When choosing ribs, try to find St. Louis style ribs. These are regular pork spareribs that have been trimmed. Alternatively, and more expensively, you can use Baby Back Ribs. I'd try to avoid those more massive spareribs. Even though they are inexpensive, there's a lot of waste - at least in our supermarket where there's an inedible tale piece you just have to throw away anyway.
|1||Cut the ribs into serving size pieces and put them in a large pot of water on the stove top. Turn heat up to medium high and boil the ribs for 30 minutes. This not only tenderizes the ribs, it also lowers their fat content.|
|2||Pre-heat oven to 300 degrees. Generously salt and pepper the ribs on both sides. Put them on a rack inside a sheet pan and put them in the oven for 30 minutes.|
|3||Brush Monte's Ham Original Glaze over the underside of the ribs. Place the meat-y side down on the rack. Return the ribs to the oven for 30 minutes. Remove and turn the ribs over, generously brushing the meat-y side with glaze. Return to the oven for another 30 minutes.|
|4||Glaze the ribs at least twice more and cook them a total of 3 hours. 2 racks of ribs serve 4 hearty eaters. You can cut them up into smaller servings to use as a rather|