Oven-Baked Spare Ribs, Take 2

I did Alton Brown's braised spare ribs once before. Sure that less-than-desired results were my doing, it was time to test that hypothesis. Because I started so late in the day, it turned into a two-day process.

Oven-Braised Spare Ribs

adapted from Food Networks "Who Loves Ya Baby-Back"

1 whole spare rib slab

Dry Rub (I had some left from when I made it the first time)
Braising Liquid

Braising Liquid:

1 c white wine
2 tbsp white wine vinegar
2 tbsp Worcestershire sauce
1 tbsp honey
2 cloves garlic, chopped

Preheat oven to 250°F. Trim ribs minimally by removing the membrane, trimming the skirt and squaring the tip.

Place slab of ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with 1.5 tbsp of the dry rub. Pat the dry rub into the meat.

Make a foil packet around the ribs by placing a second sheet of foil over the ribs and rolling the edges of each side together. Refrigerate the ribs for a minimum of 1 hour.

In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.

Place the ribs on a baking sheet. Open one end of the foil packet and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid.

My foil packet started leaking immediately. I placed the packet on another sheet of foil with the edges curled up to keep it from leaking all over the baking sheet.

Braise the ribs in the oven for 2 1/2 hours. Transfer the braising liquid into a medium bowl and then into a fat separator before eating a couple of the ribs. Then transfer the ribs to a storage container and stow them and the liquid in the fridge.

Day 2 I pulled the ribs and sauce from the oven. I skimmed the fat from the top of the gelatinous liquid and turned it into a medium saucepan.

Over medium heat the meat jello melted, the liquid brought to a simmer and reduced until slightly syrupy.

Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly.

For kicks, I very, very, very carefully, using a spatula and a pair of tongs, flipped the ribs over. And a bone fell out. The bone side of the ribs were brushed with sauce and broiled for 2 minutes.

Slice each slab into 2 rib-bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.


Hello! This time, with a less-generous quantity of dry rub on the pork, the ribs were not too salty and were scrumptious. And that's before the sauce. Once brushed with sauce and broiled, addictive. The rib meat was exceptionally tender, bones were trying to fall out of the rack, but the caramelized sauce on the ribs yielded just a slight crust and really put them over the top. There's no two-ways about it, gonna do this again. Soon.

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