Chef Geji’s Barbecue Spareribs
1 Rack Baby Back or St. Louis Style Spare Ribs
Olive Oil, as needed
2 Tbsp Cumin
2 Tbsp Chili Powder
2 Tbsp Lawry’s Seasoned Salt
1 Tbsp Black Pepper
2 Tbsp Onion Powder
2 Tbsp Garlic Powder
Preheat oven to 300 degrees. Trim the membrane on the back end of the ribs if not already cleaned. Rub olive oil generously over meat. Mix seasonings together and generously rub all over the rack of ribs. Wrap ribs in aluminum foil loosely but tightly sealed. Put ribs on a sheet pan and place in oven. Cook for 1 ½ - 2 hours for baby backs and 2 ½ - 3 hours for St. Louis Style Spare ribs. Allow meat to rest for about 20 minutes before cutting between each bone. You can slather with your favorite BBQ sauce and place back in the oven for 15 minutes or you can eat them as a dry rub.
St. Louis Style Spare rib – aka breastbone off pork sparerib. By cutting away the breastbone and the cartilage makes it more rectangular in shape and that is why it is called the St. Louis spare rib. They are higher in fat and so it’s more flavorful and takes longer to cook than the baby back ribs.
Baby Back Ribs – aka Loin ribs or back ribs. They are called baby back ribs because they are shorter in relation to the spare rib. They are tender and lean, and higher in price than spare ribs.
You can smoke, grill, braise, or oven prepare. Each requires low, and slow cooking time.
There are many ways to cook ribs. Use your own favorite flavors and seasonings!