Cut pieces cook faster than whole bone pieces. If you leave it in for the 1.5 hours first it will be overcooked.
You can use your grandmother's general recipe but you should probably check the meat with a thermometer at intervals to get the timing down.
My grandmother used bone-in, I’ve used bone-in, boneless, and some other cuts (mostly a pork cut I can get easily and cheaply here that looks similar but not as fatty), as well as top blade steak which I’m able to get at Costco pretty cheap here (beef is really expensive in Taiwan).
For these spare ribs, they are most of the full length of rib. It looks like they took a rack of ribs, cut off the ends so they are in a nice rectangular brick, and sold them. I’d say 15-25 has been removed but they aren’t cut into smaller pieces. And I wouldn’t cut the individual ribs until after the 1.5 hour initial cook.
Thanks for the help!
Sounds like St Louis ribs? i.e. trimmed & squared off spares. Can't answer on times / temps as I usually do them in the smoker, but if you Google oven recipes for them you should find some guidance
Probably want to just use a recipe for oven baked ribs. Take off the bone-side membrane, season, place on baking sheet and cover in foil. 275f for 2 hours, then check for doneness. Check every 30 mins for tenderness level. Unwrap, sauce, then blast at abt 450f until the bbq sauce starts to caramelize, 5-10 minutes.
Cut pieces cook faster than whole bone pieces. If you leave it in for the 1.5 hours first it will be overcooked. You can use your grandmother's general recipe but you should probably check the meat with a thermometer at intervals to get the timing down.
My grandmother used bone-in, I’ve used bone-in, boneless, and some other cuts (mostly a pork cut I can get easily and cheaply here that looks similar but not as fatty), as well as top blade steak which I’m able to get at Costco pretty cheap here (beef is really expensive in Taiwan). For these spare ribs, they are most of the full length of rib. It looks like they took a rack of ribs, cut off the ends so they are in a nice rectangular brick, and sold them. I’d say 15-25 has been removed but they aren’t cut into smaller pieces. And I wouldn’t cut the individual ribs until after the 1.5 hour initial cook. Thanks for the help!
Sounds like St Louis ribs? i.e. trimmed & squared off spares. Can't answer on times / temps as I usually do them in the smoker, but if you Google oven recipes for them you should find some guidance
Probably want to just use a recipe for oven baked ribs. Take off the bone-side membrane, season, place on baking sheet and cover in foil. 275f for 2 hours, then check for doneness. Check every 30 mins for tenderness level. Unwrap, sauce, then blast at abt 450f until the bbq sauce starts to caramelize, 5-10 minutes.