SPARERIBS PLAIN AND SIMPLE

A FEW YEARS AGO I FELL IN LOVE WITH JULIA MOSKIN'S RECIPE FOR CHINESE-STYLE SPARERIBS IN THE NEW YORK TIMES.  I DOCTORED THE INGREDIENTS A BIT AND POSTED HER RECIPE ON THIS SITE.   THEY'RE EASY TO MAKE, NOT TO SAY DELICIOUS, BUT I LONGED FOR A SIMPLER TREATMENT; A PURER EXPRESSION OF THE FLAVOR OF THE PORK ITSELF.  WHAT I KEPT WAS THE TECHNIQUE -- STEAMING THE RIBS AT A LOW TEMPERATURE FOR A COUPLE OF HOURS TO COOK AND TENDERIZE THEM.  I'VE FOUND THE EASIEST WAY TO DO THIS IS TO SET A LARGE PAN WITH WATER ON THE LOWEST OVEN RACK AND DRAPE THE RIBS ON THE RACK ABOVE.  NO NEED TO FIND A RACK WHICH FITS IN THE PAN ITSELF.  I MADE A MARINADE WITH LOTS OF GARLIC, ROSEMARY, THYME, LEMON AND OLIVE OIL, WHICH I WIPED OFF BEFORE COOKING, BUT USED FOR BASTING THE RIBS.  AFTER A COUPLE OF HOURS THE RIBS WERE TENDER AND ENGAGINGLY BROWNED.  IF YOU YEARN FOR A SMOKIER TASTE, YOU CAN ALWAYS FINISH THEM ON AN OUTDOOR GRILL.  

 1 FULL RACK OF ST. LOUIS STYLE SPARE RIBS (FEEDS 4)
 1 LEMON
 6 GARLIC CLOVES
 4 FRESH SPRIGS OF ROSEMARY
 4 FRESH SPRIGS OF THYME
 GOOD OLIVE OIL
1

PREFERABLY A DAY BEFORE COOKING, PEEL AND ROUGHLY CHOP THE GARLIC CLOVES. STRIP THE NEEDLES OFF THE ROSEMARY SPRIGS AND THE LEAVES FROM THE THYME SPRIGS.

DRY THE RIBS WITH A PAPER TOWEL AND LAY IN THE BOTTOM OF A LARGE ROASTING PAN.

SALT AND PEPPER GENEROUSLY. SQUEEZE THE LEMON JUICE OVER THE RIBS. SCATTER WITH THE CHOPPED GARLIC AND FRESH HERBS. FILM WITH OLIVE OIL.

MARINATE THE RIBS FOR A FEW HOURS AT ROOM TEMPERATURE OR OVERNIGHT.

WHEN YOU'RE READY TO COOK, PREHEAT THE OVEN TO 300º.

REMOVE THE RIBS FROM THE ROASTING PAN AND WIPE OFF THE MARINADE INTO A BOWL.

FILL THE ROASTING PAN WITH 2 INCHES OF WATER AND SET ON THE LOWEST RACK IN YOUR OVEN.

DRAPE THE RIBS ON THE RACK ABOVE IT.

ROAST THE RIBS FOR 1 1/2 TO 2 HOURS, BASTING WITH THE MARINADE EVERY 20 MINUTES OR SO.

WHEN THE RIB ARE EASILY PIERCED WITH A FORK AND GOLDEN BROWN, REMOVE FROM THE OVEN AND SET ON A WARM SERVING PLATTER.

LET THEM REST FOR 15 MINUTES BEFORE CUTTING INTO INDIVIDUAL RIBS.

SERVE WITH LEMON WEDGES.

SERVES 4

 1 FULL RACK OF ST. LOUIS STYLE SPARE RIBS (FEEDS 4)
 1 LEMON
 6 GARLIC CLOVES
 4 FRESH SPRIGS OF ROSEMARY
 4 FRESH SPRIGS OF THYME
 GOOD OLIVE OIL
1

PREFERABLY A DAY BEFORE COOKING, PEEL AND ROUGHLY CHOP THE GARLIC CLOVES. STRIP THE NEEDLES OFF THE ROSEMARY SPRIGS AND THE LEAVES FROM THE THYME SPRIGS.

DRY THE RIBS WITH A PAPER TOWEL AND LAY IN THE BOTTOM OF A LARGE ROASTING PAN.

SALT AND PEPPER GENEROUSLY. SQUEEZE THE LEMON JUICE OVER THE RIBS. SCATTER WITH THE CHOPPED GARLIC AND FRESH HERBS. FILM WITH OLIVE OIL.

MARINATE THE RIBS FOR A FEW HOURS AT ROOM TEMPERATURE OR OVERNIGHT.

WHEN YOU'RE READY TO COOK, PREHEAT THE OVEN TO 300º.

REMOVE THE RIBS FROM THE ROASTING PAN AND WIPE OFF THE MARINADE INTO A BOWL.

FILL THE ROASTING PAN WITH 2 INCHES OF WATER AND SET ON THE LOWEST RACK IN YOUR OVEN.

DRAPE THE RIBS ON THE RACK ABOVE IT.

ROAST THE RIBS FOR 1 1/2 TO 2 HOURS, BASTING WITH THE MARINADE EVERY 20 MINUTES OR SO.

WHEN THE RIB ARE EASILY PIERCED WITH A FORK AND GOLDEN BROWN, REMOVE FROM THE OVEN AND SET ON A WARM SERVING PLATTER.

LET THEM REST FOR 15 MINUTES BEFORE CUTTING INTO INDIVIDUAL RIBS.

SERVE WITH LEMON WEDGES.

SERVES 4

Ingredients

 1 FULL RACK OF ST. LOUIS STYLE SPARE RIBS (FEEDS 4)
 1 LEMON
 6 GARLIC CLOVES
 4 FRESH SPRIGS OF ROSEMARY
 4 FRESH SPRIGS OF THYME
 GOOD OLIVE OIL

Directions

1

PREFERABLY A DAY BEFORE COOKING, PEEL AND ROUGHLY CHOP THE GARLIC CLOVES. STRIP THE NEEDLES OFF THE ROSEMARY SPRIGS AND THE LEAVES FROM THE THYME SPRIGS.

DRY THE RIBS WITH A PAPER TOWEL AND LAY IN THE BOTTOM OF A LARGE ROASTING PAN.

SALT AND PEPPER GENEROUSLY. SQUEEZE THE LEMON JUICE OVER THE RIBS. SCATTER WITH THE CHOPPED GARLIC AND FRESH HERBS. FILM WITH OLIVE OIL.

MARINATE THE RIBS FOR A FEW HOURS AT ROOM TEMPERATURE OR OVERNIGHT.

WHEN YOU'RE READY TO COOK, PREHEAT THE OVEN TO 300º.

REMOVE THE RIBS FROM THE ROASTING PAN AND WIPE OFF THE MARINADE INTO A BOWL.

FILL THE ROASTING PAN WITH 2 INCHES OF WATER AND SET ON THE LOWEST RACK IN YOUR OVEN.

DRAPE THE RIBS ON THE RACK ABOVE IT.

ROAST THE RIBS FOR 1 1/2 TO 2 HOURS, BASTING WITH THE MARINADE EVERY 20 MINUTES OR SO.

WHEN THE RIB ARE EASILY PIERCED WITH A FORK AND GOLDEN BROWN, REMOVE FROM THE OVEN AND SET ON A WARM SERVING PLATTER.

LET THEM REST FOR 15 MINUTES BEFORE CUTTING INTO INDIVIDUAL RIBS.

SERVE WITH LEMON WEDGES.

SERVES 4

SPARERIBS PLAIN AND SIMPLE
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