LOOKING FOR AN OVEN SPARE RIBS RECIPE

[Boss .300 winmag]

Well anyone have one? 

[ribka]

I pressure cook first for around 30 min or can boil for around 40 to 50 min

pat dry cool a bit and finish in oven for 20 -30 min at 375 with a lite rub and fav bbq sauce.

[Boss .300 winmag]

Or crockpot one. 

[h20hunter]

Rub and leave overnight.  Make sure you peel the membrane. Bake covered for 6 hours at 280. Finish with sauce and the broiler.

[Blacklab]

Rub refrigerate 24hrs then braise w apple juice @ 250 for 2 1/2 hrs. Turn oven on broil coat ribs with fav bbq and carmelize. Watch close sauce suger burns easy. Tasty fall off bone ribs.

[deerhunter_98520]

Put your rub on the ribs the day before and wrap in saran wrap and put in fridge. The next day wrap them in foil with suran wrap still on it, make sure it's completely wrapped. Put them on a Cookie sheet to catch any drippings that may leak out and cook them at 225 for 3 hrs and they will be fall off the bone tender...Be careful when removing them from the foil the bones will slide right out. I put them back on the cookie sheet without being wrapped and put my favorite bbq sauce (sweet baby Ray's) and broil them until I I think the bbq sauce is cooked on then bring them out to cool then eat up and enjoy 

[h20hunter]

Well Boss did you try any of our methods? Where da pics of da pig meat?   

[Boss .300 winmag]

I did ribkas, well his name is rib.

Not pretty pig meat, but tasted good. After finishing in oven coated with honey. 

[Possum197]

I've tried a lot of ways and the best is to seal the rib rack in foil after coating with BBQ sauce. Then place in the oven at 300 degrees for 3 hours. The best BBQ sauce is "Show Me BBQ Sauce". You can google it and they will ship to you.

[Bean Counter]

Dry rub, cover loosely with foil,  and bake for about four hours @300*. Cut into four ribs per section, lather up with sauce, and grill 5 minutes per side once or twice. Close eyes + slam trigger!   

[Bean Counter]

I've heard mixed opinions from the culinary pros about putting a rub on too early. Something about the salt changing the meat if it sits on it too long