Oven-Baked Barbequed Spare Ribs
For pork ribs that literally fall off the bone, I use an oven to slowly cook the ribs.
Here is another method which we have tried a number of times in the last while, the ribs are nice and tender and have a wonderful taste. And it is mega-easy to get ready and throw in the oven!
1 (18-ounce) bottle barbeque sauce
1/2 to 1 cup orange juice
1 rack of ribs, baby-back or spare
Mix one bottle of barbeque sauce with 1/2 to 1 cup orange juice.
Pour into a 9x13 pan.
Place the ribs in pan and flip using tongs so all ribs are coated.
Cover tightly with aluminum foil and bake in a 300°F oven.
Total cooking time can be as short as 2 hours or as long as 4 hours.
Flip ribs over halfway through cooking.
After the ribs are done cooking, remove the aluminum foil and continue to cook for about 10 minutes per side to thicken the sauce.
Posted by watermelon wendy.
Note- I use half a bottle of sauce (Diana's Chicken & Rib) and increased to a whole cup of OJ as I found it was drying out before done.
Cooking the ribs for 2 hours will result in meat almost falling off the bones.
If you cook for four hours, the ribs may be hard to lift out of the pan because the meat will be on the verge of falling off the bones under slight pressure.
The cartilage will also be soft and practically melt in the mouth.
by Michael Chu