[carlo3b]

A typical commercial rack of Spare Ribs, has 10–13 bones. If fewer than 10 bones are present, butchers call them “cheater racks”. Avoid Baby Back if you want longer ribs..

Here is a recipe that I play with, by adding more Cider Vinegar, if I want a bit of a tinge of tart;

Ingredients

Loin ribs, pork, 3 Pound
Chili Sauce, 1 Cup (16 tbs)
Ketchup, 1/2 Cup (16 tbs)
Vinegar, 6 Tablespoon
Honey, 1/2 Cup (16 tbs)
Soy sauce 2 Tablespoon
Vegetable oil, 1 Tablespoon
Worcestershire sauce, 2 Teaspoon
Onions, 2 Medium, quartered
Garlic, 2 Clove (5gm)

Directions
Put pork ribs into a 13x9x2-inch (33x23x5 cm) baking pan.
Assemble Blender.

Put remaining ingredients into blender container.
Cover and process 3 or 4 cycles at BLEND, or until onion is finely chopped.

Pour over ribs.
Bake at 325°F (160°C) for 1 1/2 hours.

Cover pan with foil and bake an additional 30 minutes, or longer at a lower temperature (250) for a greater tenderness..

[momto6]

Thank you, this is my new Thursday project. I will try it and let you know.

[RckyRaCoCo]

Thanks for the rib recipe...did smoked spare ribs in a traditional weber(kettle)grill using a dry-rub(let sit overnight in the ‘fridge). They actually turned out pretty good(for a first time)but wish I’d done the cider vinegar spray towards the end to add that tartness you mentioned to complement the heat from the(dry-rub)pepper-flakes.

[momto6]

Just a quick question, my husband bought boneless ribs (why call them ribs) they would have to cook a lot less time, yes?