Spare Ribs On A Rainey Day

Spare Ribs On A Rainey Day

Every once and a while I get a craving for the piggy and I have to make spare ribs. It comes natural to me considering the fact that I am originally from the South and I was lucky enough to be raised in the inner city.

In face if it was possible I think that pork must be in my DNA!

Ok Ok maybe not.

Anyway that carving that I am talking about came over me this week and I just had to make spare ribs.

The weather has not been cooperating so I had to make the ribs in the oven.

They are just as good that way but it does deprive me of torturing my neighbors with the smell of spare ribs cooking on the grill all afternoon.

Anyway I took the ribs from the freezer and I know some people will disagree with this technique but I like to start cooking the ribs when they are still frozen or partially frozen. When I bring the meat home after shopping I always put it away so it is ready for the oven or grill and I don't have to be concerned with preparation.

I have discovered that if I do pork this way it is always tender and full of flavor the same goes for Beef and some parts of the chicken like the wings.

I heated the oven to 400 degrees and placed the ribs in the oven for an hour.  By the end of the hour the ribs were defrosted enough for me to take them out of the oven and rub them with a combination of paprika salt pepper red pepper onion and garlic.

OK of course I took a short cut. Did you really think I would take the time to mix them all together if I had another choice?

I have found this exact mix in a product at the dollar store called soul food spice. Call it what they want it's what I needed so it worked for me. 

After I rub both sides of the ribs with this spice I put them back in the oven for another forty five minutes still at 400 degrees. 

By the end of the forty five minutes the ribs were partially cooked

and it was now time to put a few slices of Wonder Bread that I had basted with butter and garlic under the ribs. There is a rumor in Rochester that it has to be Wonder Bread or the bread and ribs will not turn out right. I think someone must have had stock in Wonder Bread. But who knows? 

Since I don’t know if that is true why risk one of my favorite meals not turning out right? While I am doing all this I had reduce the oven to 300 degrees.

You need to reduce the heat so the bread does not burn or become so hard that it’s like a rock.

Before I put the ribs and bread back into the oven I basted the exposed bread and ribs with Sal’s BBQ sauce.

The ribs cooked for another thirty minutes.

When I took it out of the oven everything was done perfectly!

I put one rib and one slice of bread on my plate with some of grandma’s apple sauce on the side. (Grandmas Apple sauce is just apple sauce with a little cinnamon and a stiffly beaten egg white mixed together.)

I poured a glass of pink lemon aid and sat down and enjoyed my dinner. 

I know your thinking this took a long time to cook was it worth it?

Yes it was worth it and was enough food for three meals which means my dinner didn't cost a dollar and that was including my drink! I get so much for my money because I buy the ribs at Gabriel’s Market. They take the time to remove the membrane from the back of the ribs as well as any excessive fat.

Since I almost always buy boneless spare ribs each rib is enough for one meal. I think it’s always good to make sure you buy your ribs where they are not only cost effective but a place that knows how to butcher the ribs properly like this market does.

Give it a try I think you will be hooked on these ribs and you will say the same thing I do

Yumm Ribs!!!!