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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

Do you have sous vide? This is one of the meats I want to try - rack of ribs. You could get them perfect temp and then only need to sear and crisp them...

Otherwise my parent's cheat method works - bake covered until temped, like a few hours I think - and then grill over hot just to smoke em slightly and char a bit. Save all the juices from the bake and add favorite BBQ as grill baste and left over for dipping and soooooo goooood.

[–] • 1 pt

Never thought to try that...we could try it I suppose, more concerned about the cartilage melting than cooking.

[–] • 1 pt

cartilage melting than cooking

Hats a good point - I don't know all the temps for that sort of thing, but I bet someone has scienced it.