Great flavor, low cost and easy preparation make spare ribs a very popular food choice. Many different methods can be used to cook spare ribs, including baking, broiling and grilling. Tender spare rib meat is best achieved when the ribs are cooked using a slow method. Broiling them at the end of the cooking process is the perfect way to create a crisp exterior. There is not a recommended internal temperature for cooked spare rib meat, but spare ribs are generally considered safe to consume once they become soft and tender.
Things You'll Need
- Large pot
- Large shallow pan
- Aluminum foil
Place the ribs into a large pot of boiling water. Lower heat and simmer for 45 minutes. Remove the ribs from the pot and allow to cool.
Prepare any type of spare rib marinade. Rub the marinade over the ribs, coating each rib thoroughly. Place the ribs in a shallow pan and pour the remainder of the marinade over them.
Cover with aluminum foil and refrigerate for two to four hours. Baste and turn the meat every half hour. When done, drain the remaining marinade.
Preheat the broiler. Place the uncovered ribs in the broiler 4 inches below the heat source. Turn once and cook until both sides are brown and crispy, usually two to three minutes per side.
Tips & Warnings
- If preferred, instead of boiling, ribs can be roasted for two hours in a 375 degree Fahrenheit oven. Cover with aluminum foil to prevent the meat from drying out. Once they are cooked, place them under the broiler to create the crisp exterior.
- Photo Credit char sui roast pork and spare ribs image by green308 from Fotolia.com
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