Spare ribs are trimmed from the belly and tend to be meatier than baby back ribs. They typically have about 13 ribs per rack and are flat and oblong.

2 rack St. Louis-style spare ribs or baby back ribs, halved. 3 scallions, thinly sliced on an angle. 1 tablespoon sesame seeds. Instructions.

B aby back ribs are the go-to rib of the cooking world, but when you look at alternative types of ribs, like spare ribs, it can be hard to understand why.It's not that baby backs aren't delicious ...

Broil the ribs on a sheet pan until the sauce is glossy, sticky, and slightly charred, 10 to 12 minutes or closer to 15 minutes if using ribs from the fridge. Tips This is not a dish to rush.

Transfer the ribs to a large plate and brown the remaining spare ribs in 2 separate batches. 2 Add the shallots and garlic to the pot and cook, stirring, until just starting to soften, about 1 minute.

Place the ribs on a rimmed baking sheet and refrigerate overnight. Preheat the oven to 250 degrees. Line two rimmed baking sheets with foil and place one rack on each.

Mexican Braised Spare Ribs. April 1, 2009. Mexican Braised Spare Ribs. 6 to 8 servings. This hearty taco filling is one of several offered in the stands at the Mi Tierra Market in Adams Morgan.