WHAT ARE SPARE RIBS?
This is the cut of meat starting from the baby back ribs (the belly) and running up to the breast bone. They typically are less expensive then baby back, but have meat between each rib. There is more marbling in this cut of ribs as well. Depending on the butcher there range between 11 to 13 bones per rack.
WHERE IS THIS CUT LOCATED?
They are the ribs that run from the belly to the breastbone behind the shoulder. There are usually a minimum of 11 bones total, and about 1 lb of bone-in cooked ribs will feed 1 person.
WHY ARE THE RIBS SPARE?
Spare ribs are the ribs that are leftover after the baby back ribs are removed.
HOW LONG DO I COOK SPARE RIBS FOR?
|HOW LONG DO I COOK SPARE RIBS FOR IT TO BE:
|145 F / 63 C
|180 F / 82 C
|203 F / 95 C
Note: The collagen doesn’t start to break down until the meat hits temperatures of 180 F (82 C). Also avoid rare with this recipe and stick with internal temperatures above 145 F (63 C). Also these are estimates, always use an accurate thermometer to double check the core temperature of any cooked piece of meat. Oven temperatures can vary as much as 50°F or 10°C on older ovens so try to cook your meat in the same location for consistent results.