We did it – we made the best spare ribs ever. I know, it sounds hyperbolic, but I don’t know how they could get any better. It wasn’t quick, but it was easy, so I encourage you to try it yourself. You won’t be disappointed. Of course, you have to start with our acorn-fed pork. I’m biased, but a friend tried to recreate them without it and was adamant they were not nearly as good! We didn’t create the recipe, we mainly used this one, but we did a bit of experimenting to perfect it. First, don’t trim the fat on the ribs, trust us, that’s a crazy idea! There is so much flavor hidden in the fat that will melt into the ribs over the course of cooking, so be sure to leave it on. The hardest part is making sure you plan ahead to let the ribs rest overnight in the refrigerator with the seasoning rub spread all over it. And look at how beautiful they start to look once you pull them out the next day!
Make sure you use 2 sheets of heavy duty aluminum foil to make the packets to bake the ribs in, you really want to make sure you don’t loose the sauce in the oven because of a hole in the foil. That would be sad for you and your oven! After baking the ribs we reduced the sauce then finished one rack of ribs by broiling in the oven and the other on the grill. They were both good, actually great. They were both so deliciously tender they were falling off the bone. But, finishing the rack over high heat on the charcoal grill created a flavorful charcoal bark and an additional texture to the meat that made them the best ribs imaginable. You can see this difference in the two racks.
It is extra work to finish them on a grill after cooking them for hours in the oven and sometimes you don’t always have access to a charcoal grill, so broil them if you have to – they’ll still be incredible! But, if you can make the ribs like we did, you’ll be lucky enough to enjoy the best spare ribs, ever.