Cut the ribs into 3-bone portions. Spread a large piece of cling film on the work surface and sprinkle the portions with the spice on both sides. Then place the parts on top of each other and wrap them tightly and airtight with the cling film. Then wrap - just as tightly - in aluminum foil and put in the refrigerator for 24 hours.
After this time has elapsed, preheat the oven to 180 ° convection. Pour 500 ml of juice onto the tray (or drip pan) and then place the grid on it. The ribs should be located just above the liquid and cook juicy in the steam. Now place the rib parts with the inside curvature down and the fleshy side up on the grid. Then cover the sheet metal and grid with aluminum foil and close tightly around the edges. Be careful when inserting it into the oven (2nd rail from the bottom), otherwise the juice will spill from the tray into the hot oven and burn quickly.
The cooking time for spare ribs with the strength shown in the photo is 45 - 50 minutes. For thicker ribs, extend the cooking time 5 - 10 minutes. Then switch off the oven, open the door and let the ribs cool down in it. Do not open the foil when it is hot, risk of burns from hot steam.
Be careful when you take it out of the oven, as the liquid can spill out onto the tray .....
Now preheat the oven to 240 ° O / bottom heat. Briefly lift the grid from the tray and dispose of the liquid. Clean the baking sheet, dry it well and line it with baking paper or foil. Put the grid back on and coat the pre-cooked ribs a little on the lower curve and very generously on the top with the sauce. Then place the meaty and thickly coated side up on the grid again and, when the temperature has been reached, place in the oven for 20 minutes on 2 rails from below.
The marinade should sizzle gently into the meat, but not turn black. If the amount given here does not seem too small, you are of course welcome to use more.
Pre-cooking makes the meat super tender and juicy and detaches itself from the bone very easily and almost by itself. After this preparation step, you can then decide for the final preparation either with the oven or the grill.
As a side dish there was American "Baked Cheese Macaroni".
John Myers
