Pork Spare Ribs - Part 1

I bought two packs of pork spare ribs from Thundering Hooves a couple of months ago. They've been sitting in my freezer, just waiting to be thawed. I've sort of been intimidated by these spare ribs, afraid it would be such a long process to make.

Last week, David and I watched an episode of America's Test Kitchen that has inspired me to thaw out the ribs.

As I type, they are sitting in 3 pans in the oven, rubbed with some spices and covered in foil, slow roasting at 275 degrees F. How long will they roast for? I'm not sure. My plan is to check in 2 hours...maybe 3.

This is the rub:
1 T smoked paprika
1 T freshly ground black pepper
1 T kosher salt
2 T light brown sugar

"Ribs have a papery membrane on the underside that can make it hard to pull the meat off the bone. Before cooking, loosen this membrane with the tip of a paring knife and, with the aid of a paper towel, pull it off slowly, all in one piece." - from www.americastestkitchen.com

Step-by-Step: How to Make Tender Ribs
Remove the Membrane: Ribs have a papery membrane on the underside that can make it hard to pull the meat off the bone. Before cooking, loosen this membrane with the tip of a paring knife and, with the aid of a paper towel, pull it off slowly, all in one piece.

To be continued...