A word about barbecue sauce. The original American sauces taste best. The smoky varieties are particularly suitable for spare ribs, so watch out for the “Hickory Smoke” label.
Season the spare ribs with plenty of salt and pepper. Then brush on both sides with the barbecue sauce.
Place the spare ribs on the wire rack and slide them into the oven on the middle rack. Put a deep tray with plenty of water at the bottom of the roasting tube. If necessary, refill the water, it must never run out, otherwise the spare ribs will dry out. If you want, you can add a few crushed cloves of garlic and a few sprigs of rosemary to the water. Now slowly cook the spare ribs at exactly 80 degrees for five (!) Hours. Then brush the top of the ribs again with the barbecue sauce and continue cooking at 180 degrees until the desired degree of browning is achieved. This takes about 10-15 minutes. Please watch the spare ribs at short intervals, the barbecue sauce tends to turn black quickly.
Arrange the finished spare ribs on wooden boards. White bread and a dry rose wine or a nice pilsner go well with it.
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