Spare ribs are taken from the belly side of the rib cage directly below the Baby Back Ribs. They include the center of the rib known as St. Louis Cut with the Rib Tips left on. They are longer and straight when compared to the baby Back Ribs. Spare Ribs contain more bone than meat with a higher fat content making them moist and flavorful. Because of these characteristics they usually need to be cooked longer than baby Back Ribs.
AKA: Spareribs, Side Ribs.
Bring to room temperature and season with your favorite dry rub before placing in an oven for approximately 3 hours at 275º. Easy!