Spareribs
I used pork - not sure if they were "spare"ribs or baby back ribs. It was a whole rack of ribs that comes in a vacuum pack.
Recipes with just a few ingredients are always nice! I had some pineapple juice that I had saved from a can of pineapple I used recently. Of course, I always use the jarred garlic.
The pack of ribs was so long I cut it in half and marinated it in an 8x8 square Tupperware.
My husband had read online to peel the membrane off the back of the ribs - I had never known that but he peeled it off in the hopes of getting more tender ribs. I don't cook ribs that often but I honestly can't say whether peeling it made much difference. Certainly didn't hurt anything.
The recipe didn't say how much ribs the marinade would cover and I forgot to look at my package but I did choose one of the smaller packs in the store because there's only 3 of us. The amount of marinade seemed very adequate for this amount of ribs. I've marinated in a lot less. After 30 mins. in the fridge I turned the meat over in the marinade and put it back in the fridge for 30 more minutes.
Another vague note of the recipe is to cook at a "moderate temperature". I usually prefer a slow cook and that's what the husband wanted too. (Ribs were his request for Easter dinner.) So I did 2 1/2 hours on 300. I basted (with the left over marinade - I know usually that is frowned upon but: a) the recipe didn't call for any reserve and b) it's getting cooked so what is the danger? I basted every 30 minutes. I put them in at 3 o'clock. Basted at 3:30, 4 & 4:30. I planned to take them out at 5 but our movie didn't finish until 10 mins. to 5 so by the time I got all the sides ready the ribs didn't come out until closer to 5:30.
These were nice - says the non-rib fan. They didn't wow me but ribs rarely do.
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