Spare ribs – the sequel. Part I can be found here.
I’m back!! What’s with all the glares? They had to marinate for a day, you know!:)
They are so worth it, though. These are pure perfection. I’m partial to ribs that are marinaded and prepared like this. The marinade seeps into the meat enough for it to leave a subtle flavor, but doesn’t take over the flavor of the meat, it just adds to it. On top of that the meat is so tender it literally melts in your mouth!
I know, I know … I’m rambling. You’ll just have to taste them for yourself to know what I mean. If you decide to make them, let me know what you think, ok!
Preheat your oven to 350F (175C).
I just wasn’t meant to be a vegetarian—I like eating meat too much. Neither is he. I’ve never seen a more natural carnivore like this little man here. With all the typical toddler food phases he goes through, meat, chicken and fish have always been a constant factor in his eating habits. He simply devours it. Here he is, waiting for his ribs.
I’ve ended the previous posting with a photo of the ribs tightly wrapped in aluminum foil. Now here’s what they look like after being marinaded for 24 hours. The meat became slightly darker but the marinade is also still on top of the ribs. This will be a flavor-bomb!
You can place them on a cookie sheet, but I prefer putting them in a large roasting tray. If there happens to be a crack in the aluminum foil somewhere, a roasting tray is easier to clean for me.
I usually give them 2 1/2 hours at 350F (175c), but my ribs weren’t very thick this time ’round so I took them out after 2 hours. You can do this faster, but I like to cook them slowly; they become real succulent that way. Genuine fall-off-the-bone kinda meat. Meat so tender you can cut it with a fork!
Here’s what they look like after I took them out of the oven. Nice and brown.
They’ll be great when you eat them like this, but just nice and brown isn’t enough for me. I want them perfect. For me the perfect ribs have a slightly roasted top layer. So I turn on the grill in my oven (as high as it goes), and grab the extra cup of sauce I’ve put in the fridge yesterday. Now baste the ribs with it. Don’t be afraid to use a generous amount.
And I mean a real generous amount. Let’s make these ribs stick to your ribs :)
Place them under a hot grill for roughly 5 minutes. Just to get a bit of crunch on top. These ribs are so good! I know I’ve said that a dozen times by now, but they really are. They hit all the right spots. I like to serve them with roasted or mashed potatoes and a salad on the side.
But I’m pretty sure they wouldn’t make a bad superbowl dish either!