Cast Iron Skillet Spare Ribs

Cast Iron Skillet Spare Ribs: A Taste of the Alaskan Homestead

Hello, friends! Up here in the rugged mountains of Alaska, we know how to make the most of what we’ve got, especially when it comes to cooking. There’s something about the simplicity of using a cast iron skillet that just feels right—like we’re connected to the generations before us who cooked with the same sturdy tools. Today, I’m sharing one of my favorite ways to make a hearty, satisfying meal: cast iron skillet spare ribs cooked low and slow in the oven.

This method is perfect for those chilly days when the fire’s crackling, and the snow is piled high outside. The rich aroma of these ribs as they cook fills the whole house, promising a dinner that’s as comforting as it is delicious. And the best part? There’s no need for aluminum foil—just your skillet, the oven, and a bit of patience.

Instructions:

1. Prepare the ribs: Start by preheating your oven to 350°F. Low and slow is the name of the game when it comes to cooking spare ribs. This temperature ensures the meat becomes tender and juicy, without drying out. Generously coat the ribs with your dry seasoning and avocado oil and then rub it into the ribs, making sure to get it into all the nooks and crannies.

2. Prepare your pan: Coat the bottom of the iron skillet with some wine or broth and add a few tablespoons of Worcestershire sauce.

3. Place the ribs in the pan: Once the ribs are seasoned, cut or trim the ribs to fit in your skillet. If necessary, use two pans.

4. Cook Low and Slow: Cover the skillet with a heavy lid or a baking sheet if your skillet doesn’t have a lid. Transfer the skillet to the preheated oven. Let the ribs cook for 2 hours, or until they’re tender and easily pull away from the bone. Every hour or so, check on them and baste with any juices that have accumulated in the skillet.

5. Add the Barbecue Sauce: About 15 minutes before the ribs are done, remove the lid or baking sheet. Brush the ribs with your barbecue sauce (try my homemade recipe), then return them to the oven uncovered. Increase the temperature to 450°F and cook for the remaining 15 minutes. This allows the sauce to thicken, creating that sticky, finger-licking goodness we all love. Once they are done, broil for a couple of minutes to caramelize the edges.

6. Serve and Enjoy: Once the ribs are done, take them out of the oven and let them rest for 10 minutes before slicing. This resting time helps the juices redistribute, making each bite even more flavorful. Serve the ribs with extra barbecue sauce on the side and whatever homestyle sides you fancy—cornbread, coleslaw, or creamed potatoes are all great choices.

Cooking spare ribs in a cast iron skillet is a simple yet rewarding way to enjoy a hearty meal. The slow oven cooking makes the meat tender and juicy. Plus, you don’t need any fancy gadgets or even foil—just good, old-fashioned cooking.

So, the next time you’re craving something that’ll warm you from the inside out, give these cast iron skillet spare ribs a try. From our mountainside homestead to yours, enjoy the simple pleasures of homemade, hearty food that brings the whole family together.