Oven-Roasted Pork Ribs

How to prepare oven-roasted pork ribs

1. The size of the rack of ribs doesn't matter in this recipe, prepare whatever quantity you want, the steps are the same.
2. Place the ribs with the bone side up. If it hasn't been cleaned already, you'll see a white membrane covering the bones. Insert the tip of a knife under it and pull until you see it starting to come off. Then grab it with your hand and pull it off the bones. It will come off completely, quite easily.
   If needed, clean the ribs of excess fat from the top.
3. Season the ribs with salt and black pepper on both sides.
4. Place the ribs in a pan with sides (they will release fat during cooking) that fits them. If the rack doesn't fit in one piece in the pan, you can cut it into 2-3 pieces to fit your pan. Place the ribs in the pan with the bone side down.
5. Cover the pan with a lid (or aluminum foil) and put in the oven at 140°C (285°F) until done (test with a fork and when you feel it goes easily into the meat and if you pull it separates from the bone, they're ready; exactly 3 hours for my piece).
7. Remove the meat from the oven and drain the fat from the pan or move the meat to another pan (I preferred this method because the pan I cooked them in is ceramic and I didn't want to put it under the grill).
8. Glaze the ribs on top with sweet and spicy sauce. If you won't serve them immediately, you can leave them glazed like this until serving, but no more than 2 hours.
9. Turn on the oven broiler (at 220°C/430°F) and put the pan in the middle of the oven. Let the ribs brown and the sauce caramelize (it doesn't take long, maximum 5 minutes, keep your eyes on them the whole time).
   * if you wish, this step can also be done on the barbecue
10. Cut the ribs between the bones and serve them with sweet and spicy sauce.

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