Fall off the bone ribs are a favorite of mine. Succulent, savory, slightly sweet, and so tender that you don't notice, or don't care about, the grease on your fingers. These are pretty simple to make too: marinade, oven, glaze, and you're done! Just make sure to have plenty of napkins ready.
Sweet and Tangy Spare Ribs
For 6 appetizer servings
1 rack pork spareribs (2 to 2 1/2 pounds), cut into individual ribs
1 cup apple cider vinegar
2 tablespoons brown sugar
1 tablespoon salt
1/4 teaspoon coarsely ground black pepper
2 garlic cloves, minced
Brown Sugar Glaze:
1/3 cup vegetable oil
1/3 cup brown sugar, packed
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
Have your butcher cut spare ribs into serving-size pieces. Remove excess fat. Combine marinade ingredients; pour over spareribs. I just popped mine into a freezer bag. Marinade in the fridge for two hours, turning occasionally.
Preheat oven to 325F
Pull the spare ribs out of the marinade and place them into a shallow roasting pan. Cover pan with foil and roast at 325F for 1 hour, then take out of the oven and pour out the fat. Increase heat to 425F and roast, uncovered, for 45 minutes, basting often with marinade in pan.
Combine the glaze ingredients, whisking together as best you can (the brown sugar won't fully dissolve). Take the spare ribs out of the oven, flip, and brush the ribs with the brown sugar glaze. Turn up the oven to broil, return the ribs to the oven, and broil for 5-10 minutes, until the brown sugar has caramelized and the ribs are nicely browned.
Serve alone or with your favorite hot sauce or bbq sauce.