1/2 Rack Of Spare Ribs Recipe

Spare Ribs

1. 1

   Preheat and prepare ribs

   Preheat oven to 300°F (150°C). Remove ribs from refrigerator and pat dry with paper towels. Using a sharp knife or kitchen towel, peel and remove the thin silver membrane from the bone side of the rack if it is still attached (this helps tenderness).

2. 2

   Make dry rub

   In a small bowl combine kosher salt, black pepper, garlic powder, smoked paprika, brown sugar and onion powder. Mix thoroughly so brown sugar is evenly distributed.

3. 3

   Apply mustard and rub

   Brush both sides of the ribs lightly with the mustard (acts as a binder). Rub the dry rub mixture evenly over both sides of the ribs, pressing gently so it adheres.

4. 4

   Prepare foil wrap

   Lay out a large sheet of aluminum foil (long enough to fully wrap rack) and drizzle the center with the apple cider vinegar and the water. Place the ribs meaty side up on the foil, then fold the foil tightly around the ribs to form a sealed packet. Lightly oil the outside of the foil to prevent sticking and help browning if desired.

5. 5

   Bake low and slow

   Place the foil-wrapped ribs on a baking sheet and bake in the preheated oven for 2 to 2 1/2 hours, or until the meat is tender and pulls back from the bone tips about 1/4 to 1/2 inch. Check at 2 hours for tenderness; total time depends on thickness.

6. 6

   Unwrap and glaze

   Carefully open the foil packet (watch for hot steam). Drain and discard any excess liquid if you prefer. Increase oven temperature to 425°F (220°C) or preheat a grill to medium-high. Brush a generous layer of BBQ sauce over the meat side of the ribs.

7. 7

   Caramelize the sauce

   Return the ribs (uncovered) to the oven on the baking sheet for 8–12 minutes, or place on the grill for 5–8 minutes, turning once and basting again, until the sauce is bubbly and slightly charred at the edges. Keep an eye to avoid burning.

8. 8

   Rest and serve

   Remove ribs from oven or grill and let rest for 5–10 minutes. Slice between the bones to separate into individual ribs. Serve with additional warmed BBQ sauce on the side.