One of the hardest parts about living in an apartment during summer is not having the ability to grill. It makes things like burgers and ribs all indoor pan or oven cooked. Yes, every now and again we pull out the indoor gas brill cover the smoke detectors, and open the windows, but it’s not the same. So when Pork Spareribs went on cheap sale the other week and I grabbed one, I had to get a little creative with it. It turned out so tender!
The first thing I needed to do to this Spare Rib is cut it up. Rember it’s just the two of us and we will not eat that many pounds of meat in a single sitting. This also means I have more ribs to play with later, winning! For these ones, I decided to go more savory dry rub than say a BBQ sauce or Spicy rub. Savory is more our current style, and BBQ sauce is always messy to eat. To make my Savory Rub I used fresh garlic, fresh rosemary, a healthy serving of pepper, and some onion powder. How much did I use, yeah that’s my shortcoming as I usually don’t measure anything.. it just looks right when it’s all in a bowl.. best guess though…
Garlic Rosemary Savory Pork SpareRibs
makes enough to cover 4 rib bones
Heaping Spoonful of Fresh Garlic; 2 or 3 tablespoons at least
Tablespoon or so of Fresh Diced Rosemary
Half-tablespoon or so of Fresh Ground Black Pepper
2 tsp or so of Onion Powder
Mix all the ingredients together and cover your Pork Spareribs with the mix evenly. Now let it sit for at least a day. Mine sat for like 4 days and the flavor penetrated really well!
Once you have let them sit for at least a day or more its time to cook them. Lay down a layer of tin foil large enough to have some sides so that you catch the grease. Once you have that ready, lay your Spare Ribs meaty side down; this will help ensure nice moist meat when the cooking is all done. Now cover it with either another layer of tin foil or parchment paper and tuck it under so it seals shut, but keep your grease trap sides up. I used parchment paper and they started to brown nicely at the 2-hour mark.
Once you have your Pork Spareribs all wrapped up, now comes the cooking. I used my little Cuisineart air fryer combo to cook the Pork Spareribs, and really most things these days get cooked in that. I set the temp at about 250 and cooked it for 2 hours. Once the 2 hours were up, I removed the top cover and checked for tenderness. The meat was already to starting to easily come off with a fork, so I put it back in for another 20 minutes to finish browning the skin and get that crispy texture. Once that 20 minutes was up I pulled it out and let it sit while I made the veggies.
Another amazing dinner was done and everyone, including the pup, went to bed happy and full!
Garlic Rosemary Savory Rub
- 1 Heaping Spoonful of Fresh Garlic 2 or 3 tablespoons at least
- 1 Heaping Spoonful Garlic 2 or 3 tablespoons at least
- 1 tbsp Fresh Diced Rosemary
- 1/2 tbsp Fresh Ground Black Pepper
- 2 tsp Onion Powder
- Mix all the ingredients together and cover your ribs with it evenly. Now let it sit for at least a day; the longer it sits the more flavor. When its time to cook lay down a layer of tin foil large enough to have some sides so that you catch the grease. Lay your Spare Ribs meaty side down; this will help ensure nice moist meat,. Cover it with either another layer of tin foil or parchment paper and tuck it under so it seals shut, but keep your grease trap sides up. Set your oven temp at about 250 and cooked it for 2 hours. Once the 2 hours are up, remove the top cover and checked for tenderness. If tender and desired, place back in for another 20 minutes to finish browning the skin and get that crispy texture. Once cooked to desired doneness, let sit for at least 10 minutes before cutting and enjoying.