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After completing a year of art studies at the Emily Carr University in Vancouver, she graduated from Columbia College with a BA in History. Jessica also completed an MA in History from The University of Oregon in 2013. This article has been viewed 4,244,073 times. If you’re intimidated by the time and skill it takes to grill ribs, cook them low and slow in the oven. Season pork or beef spare ribs with your favorite dry rub and then bake them for several hours at very low heat.
Once the meat is tender and almost falling off the bone, you can brush the ribs with barbecue sauce and stick them under the broiler for a few minutes to give them a rich brown color. Line a baking sheet with foil and put a wire rack on top. It’s important to use a rimmed baking sheet so juices from the meat don’t run over the side of the sheet. The wire rack should easily fit in the foil-lined sheet. Remove the membrane from the ribs and lay them on the wire rack so the meaty side faces up.
