Spare Ribs

Making Spare Ribs

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1. Remove the membrane from the back of the ribs. Mix the sugar, paprika, garlic powder, onion powder, mustard powder, salt and pepper and rub all over.

   Mark done

2. Heat the oven to 150°C / 300°F. Wrap the ribs tightly in a double layer of foil and set on a tray.

   Mark done

3. Bake for 2 hours 30 minutes until the meat is very tender and has shrunk back from the bones.

   Mark done Start 2 hr timer

4. Raise the oven to 220°C / 430°F. Unwrap the ribs, brush with the barbecue sauce and bake for 10 minutes until sticky.

   Mark done Start 10 min timer

5. Rest for 5 minutes and cut between the bones.

   Mark done Start 5 min timer

Tips for Making Spare Ribs

• Remove the membrane for tender ribs.
• Seal the foil tightly to trap steam.
• Glaze at the end so the sugar does not burn.

What to Serve with Spare Ribs

• Coleslaw
• Baked beans
• Corn on the cob
• Cornbread

Keeping and Reheating

Keeps for 4 days in the fridge. Reheat wrapped in foil at 160°C / 320°F for 20 minutes.

Nutrition per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: weights that include bone are counted as if all of it were eaten, so the figures run high. How the figures are worked out.