These Tender Salt and Pepper Spare Ribs rely on a classic technique: a quick marinade for deep seasoning followed by a low-and-slow cook to ensure the meat pulls away from the bone with ease. The finish is a high-heat crisp that locks in the juices while creating a peppery, savory crust.
Tender Salt and Pepper Spare Ribs
Ingredients
- 2 lbs pork spare ribs, cut into individual ribs
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp vegetable oil
- 1 tbsp coarse sea salt
- 2 tsp freshly cracked black pepper
- 1 tsp garlic powder
- Sliced green onions or parsley (for garnish)
Instructions
- Marinate: In a large bowl, toss the individual ribs with soy sauce, rice vinegar, and oil. Let them sit for at least 30 minutes (or up to 4 hours in the fridge) to tenderize the meat.
- Season: In a small ramekin, mix the salt, cracked black pepper, and garlic powder. Sprinkle the dry rub generously over the marinated ribs, ensuring all sides are coated.
- Slow Roast: Preheat your oven to 300°F (150°C). Place the ribs on a wire rack set over a foil-lined baking sheet. Cover the entire sheet tightly with foil and bake for 90 minutes. This steam-roasts the ribs until tender.
- Crisp: Remove the top layer of foil and increase the oven temperature to 425°F (220°C). Roast for an additional 15–20 minutes, turning once, until the fat has rendered and the edges are crispy and dark golden brown.
- Serve: Let the ribs rest for 5 minutes before serving. Garnish with fresh greens for a pop of color and brightness.
Key Tips
- Fresh Pepper Matters: Use whole peppercorns crushed in a mortar and pestle or a coarse grinder. The aromatic oils in freshly cracked pepper are essential for this specific “Salt and Pepper” flavor profile.
- The Rack Method: Elevating the ribs on a wire rack allows hot air to circulate underneath, preventing the bottoms from getting soggy in the rendered fat.
