Spare Ribs

Spare Ribs – Who doesn’t like sweet and sticky spare ribs. These are a staple at our house and weather they are the thin or thick variety we love spare ribs. Braising them at a low temperature for a long time will give you beautiful moist and tender ribs.

For the sauce you need my Barbeque Sauce 2 recipe to glaze the ribs once they are cooked. It will give you plenty of sauce with some left overs.

Spare Ribs
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Spare Ribs - Who doesn't like sweet and sticky spare ribs. These are a staple at our house and weather they are the thin or thick variety we love spare ribs. Braising them at a low temperature for a long time will give you beautiful moist and tender ribs.For the sauce you need my Barbeque Sauce 2 recipe to glaze the ribs once they are cooked. It will give you plenty of sauce with a little left over.
Servings Prep Time
4 ½ hour
Cook Time
hours
Servings Prep Time
4 ½ hour
Cook Time
hours
Spare Ribs
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Spare Ribs - Who doesn't like sweet and sticky spare ribs. These are a staple at our house and weather they are the thin or thick variety we love spare ribs. Braising them at a low temperature for a long time will give you beautiful moist and tender ribs.For the sauce you need my Barbeque Sauce 2 recipe to glaze the ribs once they are cooked. It will give you plenty of sauce with a little left over.
Servings Prep Time
4 ½ hour
Cook Time
hours
Servings Prep Time
4 ½ hour
Cook Time
hours
Ingredients
  • 1-1½ kilo spare ribs these are the thin variety, see image.
For the Rub
For the Braise
Servings:
Units:
Instructions
  1. Combine all the dry ingredients in a small bowl
  2. Take the ribs and trim and excess fat off.
  3. Sprinkle the rub on both sides of the rack of ribs and rub it into the meat well. Set aside in the roasting pan for an hour or more.
  4. Preheat the oven to 150 degrees.
  5. When ready to cook, pour the vinegar and water over the ribs. Cover tightly with aluminum foil and braise in the oven for 1 and ½ hours. Braise in the lower part of the oven.
  6. Once cooked, remove to a cutting board and cut into individual ribs. Spoon over sauce to coat all the ribs and serve.
Recipe Notes

Who doesn't like sweet and sticky spare ribs. These are a staple at our house and weather they are the thin or thick variety we love spare ribs. For the sauce you need my Barbeque Sauce 2 recipe to glaze the ribs once they are cooked. It will give you plenty of sauce with a little left over.

Serve with rice and a salad or try my Cole Slaw recipe.

 

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A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.

Canapes


I don't have a many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

Arkiv

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