We experimented with our Large Black spare ribs for a few years, looking for the perfect recipe. We discovered some important rules, but have been happy with many variations on the flavouring.
One package of our ribs contains two racks, which should feed two people.
Thaw them out and rub the ribs with your favourite spices (I am partial to Montreal Steak Spice). Lay them single file meaty side up in a baking dish.
Slice one lemon and lay the slices along the ribs. To keep them from drying out, pour in a bit of liquid to just cover the bottom of the baking dish (cider, pineapple or orange juice, ginger ale, anything you like).
Cover the dish with foil and place in a 275 degree oven for 3 hours. Remove from oven and let them rest for 10 or 15 minutes.
Slice the cooked ribs into individual riblets and coat in your favourite sweet and sour or BBQ sauce. Cover and place them back in the oven for another hour, or finish them off on a low BBQ. Yum!