Spare Ribs

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

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.
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Cook Time 1 hr
Total Time 1 hr
Course Main Courses, Picnic Fix´ins
Cuisine Pork Recipes
Servings 4

Ingredients
  

  • 1-1½ kilo spare ribs these are the thin variety, see image.

For the Rub

  • 60 gr dark brown sugar
  • 1 teas salt
  • 1 teas garlic
  • ½ teas cayenne pepper
  • 2 teas freshly grated black pepper
  • 1 tbsp red paprika

For the Braise

  • dl apple cider vinegar
  • 1 dl water

Instructions
 

  • Combine all the dry ingredients in a small bowl
  • Take the ribs and trim and excess fat off.
  • 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.
  • Preheat the oven to 150 degrees.
  • 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.
  • Once cooked, remove to a cutting board and cut into individual ribs. Spoon over sauce to coat all the ribs and serve.

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.
 
Tried this recipe?Let us know how it was!

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Canapes

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

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.
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