Spare ribs are an inexpensive cut of pork that are very fatty, which contributes their flavor. They can be made tender and even more flavorful by searing them first, then finishing them in the oven. An optional spice rub or glaze ensures they are juicy and succulent.
Instructions
1. Select spare ribs with a lot of marbling--flecks or thin streaks of fat that run through the meat and enhance the flavor and tenderness.
2. Trim the spare ribs of excess fat. Run a very sharp knife along the top of the meat, pulling back the layer of fat as you go. Leave a little bit of fat, because it adds flavor when the spare ribs are cooked. Discard the scraps.
3. Preheat the oven to 350 degrees F. Season both sides of the spare ribs with salt and pepper, then coat with the spice rub.
4. Add about 2 tbsp. vegetable oil to a cast-iron or other heavy skillet and heat on the stovetop on high until very hot.
5. Place the spare ribs in the skillet with tongs, and cook for 2 minutes on each side or until browned to your liking.
6. Put the browned spare ribs in a roasting pan. Brush the glaze on top, the place the pan in the oven for 2 to 3 hours until tender. Let sit for 5 to 10 minutes before cutting.
Tips Warnings
Combine 1 cup ketchup, 1 can cola-flavored soda and 1/2 tsp. ground ginger for a simple glaze.
