How long spare ribs

Tear off 2 large sheets of heavy duty aluminum foil and lay them shiny-side down. Place a rack of spareribs on each sheet, meaty-side up. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up.

Begin tightly folding the edges of the foil together to create a sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal.

Place the packets side-by-side on an 11xinch baking sheet. Bake in the preheated oven until the ribs are very tender, 3 hours and 30 minutes to 4 hours. Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Set ribs aside. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes. Brush the thickened sauce over the ribs. Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.

All Rights Reserved. Tender Pork Spare Ribs. Rating: 4. Read Reviews Add Review. Save Pin Print Share. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 8. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list.

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. I Made It Print. Full Nutrition. Reviews Read More Reviews. Most helpful positive review savina. Rating: 5 stars. This was really good, but I didnt use fajita seasoning when i made it, or sugar. Instead i let it cook in a bit of cola. Read More. Most helpful critical review Leese. Rating: 1 stars. So disappointed. I followed the recipe as written. Smelled fabulous when baking degrees 3 hrs.

Took them out of the oven and unwrapped the foil in anticipation of tasting some fabulous ribs. Instead all I had were tough,inedible pieces of meat. Lots of time and money wasted here. I do not know what I did that made these turn out this way. I have reviewed the recipe again to see what I forgot but cannot find anything.

I will have to throw these away. We were really looking forward to our rib dinner, too. Many have obviously had great success with this recipe but I am not sure that I will give it another go in the future or not. Well, that's the 'fun' of cooking and some you win and some you don't! He was BORN lucky….. Save Save. You just need to cook clever and get creative! Your email address will not be published. Notify me via e-mail if anyone answers my comment. These were excellent and will be a staple in our household.

Thank you! I made this yesterday and followed the recipe exactly as is. Thanks, Nagi! I made this today and it was a huge hit. I used homemade apple vinegar that I had fermented myself. Otherwise, I followed this to a T. It was amazing. I served it with a homemade coleslaw and rice. I will definitely make this again! They are just soooooo good.

Fall off the bone, sticky and caramelised. This were amazing. I used Aldi pork ribs — just make sure they have some meat on the backside of rib. Even the finicky kid ate these. We followed the recipe and used a cloudy apple juice instead of cider. My husband thought when tasting the sauce by itself that it was too vinegary but with the sweetness of apple juice with the ribs, it was a perfect match and they loved them, Absolutely tender falling straight off the bone.

Highly recommend and I think they are planning their shopping trip for more ribs already!!! Hi Nagi I am making these now — ribs in the oven after 36 hours with rub. Will send a pic of the finished product. Thanks as always. These ribs are perfect, tasty but not too spicy Great work Nagi.

Thanks and keep up your amazing work. Thanks, Sarah. Can someone please tell me why not to use Blackstrap Molasses? That is all I can buy in Cairns. Thank you. I am not much a food blog lover, but these ribs are the best oven-baked version I have come across.

The rest of your blog looks great, too! Nice work. Love this recipe will it work with lamb ribs? This recipe renders tender, juicy, fall apart ribs. Thanks for this, Nagi. These were really good — I followed the recipe as written. They were fall off the bone tender, which is essential! The rub was on for approximately 8 hours, and was lovely. I finished the ribs on the BBQ instead of the oven.

Pretty much like the pork baby backs, frankly. When people talk about ribs, they far too often overlook lamb. The fact is, lamb ribs can make a great entree, or they can even be carved into an excellent appetizer.

A roasted rack of lamb is pretty easy to get right, too. Your active prep time will be about 15 minutes, and the cooking time and temps are:. By the way, we used lamb from Superior Farms. Sauces Want to nail that smoky flavor you get from barbequing ribs? What is the Cheapest Meal Kit?