Everyone loves ribs. By slow cooking these, most of the work is done by the oven. Just sauce it, go to work, re-sauce, and then serve. Slow cooking in the oven makes the ribs fall right off the bone.Prep time: 30 mins -1 hr
cook time: 1.75 hrs- 10 hrs
Difficulty level: intermediate/easy
Labor Intensity: could do alone.
Directions__________There are 2 ways to cook these ribs. One way is to slow roast it for 10 hrs and the other way is to boil them. If you have the time and oven space, I would prefer slow roasting.
Tom's Tips and Tricks__________
An aluminum tray can hold 1 side of spare ribs or 2 sides if they are leaning on each other in a triangle formation. Arrange so the tips of the bones are on the outside and the curved, brisket section are inward. It will be an upside down V formation. Each side is about 5lb, meaning you can cook about 20lbs per oven. You may need to cook the other half at someone else's kitchen
By roasting it at 190-200F, you keep it under boiling temperature, preventing it from drying out. The temperature also allow the tough meat to become very tender when cooked for longer than 5 hrs. I like to add some water to the pan. I adapted this from a southern cooking style called "beer can chicken." The basic idea is that the top of the ribs will dry and form a nice crispy skin. The water underneath will evaporate and rise. The meat is arranged slanted and will trap the steam and absorb moisture. It will be crispy on the outside and moist inside from the steam. You can take a brush and baste the meat with the juice, like you would a thanksgiving turkey, adding extra flavor.