Slow-roasted spareribs from How to Cook Everything Completely Revised Twentieth Anniversary Edition: Simple Recipes for Great Food (page 698) by Mark Bittman

  • pork spareribs
  • barbecue sauce

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • PickyPalateMom on January 22, 2024

    This is the recipe that has become my go-to for Chinese style spare-ribs. I rub in homemade 5 spice and grated ginger with the salt/pepper during the baking phase. Note that the recipe doesn't say to wrap in foil for the slow/n/low 2-3 hours at 250 degrees, but this is critical to keep it from drying out. If you cover it with foil, these ribs will be mouth-wateringly tender after the baking time has elapsed. Consider swapping out for the sauce from the Sticky Spareribs with Chinkiang Vinegar from A Very Chinese Cookbook by Kevin Pang for the last few minutes at high temperature.

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