Lazy ribs in low-temperature cooking

Ingredients for 2 servings:

• 1.2 kg spare ribs, preferably with plenty of meat
• 1 bottle of barbecue sauce

Instructions

Working time approx. 15 minutes; Rest time approx. 1 day 12 hours; Cooking/baking time approx. 16 hours; Total time approx. 2 days 4 hours 15 minutes

simply

Remove the silver skin from the bone-in side of the spare ribs. To do this, simply run a spoon or knife along the bone under the skin, pull up, and peel it off. Rub the spare ribs completely with your choice of barbecue sauce. This can be a very strong sauce with a strong smoky flavor, and feel free to brush a generous amount of it all over the ribs. Wrap the ribs as tightly and as airtight as possible in a freezer bag or similar and let them sit in the refrigerator for at least 24 hours, but preferably 36 hours. Turn the bag a few times so the sauce is evenly distributed around the ribs. Remove the ribs from the refrigerator so they come to room temperature (about 1 hour). Preheat the oven to 120°C (top/bottom heat). Then place the ribs, meat-side up, on a rack and place in the oven at medium height. Place a baking tray underneath with about a finger’s depth of water to catch the juices from the ribs and prevent them from drying out. As soon as the ribs are in the oven, reduce the temperature to 80°C. If you’re not sure whether your oven is regulating the temperature correctly, simply check with an oven thermometer. The temperature MUST be correct. Leave the ribs in the oven for at least 12 hours and no more than 16 hours. After that, the bones will emerge nicely from the meat, and the meat will be as tender as butter, practically falling off the bone. If you like, you can glaze the ribs with the rest of the sauce (not the one that was already in the bag!!!) or just enjoy them as they are. This is probably the simplest and yet one of the best spare ribs recipes in the world.