In order to make salt and pepper spare ribs, season two racks of ribs with salt, ground black pepper and smoked paprika and bake for 3 1/2 to 4 hours. Serve with barbecue sauce.
Salt and Pepper Spare Ribs
These ribs are baked at a low temperature for several hours that results in meat that easily pulls away from the bone.
Prep Time: 20 min.
Cook Time: 4 hrs.
Ready In: 4 hrs. 20 min.
- Two slabs pork spare ribs, 3 1/2 lbs. each
- 2 tablespoons ground black pepper
- 3 tablespoons kosher salt
- 3 tablespoons smoked paprika
- 4 limes, halved
- 1 tablespoon butter
- 1/2 small onion, grated
- 2 cloves garlic, minced
- 1/3 cup cider vinegar
- 1 1/2 cups ketchup
- 1/4 teaspoon cayenne pepper
- 2 tablespoons Worcestershire sauce
- Preheat the oven
- Prepare the ribs
- Prepare the sauce
Preheat the oven to 250 degrees Fahrenheit.
Before seasoning, pull away the thin membrane along the bone-side of the meat and toss. Then, mix together the black pepper, salt and paprika and sprinkle on both sides of the meat.
Place the ribs bone-side up on a baking tray and place in the oven. Bake for 3 1/2 to 4 hours, or until the meat starts to pull away from the bone.
While the ribs are baking, prepare the sauce by melting the butter in a medium saucepan and adding in the onions and garlic and season with salt and black pepper. Allow the onions and garlic to cook for 2 to 3 minutes and then add in the remaining ingredients, minus the limes. Cook for about 5 minutes.
Remove the ribs from the oven and squeeze the lime juice over the ribs. Cut and serve with the sauce.