PORK - OVEN-ROASTED SPARERIBS

Serves 4

2 full racks spareribs (about 6 pounds total), trimmed of excess fat

¾ cup Dry Rub for Barbecue

3 cups Barbecue Sauce

Rub both sides of the ribs with the dry rub and let stand at room temperature for 1 hour.  For stronger flavor, wrap the rubbed ribs in a double layer of plastic wrap and refrigerated for up to 1 day.

Adjust an oven rack to the middle position and heat the oven to 300F.  Place the ribs, meaty-side up, on a heavy rack in a rimmed baking sheet, then wrap the pan with aluminum foil.  Roast for 1 hour and remove the foil.  Roast for another hour, then brush the meaty side of the ribs liberally with the barbecue sauce, about ¾ cup per slab.  Cook for another 1 ½ hours, or until the bones have separated from the meat.

Remove the ribs from the oven and wrap each slab completely in foil.  Put the foil-wrapped slabs to seal tightly.  Allow to rest at room temperature for 1 hour. 

Unwrap the ribs, cut between the bones, and serve immediately with the remaining barbecue sauce on the side.

From Steaks, Chops, Roasts, and Ribs by The Editors of Cook’s Illustrated Magazine.