- (1/2 cup) Rib Rub
- (1 cup) BBQ Sauce
- Pork Spare Ribs - Halved
The same principles apply to both baby back and spare ribs, the only thing that variates are the cooking time. Our spare ribs are halved, meaning the rack has been split down the middle - this makes for a more manageable and uniform rack of spare ribs. The following cook time is for spare ribs; for baby back ribs, pull out of the oven about 30 minutes sooner. It doesn't matter how many racks you have, they will take the same amount of time as long as they aren't touching on the sheet.
Preheat your oven to 350°F,
then trim the rack and remove the membrane. This is an optional step but will result in a more tender rib. Trimming it can help it cook evenly and look more uniform. The membrane is the thin white layer on the bone side of the rack. It can be removed with a blunt knife and a paper towel to hold it. It may take some finessing.
Now pat dry and rub with your favorite seasoning.
Are you a Kansas City or Memphis rub person? I used my go-to all-purpose seasoning for this one, but try to find a rub that will coordinate well with the sauce you use. Rib rub rule of thumb: whatever sticks to the meat is the right amount.
Next, wrap a large baking sheet in aluminum foil.
Wrap the ribs as well, place them on the pan, and slide'em in the oven. A halved rack of spare ribs will take about 1 1/2 hours to cook in the oven.
Finally, break out the sauce.
Of course, this step is optional, but I like to cover mine in a KC style rib sauce (what else?) and put them back in the oven uncovered for 5 minutes to let it carmelize.
Slice between the ribs to serve, and enjoy!