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Pork Spareribs |
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| Ingredients: |
THE RIBS:
1 or 2 Racks (3.5 lbs each) well-trimmed pork spareribs
S&P |
THE SAUCES:
Cranberry Glaze
Cherry Cola Glaze
Purchased BBQ Sauces
Penzy Dry Spices [for Tom]
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| Procedures: |
A day ahead, [or earlier on serving day]:
Position racks in top and bottom thirds of oven and preheat to 325o.
Cut the ribs in half. Sprinkle each half with salt and pepper and wrap each half rib rack tightly in foil, enclosing completely.
Bake until ribs are very tender, switching positions of baking sheets halfway through baking, about 2.5 hours total.
Cool ribs slightly in foil and pour off any fat from foil packets. (Can be prepared 1 day ahead or earlier in the day of serving. Keep covered in foil packets and refrigerate. Let stand at room temperature 1 hour before continuing.)
The next day, [or later in the day on serving day]:
Preheat oven to 325o.
Cut ribs between bones into groups of 2-3 ribs.
Add sauce [or dust] to ribs to coat.
Bake ribs on foil loosely covered with additional foil, until brown and glazed, about an hour.
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| Notes: |
2025-11-14: Served with a few deli salads and a Cabernet Sauvignon, followed by a scotch pudding.
2022-08-28: We cooked 2 full racks for SKDL, served with pasta-artichoke salad and roasted ears of corn.
2020-10-09: A little dry, again. We had no tomato-based BBQ sauce.
2020-08-21: Cooked in the normal fashion, this rack was a little dried out. Served with baked potato and baked beans.
2017-05-29: Added to our cookbook.
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04/23/2026
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