Spare Ribs…A Different Approach.
SPARE RIBS…A NEW APPROACH
(FOIL ROASTED BBQ GLAZED SPARE RIBS)
Back Ribs, for food serving purposes-are bones with little flesh
where 1 rack (the term for a whole serving)
MUST HAVE 10-13 bones-any fewer than this is called
“cheater rack”, come from between the spine (the long center backbone) & the mid rib.
From mid rib to belly side is now called SPARE RIB …
our center character for this prep issue.
The word “BABY” in Baby Back Ribs does NOT mean the ribs are from very young (baby) calf.
It just means such ribs are from cattle slaughtered on their marketable weights of 105-125kilos
and NOT from adult-ultra mature ones of 225-295kilos.
Spare Ribs have flatter & bigger bones than Back Ribs but presence of more fat in them,
when sliced with an amount of flesh, renders a more tender and tastier bite than Back Ribs’.
The cooking procedure is DIFFERENT…NOT the usual char-grilled.
But you’ll love the simplicity of prep as you savour the end result.
(FOIL ROASTED BBQ GLAZED SPARE RIBS)
Back Ribs, for food serving purposes-are bones with little flesh
where 1 rack (the term for a whole serving)
MUST HAVE 10-13 bones-any fewer than this is called
“cheater rack”, come from between the spine (the long center backbone) & the mid rib.
From mid rib to belly side is now called SPARE RIB …
our center character for this prep issue.
The word “BABY” in Baby Back Ribs does NOT mean the ribs are from very young (baby) calf.
It just means such ribs are from cattle slaughtered on their marketable weights of 105-125kilos
and NOT from adult-ultra mature ones of 225-295kilos.
Spare Ribs have flatter & bigger bones than Back Ribs but presence of more fat in them,
when sliced with an amount of flesh, renders a more tender and tastier bite than Back Ribs’.
The cooking procedure is DIFFERENT…NOT the usual char-grilled.
But you’ll love the simplicity of prep as you savour the end result.
Prep time: 10 mins.
Cook time: 1 hour 30 mins.
Total time: 1 hour 40 mins.
Makes/Serves: 2
Cooking needs: foil, brush, electric or gas range
Special instruction(s):
INGREDIENTS:
2 pieces fully cleaned spare ribs (kindly ask your butcher to be a bit generous in leaving thicker meat than their usual)
15 grams salt
8 grams ground black pepper
20 ml. EVOO (Extra Virgin Olive Oil)
100 grams BBQ Sauce-any of your choice (I used Stubb’s Original & found it great)
Cook time: 1 hour 30 mins.
Total time: 1 hour 40 mins.
Makes/Serves: 2
Cooking needs: foil, brush, electric or gas range
Special instruction(s):
INGREDIENTS:
2 pieces fully cleaned spare ribs (kindly ask your butcher to be a bit generous in leaving thicker meat than their usual)
15 grams salt
8 grams ground black pepper
20 ml. EVOO (Extra Virgin Olive Oil)
100 grams BBQ Sauce-any of your choice (I used Stubb’s Original & found it great)
PROCEDURES:
1. Pat dry your spare ribs. Season with salt and pepper.
2. Unto suitable range pan, lay flat your foil and place in the middle the ribs. Ensure size of foil is enough to cover ALL parts
when roasting.
3. Using brush, generously cover all parts and sides of ribs with BBQ Sauce.
4. Fold foil seeing to it that joints are also folded to ensure “steam trap”. Set aside.
5. Heat range to 300deg.F (148deg.Celsius) In middle rack pop in pan. Cook for 1 hour 10 minutes.
6. When done, withdraw pan, open foil and pour in EVOO to cover top of ribs. Use brush to scatter oil.
7. Increase range temp to 380deg.F (193deg.Celsius) and brown top part of ribs for another 20 minutes.
8. WOWIE. Adorn your serving plate and enjoy this simple approach to a tasteful bite with loved one.
Use your hands please.
1. Pat dry your spare ribs. Season with salt and pepper.
2. Unto suitable range pan, lay flat your foil and place in the middle the ribs. Ensure size of foil is enough to cover ALL parts
when roasting.
3. Using brush, generously cover all parts and sides of ribs with BBQ Sauce.
4. Fold foil seeing to it that joints are also folded to ensure “steam trap”. Set aside.
5. Heat range to 300deg.F (148deg.Celsius) In middle rack pop in pan. Cook for 1 hour 10 minutes.
6. When done, withdraw pan, open foil and pour in EVOO to cover top of ribs. Use brush to scatter oil.
7. Increase range temp to 380deg.F (193deg.Celsius) and brown top part of ribs for another 20 minutes.
8. WOWIE. Adorn your serving plate and enjoy this simple approach to a tasteful bite with loved one.
Use your hands please.
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.
Want a very easy & simple steak recipe?
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Thank you so much for submitting to YG. These look delicious! We hope you will continue to submit! kelli from YG
Yes Kelli. I did submit a lot of recipes (about 20-30) in the former format you had.
I will continue to do so.