Help me cook beef spare ribs
I got a great deal on beef spare ribs at the farmer's market the other day and cooked some up yesterday, with limited success. I simply rubbed them with salt and pepper, and baked low and slow for about four hours, covered with foil. The flavour was good, but they were a bit chewy. Did I not cook for long enough?
Any advice would be appreciated.
Those are short ribs, taken from the lower-ribcage part of the beef carcass, and they correspond to the spare rib in pork. But I am supposing that the OP had beef back ribs, which look more like pork spare ribs and therefore in some places have come to be called beef spare ribs.
I have to add that, at least in my area, I am getting fed up with all the different things being called ribs, just because they're packaged in a more or less rib-cut shape. Recently, I saw that my local (and pretty good) supermarket chain was advertising "beef ribs" for some low price, and when I got there, it turned out that they were selling cuts from the round under that name!
Ribs nomenclature is a complete mess these days!
Do you mean beef back ribs, which look sort of like pork spare ribs? I LOVE beef ribs.
I do find that beef back/spare ribs tend to be a bit chewier than long-cooked pork spare ribs. That's actually desired by many aficionados of the beef rib (they're not fall-off-the-bone fans, generally). But a moister cooking environment and another hour or two would probably get you there.