EGG-FREE, NUT-FREE
Don’t be intimidated by the long cooking time. These ribs are not only super easy to prepare, they’re also fall-off-the-bone delicious. By finishing them under the broiler, you create the perfect amount of crispiness on the outside.
Makes 3 or 4 servings
Prep time: 10 minutes, plus 20 minutes resting time
Cooking time: about 2 hours
3 to 4 pounds pork spareribs
Rub
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon sea salt
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
1. Preheat the oven to 275°F.
2. Rinse the ribs and pat them dry. Place each rack of spareribs on a sheet of heavy-duty aluminum foil that’s large enough to enclose it.
3. In a small bowl, combine the spices for the rub. Season the ribs evenly with the rub.
4. Seal each rack of spareribs in the foil by bringing the two long edges of the foil together and rolling the seal down toward the meat. Roll the two opposite ends toward the meat, making sure each rib is completely enclosed in foil.
5. Place the ribs on a large baking sheet and let them sit undisturbed for at least 20 minutes.
6. Roast the ribs for 2 hours. Remove the baking sheet from the oven and let the ribs cool in the foil; switch the oven to broil. When the foil is cool to the touch, remove it and transfer the ribs to a broiler pan.
7. Broil the ribs for 2 to 3 minutes on each side, until slightly crisp. Watch closely to prevent burning.
8. Cut the ribs into sections and serve.
Serve it with: Rosemary Roasted Potatoes