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So I read some cooking stuff online about cooking spare ribs. Historically, they've come out very chewy to the point of throwing away over half of the rack. It was recommended to cook them to an internal temp of 200. Without smoking or using a grill, oven and air fryer only, how might I go about cooking these things to make them yummy?

So I read some cooking stuff online about cooking spare ribs. Historically, they've come out very chewy to the point of throwing away over half of the rack. It was recommended to cook them to an internal temp of 200. Without smoking or using a grill, oven and air fryer only, how might I go about cooking these things to make them yummy?

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[–] • 1 pt

They were the best ribs I have ever smoked and after over 15 years I have finally finalized my glaze. It was that good that I'm done having to fuck around with it anymore.

I gave a few to some visiting Americans and they were blown away, sucks to have to travel to Eastern Europe to get a decent rib.