Remove the silver skin from the bone side of the spare ribs. To do this, simply slide a spoon or knife under the skin along the bone, pull it up and pull it off.
Rub the spare ribs completely with a barbecue sauce of your choice. It can be a very strong sauce with a strong smoke aroma and you can brush a lot of it on the ribs. Pack the ribs as airtight as possible in a freezer bag or something similar and let them steep in the refrigerator for at least 24 hours, but more likely 36 hours. Turn the bag a few times so that the sauce spreads all over the ribs. Take the ribs out of the fridge so that they get room temperature (approx. 1 hour).
Preheat the oven to 120 ° C top / bottom heat. Then place the ribs on a wire rack with the meat side up and put them in the oven at a medium height. Push up a baking sheet underneath with about 1 finger of water so that the juice from the ribs is caught and nothing dries out.
As soon as the ribs are in the oven, reduce the temperature to 80 ° C. If you are not sure whether your stove is regulating the temperature correctly, simply check with an oven thermometer. The temperature MUST be right. Leave the ribs in the oven for at least 12 hours and a maximum of 16 hours. Then the bones emerge nicely from the meat and the meat is tender as butter and literally falls off the bones.
If you want, you can glaze the ribs with the rest of the sauce (not the one that was already in the bag !!!) or just enjoy it.
This is possibly the easiest and still one of the best spare rib recipes in the world.
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