Barbecued spareribs II (p. 505)

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Ribs are so much cheaper in Iowa than they are in Colorado. Incredibly cheaper. I stumbled upon spareribs for $1.99 a pound! So cheap. I thought they would be perfect for Barbecued spareribs II (p. 505).

The ribs were St. Louis-style spareribs, which means that the "rib tips" have been removed. You can always tell the difference between sparerib types because SLS spareribs always look squared off. Back ribs (or baby back ribs) are from the more dorsal part of the animal, closer to the spine, while the spareribs are from further down, closer to the belly. (And there in your meat science education for the day)

I rubbed the ribs with southern barbecue dry rub and refridgerated them for a few hours:



They went into a roasting pan:



I popped the ribs in the oven for about 35 minutes (less than TJOC asks for), flipped them, and baked them for another 40 minutes:



These ribs were DELICIOUS. They were fork tender, flavorful, and amazing. In the past, I never really understood eating ribs that were "dry" (cooked with just a rub) rather than "wet" (cooked with barbecue sauce) but these were absolutely amazing. In fact, they were so good that we ran right back out and got another rack of them for a future meal.

So what are your favorite type of ribs? Pork or beef? Spareribs or back ribs? Do you like rib tips or consider that a marketing ploy? Inquiring minds want to know!