Place ribs in a roasting dish lined with baking paper. Add one cup of water to the dish and cover tightly with foil. Cook in oven at 150C fan forced for 2 hours. Baste with reserved marinade then cook uncovered for 15-20 minutes at 180C fan forced to crisp up. Place any leftover marinade in a small saucepan with any cooking juices from the baking dish and bring to the boil.
Compared to baby back ribs, spare ribs have more flavor and more meat between the bones. Use the 3-2-1 technique in this recipe to make these St. Louis-style ribs hit the spot.
That said, this was my first run at Texas-style Spare Ribs with a salt and pepper rub. I used coarse black pepper and kosher salt, at a 2:1 ratio (Aaron Franklin recipe). Smoked these at 250 with oak and wrapped at about the 3.5 hour mark in foil. I took the ribs out of the foil at the 5 hour mark and put them back on the smoker to tighten up a.
For the rub: Combine all the spices in a small bowl. Brush both sides of the racks with oil and rub with the spice mixture. Wrap in plastic and refrigerate for at least 12 hours.
A rack of back ribs consists of a minimum of 8 ribs, but can include up to 13 ribs, depending on how the hog is butchered. Back Ribs are taken from the upper rib portion of the loin muscle sitting just below the spine and above the spare ribs. The cuts are also taken from market weight hogs, rather than sows, hence the term “baby”.
Rub salt mixture evenly over ribs. Let stand at room temperature for 30 minutes. Preheat one side of grill to medium-low (250 - 300 degrees). Grill ribs, meaty side down, over indirect heat, with grill lid closed, for 2 hours, brushing ribs every 30 minutes with Mopping Sauce. Turn ribs over, and cook for 3-4 hours, brushing every 30 minutes.
Texas Style BBQ Beef Ribs: In Texas, barbecue means beef and beef ribs are a favorite of ours. Some people claim beef ribs are tough and fatty when barbecued. If your beef ribs are coming out tough you aren't cooking them long enough. Beef ribs need to be cooked at a low temperature for a long enough time to render the fat and tenderize the meat. Keep the smoker at around 225 degrees and cook.
Inexpensive and full of flavour, spare ribs can be grilled, barbecued, roasted or slow-cooked. Not to be confused with spare rib roast (a large joint from the shoulder of the pig) they are usually.