Salt And Pepper Spare Ribs With Romesco Recipes

SALT AND PEPPER RIBS

Steps:

• Preheat oven to 300 degrees.
• Combine the salt, pepper and garlic powder together in a bowl.
• Place the ribs on a lightly oiled baking sheet.
• Sprinkle the ribs with the salt mixture.
• Bake for at least 2 1/2 hours, until the meat is pulling off of the bone.
• Heat the sesame oil in a skillet over medium heat then add the garlic and onions.
• Cook until the garlic has browned slightly.
• You have two options here:
• Option 1: If you want to brown the green onions for a deeper flavour ( shown in my photos) then take the ribs out and place on top of the stove. Pour/brush the oil and garlic mixture over the ribs, then return to the oven. Cook until the onions are the desired flavour. Remove, sprinkle with a little extra salt and serve.
• Option 2: Remove the ribs and brush/pour the oil and garlic mixture all over them. Serve immediately.
• Place ribs on a serving platter, spooning any leftover garlic oil over the top.
• Serve and enjoy!

SALT AND PEPPER SPARE RIBS

Steps:

• Mix salt, black pepper, white pepper, cayenne, and garlic powder together in a small bowl. Set spice rub aside.
• Stir Dijon mustard and vinegar together in a small bowl.
• Place ribs on a foil-lined baking sheet. Turn the ribs over so that the meat side is down. Use the tip of a small, sharp knife to make some very shallow slashes every few inches through the membrane that covers the ribs. Poke the knife 3 or 4 times between each rib bone, about 1/4 inch deep.
• Brush about 1/2 of the Dijon mustard mixture on top. Sprinkle with about 40% of the spice rub. Turn the rack over and brush on the rest of the mustard and vinegar mixture. Sprinkle on the rest of the rub, reserving 1 or 2 teaspoons in case you want to use it to season the cooked ribs later.
• Refrigerate the ribs, uncovered, 4 to 12 hours before baking.
• Preheat the oven to 300 degrees F (150 degrees C). Remove ribs from the refrigerator.
• Cook in the center of the preheated oven for 1 1/2 hours. Remove from the oven and baste with the pan drippings. Continue to cook until very tender and the tip of a knife slides in very easily, about 1 1/2 hours more.
• Remove from the oven, baste again, and let ribs rest for 15 minutes before cutting and serving.