4 lbs. beef spare ribs (about 8-10 ribs), individually cut
1 cup olive oil
3 cloves garlic, mashed
1 Tbls. powdered garlic
1 Tbls. onion powder
2 Tbls. dried rosemary
1 Tbls. fresh thyme leaves
1 1/2 tsp. powdered bay
1 tsp. ground white pepper
3 tsp. kosher salt
1 tsp. sugar
1 tsp. ground celery seed
3 carrots, diced
1 small onion, diced
Preheat oven to 300. Line a sheet pan with foil and set aside.
Place individually cut ribs into a gallon-sized zip-top bag. Set aside while you prepare the marinade.
Put the olive oil in a medium-sized bowl. Toss in the mashed garlic, powdered garlic, onion powder, dried rosemary, fresh thyme leaves, powdered bay leaf, ground white pepper, kosher salt, sugar, and ground celery seed. Whisk with a fork until well combined. The marinade will the fairly thick. Pour the marinade into the bag over the ribs. Seal the bag up well. Holding the bag, move the marinade around so that it coats the ribs fairly evenly.
Remove the ribs from the bag and lay them out evenly on your prepared sheet pan.
Put the pan in the oven and roast at 300 degrees for about a half an hour.
After a half an hour, remove pan out of the oven. Increase the heat to 350 degrees. Strew the chopped onion and carrots around (not on) your ribs.
Put them back in the oven for about 50-60 minutes. They’re done when the ribs are brown and have a nice crust. If you pull at a rib with a fork, the meat should come away easily.
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