Thursday, March 27, 2008

Tim's Spareribs

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These ribs are so succulent and tender, they fall off the bone. This recipes comes from my son-in-law, Tim Coffey, pictured here with his mom, Susanne, and husband, Lyle LaFaver at the family's Russian River cabin.
Use your favorite barbecue sauce on this one and follow the 5 easy steps:
1. Wrap a rack of spareribs in foil. Roast in a 250 degree oven for 30 min.
2. Flip the ribs over and roast for another 30 min.
3. Baste ribs with your favorite barbeque sauce, re-wrap in foil and roast for another 30 min., same oven temperature.
4. Flip the ribs over, then roast for another 30 min.
5. Remove the foil and grill the ribs on the barbeque on high for 2-3 min. then low for 15 min. basting with additional sauce. Serve with extra sauce.

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