Oven Roasted Spareribs

Serves 6

Source: Joy of Cooking

Wonderfully tender, flavorful ribs and easy to do for a crowd. Baby-back ribs are especially tender. However, you do have to plan ahead to allow the meat to marinate as well as allow for the long cooking time. Let the marinate with the spices overnight for a mid-day meal or all day if serving for dinnner.

2

sides

pork spareribs (about 6 pounds)

2.7

kg

2

tsp

ground sage

10

ml

2

tsp

salt

10

ml

1

tsp

ground black pepper

10

ml

1

tsp

dried thyme

5

ml

Mix spices together.
Rub the mixture over both sides of the ribs.
Arrange the ribs bone side up on a broiler pan or on a rack set in a roasting pan.
Cover loosely with plastic wrap and refrigerate for 1 to 12 hours.

Position a rack in the center of the oven.
Preheat the oven to 350°F [175°C].
Roast the ribs for 45 minutes, then turn them meat side up and
roast until the ribs are nicely browned and very tender, about 45 to 60 minutes more.
Remove from the oven and let stand for 15 minutes.
Slice between the bones and serve.

If using baby-back ribs, bake at 325°F [160°C] for 2½ hours, then 250°F [120°C] for another 1½ hours.

If using an oven with a fan, reduce both the temperature and time as the fan tends to dry out the meat.

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