Barbecue Spare Ribs!

Number Six - Barbecue Spare Ribs!

I always wondered how a pig could "spare" his ribs, but I was always glad that he could! This is the very easy way to make barbecue ribs, not out on the grill as most Texans prefer, but in the oven! You will swear that these are the best ribs you ever ate.

I use a 13 X 9 X 3 inch oven safe pan. Fill the pan with pork spare ribs. Salt and pepper (coarse ground pepper) the ribs to your taste. I use very little salt and a lot of black pepper. Turn the ribs over and do the other side. The side with the most fat should be on the up side when you get ready to cook them. But that's not essential.

Now add enough water to the pan to bring the water level up about half way. Tightly cover the pan with heavy duty aluminum foil. Place the ribs in a moderate oven (350 degrees F.) and bake for two hours. This will steam the ribs to falling off the bone doneness.

Remove the foil and carefully pour off the liquid. Now pour on your favorite barbecue sauce and spread it over the ribs. My favorite sauce is Stubb's Barbecue Sauce. Return the ribs to the oven for another 30 minutes or until the sauce starts to thicken and dry out a bit. That's it! Serve with some potato salad, bread and beans on the side.

The hard way to cook ribs

If you are a died in the wool Texan, you will not want to make my easy recipe. You will want to grill your ribs outdoors. This is righteously called BBQ and I agree. Most meats will taste better when grilled correctly.

"Boiling" ribs until they fall off the bone is not politically correct in Texas. But I have yet to see any Texan turn down a plate full of my oven cooked ribs!

If you wish to cook outdoors and risk mosquito bites, smoke in your eyes and uneven cooking, then follow the great advice at Amazing Ribs.com

#texas