Barry O'Speedwagon
Coach
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Any experts in pork spare ribs wanna tell me how best to do them? These are the ones without bones, which seem to be 90% fat and skin. Seems like a 12 hour job.
That sounds like pork belly......
Maybe they're from up the thicker end.
Either 'low and slow', or give em a blast at 220g, then drop to 140-150degrees and cook till their ready.
If it is just pork belly, you can boil them for a short while, then dry with kitchen paper, add seasoning and shove back in the oven at a random temperature, for about the duration of a footy game.