I’ve been craving ribs for weeks now but didn’t quite have the time for all the fuss required. Finally, I succumbed to my desires and decided to give them a whirl this weekend. Ribs of this caliber need to be shared. So I opted to invite a couple of friends to lend a helping hand. They were given specific instructions to wear stretch pants, preferably with an elastic waistband.
There is nothing fast about cooking ribs. Well, that is if you want them to come out to a perfectly tender, fall-away-from-the-bone, consistency. I’ve actually cooked ribs several times over the years. The recipe below is for most people with regular kitchen ovens. What I did was cook them in an 18 quart electric roaster in the basement. It was the perfect way to keep my kitchen nice and cool while they cooked to perfection.
- 2 Tbl. kosher salt
- 2 Tbl. black pepper
- 2 Tbl. brown sugar
- 2 Tbl. chili powder
- 1 Tbl. paprika
- 1 Tbl. dried oregano
- 1 Tbl. dried thyme
- Mix the ingredients together in a small bowl until well combined. Set aside. Please note: this rub stores well in an airtight container.
- Racks of spareribs (roughly 7 lbs. combined)
- Preheat the oven to 350 degrees. Remove the membrane from the back portion of the ribs. The best way to do this is to gently separate the membrane from the bones with a butter knife. Then use paper towels to pull it away.
- Cover both sides with the spice rub listed above. Place both ribs on an elevated rack and sheet pan. Cover with foil and roast for 15 minutes at 350 degrees.
- Reduce the temperature to 250 degrees and continue to slow roast for 5-6 hours until the meat falls away from the bone. Check the liquid in the pan occasionally. Drain off halfway through the roasting process if too much has been collected. Once the roasting is complete, quickly grill the ribs for added flavor. Serves 6 people.