Fall Apart Tender Pork Spare Ribs Recipe

How to make it

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• Place ribs in a large dutch oven in preparation for parboiling. Cut them to fit, if necessary.
• Cover them with water or any other edible liquid you like. Unless you're baking or grilling the ribs without sauce, for my money it doesn't make a dime's difference what concoction a person parboils with. What ever flavor it may impart is too subtle to be detectible after the marinade or BBQ sauce is applied. (BUT, if you'd like to take this opportunity to create fantastic chicken and pork flavored broth for soups or other ventures, cover the ribs with chicken broth. It makes wonderful won ton soup. You may want to add onions, or garlic to flavor the broth.)
• Bring the ribs to a boil, then reduce heat and simmer for 20 minutes.
• Meanwhile, get your sauce ready. If using a new recipe, put together the sauce ingredients and ignore the rest. Take note of the amount of meat used in the recipe. If it calls for 2 pounds and you're making 4 pounds, double the amount of sauce.
• After parboiling 20 minutes remove ribs. When they've cooled enough to handle, place them in a glass baking dish, cutting as needed. Two pounds usually fit in an 8 x 8 inch pan, four in a 9 x 13.
• Pour the sauce over the ribs and baste well. Ideally there should be a quarter to a half inch of sauce in the pan. (If you choose to marinate, cover with plastic wrap and refrigerate. I usually skip the time consuming process. I'm not convinced it adds to the outcome.)
• Preheat oven to 300 degrees. Remove plastic wrap and cover with aluminum foil. Bake for two hours, turning and basting the ribs after one hour. If you want to brown the exposed side uncover them for the last quarter hour.
• Done.