Salt and Pepper Spare Ribs

Name: Salt and Pepper Spare Ribs
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 8 servings
Cuisine: Chinese
Ingredients: 1 tbsp Black Pepper; 1 tsp Cayenne Pepper; 2 tsp Dijon Mustard; 0.5 tsp Garlic Powder; 4 tsp Salt; 1 whole Spare Ribs; 1 tsp White Pepper; 2 tbsp White Vinegar

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Salt and Pepper Spare Ribs showcase a minimalist rub that lets porky richness shine, delivering a deeply seasoned bite with peppery heat and a whisper of garlic. A slow oven bake yields tender meat with crisp, caramelized edges, perfect for a weekend dinner or game-day platter. Serve hot, sliced between the bones, with a little extra rub sprinkled on top.

Prep10 mins
Cook3 hrs
Serves8
DifficultyMedium

1

Combine the salt, black pepper, white pepper, cayenne, and garlic powder in a small bowl, then set the spice rub aside.
2

Mix the vinegar and Dijon mustard in a small bowl.
3

Place the ribs on a foil-lined baking sheet, meat side down. Using the tip of a small, sharp knife, make very shallow slashes every few inches through the membrane covering the ribs, then poke the knife 3 or 4 times between each rib bone, about 1/4 inch deep.
4

Brush about 1/2 of the Dijon mustard mixture on top, then sprinkle with about 40% of the spice rub. Turn the rack over and brush on the remaining mustard and vinegar mixture, then sprinkle on the rest of the rub, reserving 1 or 2 teaspoons to season the cooked ribs later if desired.
5

Refrigerate the ribs, uncovered, for 4 to 12 hours before baking.
6

Preheat the oven to 300 degrees F (150 degrees C), then remove the ribs from the refrigerator.
7

Cook in the center of the preheated oven for 1 1/2 hours, then remove and baste with the pan drippings. Continue cooking until very tender and a knife tip slides in very easily, about 1 1/2 hours more.
8

Remove from the oven, baste again, and let the ribs rest for 15 minutes before cutting and serving.