Pork Spare Ribs
Ingredients:
A whole slab of spare ribs has about 12 ribs and will feed 2 or 3 people depending on how hungry they are. If you buy pre-wrapped ribs be sure to choose those with no "shine". The shine is caused by incorrectly carving the ribs too close to the bone so that the rib bone is exposed on the outside. "Shine" is bad. So, choose ribs that are well covered with meat on the outside. Have your butcher (or you) "crack" the ribs so that they're easy to separate after cooking but before serving. "Cracking" is cutting through the breastbone between each rib attachment. Some pre-packaged ribs are already cracked. You can really tear up a slab of nicely cooked ribs if they're not cracked and you try to cut through the breastbone at the wrong place.
Rub both sides of the ribs with Guy's Seasoning and let stand in the refrigerator for up to four hours. There's a lot of bone and little meat on ribs so be sure to limit the time "in the rub" to 4 hours.
Cook the ribs on low, about 275° F, for about two hours until done. When done, there will be about a 1/4" of rib exposed where the meat has pulled back from the bone as it cooked. This is the same place where the "shine" described above would be only now it's not shiny and a good thing.
Hmmmmm...now grab a towel, something cold to drink, and gnaw on some Remarkable Ribs.
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