Stopped by our local butcher (yup, they still exist). This is one where the stock walks in the back, and walks out the front door, wrapped in paper!
They nice, meaty spare ribs, large size (almost looked like beef ribs). I asked the butcher to weigh me out a set. They were cut in racks with about 8 bones each. About 4.5 pounds, total
The butcher set the ribs on the scale, kind of rolled up and I thought "man, they would cook up nice rolled up like that!"...
Cooked them Saturday night. First I scored each rib between the bones on both sides.
Then I rubbed with olive oil and sprinkled with Lysanders Rub for Pork:
Lysander's ORIGINAL All-Natural Meat Rubs
I layed the ribs out on a broiler pan (barely fit!) and flash-broiled them, about 6 minutes per side, under the electric broiler (on high setting) with pan on top shelf of oven (close to elements).
After broiling, I rolled up the ribs and placed in a metal pan, covering with heavy foil for a tight fit.
Placed them in center of oven at 300 degrees F. I turned the pan twice while cooking (for more even cooking) and cooked for 2.5 hours. Took them out and let sit for about 20 minutes. When I unfoiled them, there was some nice juice at the bottom of the pan and about half the ribs were sitting in the juice.
Served with roasted carrots and parsnips.
Turned out better than I had hoped. Some of the best ribs we ever made/ate. More like a port roast but much more flavor. The juice was freaking awesome. Will be making this one again!
Mike
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