, indicated for your benefit). A full rack of pork spare ribs with indications of parts to be removed to convert it into St.
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