“I didn’t know if it was day or night. I started kissing everything in sight.”—Love Potion #9
Unlike the famous Love Potion #9, this recipe does not “smell like turpentine or look like India ink”. It is named Sparerib #9 because that’s how many were in the bag when I packaged them to put into the freezer. It is also likely the 9th recipe at least that I’ve tried to perfect these porcine bones. The secret is beer.
In fairness to you (full disclosure), there are three things I have trouble making: shirred eggs, beef stroganoff and spareribs. So, there will likely be improvements. But at least I am trying!
(Mr. Artifact: Are you shirr?)
For the ribs:
For the sauce (a very vinegary, sweet sauce):
Preheat oven to 300 F.
Massage ribs with a little olive oil. Sprinkle lavishly with special spice rub. Put into a large sheet pan. Pour the beer over and around the ribs. Cover with foil. Bake at 300 F for 2 hours. Increase heat to 350F and cook until done, probably about another 30-60 minutes. Much will depend upon how big your rack of ribs is. Remove foil and bake another 15 minutes.
Once you determine the ribs are to the doneness you want, remove pan from oven. Let set 10 minutes. Cut ribs into individual pieces or serving portions. Put back on the baking sheet (drain off any extra beer) and slather with sauce. Bake uncovered at 350F for 10 minutes to get that sauce stuck like glue onto those ribs.
Serve with coleslaw and artichoke ricotta mashed potatoes.