I would like to cook spare ribs to a fall-off-the-bone consistency. I don't have access to a grill.
I know how to do that with pork shoulders (dry rubbed, then uncovered in the oven at low heat for 6-8hrs), but spare ribs are a different type of animal. They are individually smaller pieces (my ribs are sawed in chunks), and they are fairly fatty, with a big bone.
What should I do? Should I pan-sear them first, do I need some liquid in the dish? Should I cover them?
I know of two ways to do it:
cut up ribs and roast in a raosting pan at 350 for about 90 minutes, covered in foil and basting with BBQ sauce every 1/2 hour
brown them in a french oven or large skillet, add sauce, and simmer for about 1 hr on low heat. usually you need to thicken the sauce after they are done cooking with cornstarch or the like.
You can try a combination of roasting (for a good crust) and braising (for tenderness) as called for in this recipe. An equivalent would be pan searing and braising.
You can also cook at a low temperature for a long time, doing in the oven something similar to what sous vide would do. This recipe describes the technique.
I've done Alton Brown's method for both spare ribs and baby back ribs, with good results.
Basically, you bake 'em in a low (250°F) oven in an aluminum foil packet with liquid for a few hours (2.5hrs for baby back, a little longer for spare ribs) completely untouched , then put 'em under the broiler at the end.
You can do a low temperature cook on your ribs the same way you would do your pork shoulders. It's just the cooking times are shorter, that's all.
Set your oven to 250-275F, and roast those ribs until they're done. I've had beef ribs done in as few as 3-4 hours, but as many as 5. Optionally, you can foil your ribs about halfway into your cook, with some liquid in the foil pack. Just be aware that they'll cook faster if they're foiled. And depending on your preference, you may want to take them out of the foil to finish them.
I have beef short ribs that I'm not sure how to prepare. I'm not even sure what cut they are. They consist of only bone and intercostal meat. The blade fat and meat have been removed. They are then cut in ~2" wide strips. They are not "flanken" ribs. As far as I can tell this cut doesn't really exist. In short they look like long strips of pork spare ribs, but are beef. I was intending to grill them, but with the way they are cut I think they will be too tough. Should I braise them? Should I remove the bones and just braise the intercostal meat?
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