Pork spareribs are one of the easiest recipes to adapt to cooking in a Steam oven. Instead of placing the ribs in a roasting pan with some water and covering them with foil, place them in the solid oven pan or on a rimmed baking sheet and cook them in the combination Convection Steam mode. Depending on the size of the ribs in approximately 2 hours they will be succulent and tender.

If you have several racks of ribs to cook don't be afraid to pile them in, they will still cook evenly even if they overlap each other. For Steam ovens with a tank be sure to check the water level after 1 hour to ensure the cooking doesn't stop due to lack of water.

INGREDIENTS

2 racks pork back or spareribs

2 tbsps. BBQ seasoning

3/4 cup preferred BBQ sauce

PREPARATION

When preparing back ribs begin by removing the silver skin or membrane from the the underside of the ribs. Pull a corner of the membrane from one corner, slide a knife underneath to loosen it and pull to peel if from the bones.

Blend your preferred dry seasoning rub or use a prepared seasoning to your taste and rub a generous amount into the ribs several hours or a day prior to cooking.

Heat the Steam oven in the combination Convection Steam mode and set the temperature to 280 degrees.  If your oven has options for different levels of steam choose 80 - 100%.  Slide the ribs into the oven and cook for approximately 2 hours. 

When you remove the pan from the steam oven pour the residual cooking liquid  in the pan into a measuring cup.  Skim off the fat that rises to the surface and place in the refrigerator to solidify before discarding, reserve the cooking liquid and add 1/2 cup to the BBQ sauce for added flavor.

The ribs can be brushed with BBQ sauce and finished in the steam or convection oven at 400 degrees or finished on the outdoor grill.

Serves 6