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Add a photoTried the directions for these ribs based on
"Cook's Illustrated" advice and they turned out fantastic.
Calculate 1 1/2 lbs. per person. Make it easy and buy St. Louis or babybacks, but if you get the whole slab, remove the "pork brisket" flap and the other bones ( I put it in a crock pot with seasonings and make shredded pork for tacos and enchiladas). Also there is a section of bone you'll need to remove. The upshot being you will only have 10-12 ribs per rack.
You will need:
sharp, heavy knife
foil
plastic wrap
oven rack and pan
brown paper bar or other container
Ingredients
- 6 Lbs. of spareribs
- 1/2 - 3/4 cup your favorite pork rub, store-bought or homemade (see links)
- 3 cups sweet BBQ sauce ( Kraft works fine)
Directions
- Using a very sharp chef's knife, remove the back flap of meat from the ribs.
- Running the knife underneath the ends of the actual spareibs, slice off and remove the bone that is attached to the ribs. Remove what meat you can and add it to the flap meat. You can cut this section up, smoke it for use in beans, etc., or give your dogs a treat.
- Generously rub on your seasonings, wrap the ribs in plastic wrap, refrigerate overnight.
- Heat oven to 300 degrees.
- Place the ribs on the rack with a pan beneath it to catch drippings.
- Remove plastic and wrap ribs in foil, bake 1 hour on the rack.
- Remove the foil, and bake ribs 2 hours. Save foil.
- Slater on BBQ sauce and bake another 30-45 minutes. Since bbq sauce contains sugar, which burn in the oven if left on too long, do not add sauce until the end.
- Ribs are done when the meat has drawn back from the bottom of the rib bone 1/4-1/2 inch.
- re-warp ribs in foil, place in paper bag or container for aqt least an hour. The ribs will stay warm, but more importantly, juice will flow back to the meat and tenderize it.
- Slather on more sauce, cut ribs, serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 663g | |
| Recipe makes 4 servings | |
| Calories 1601 | |
| Calories from Fat 1010 | 63% |
| Total Fat 111.99g | 140% |
| Saturated Fat 35.86g | 143% |
| Trans Fat 1.05g | |
| Cholesterol 381mg | 127% |
| Sodium 2484mg | 103% |
| Potassium 1543mg | 44% |
| Total Carbs 67.97g | 18% |
| Dietary Fiber 1.1g | 4% |
| Sugars 48.86g | 33% |
| Protein 73.68g | 118% |
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